← Back to Search Results
Blueberry Crumb Cake Recipe-3812

Photo by:
Comments: 0


I think I could eat anything with a sweet crumb topping, but I especially love it when the crumbs are scattered over spicy blueberries. This moist cake is easy to prepare and quite versatile. If you prefer, you can replace the blueberries with 3 cups of any soft fruit, such as peeled, sliced peaches; unpeeled, quartered apricots or plums. or pineapple, which is great during the winter. I tend not to use apples or pears unless they’ve been cooked first. Raw apples sometimes don’t cook through by the time the cake and crumbs are fully baked, and raw pears are just too watery. Frozen blueberries work fine in this, too. Just add the frozen berries in step 6.

Yield: Makes one 10-inch cake, about 12 servings



  • 6 tablespoons (¾ stick) unsalted butter
  • ¾ cup light brown sugar, firmly packed
  • 1 teaspoon vanilla extract
  • 2 teaspoons finely grated lemon zest
  • 2 large eggs
  • 1¼ cups all-purpose flour (spoon flour into dry-measure cup and level off)
  • 1 teaspoon baking powder
  • ½ cup low-fat buttermilk


  • 3 cups blueberries, rinsed, drained, and picked over
  • 4 tablespoons (½ stick) unsalted butter, melted
  • 1/3 cup light brown sugar, firmly packed
  • ¾ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking powder


1. Set a rack in the middle level of the oven and preheat to 350 degrees.

2. For the cake batter, combine the butter and brown sugar in the bowl of an electric mixer. Beat with the paddle attachment on medium speed until lightened, about 2 minutes.

3. Beat in the vanilla and lemon zest, then beat in the eggs, one at a time, beating smooth after each addition.

4. Quickly stir the flour and baking powder together, decrease the speed to low, and beat in half the flour mixture. Beat in the buttermilk until it is absorbed, stop the mixer, and use a large rubber spatula to scrape down the bowl and beater. Beat in the remaining flour mixture. Use a large rubber spatula to give the batter a final mixing.

5. Scrape the batter into the prepared pan and use a metal offset spatula to spread it evenly.

6. Top the batter with the blueberries, gently pressing them in.

7. For the crumbs, stir the butter and brown sugar together in a bowl. Quickly mix the flour, cinnamon, and baking powder together and use a rubber spatula to stir them into the butter mixture. Use your fingertips to break up the mixture into small crumbs. Evenly scatter the crumbs on the blueberries.

8. Bake the cake for about 55 minutes, or until it is well risen, the crumbs are a deep golden color, and a toothpick inserted in the center emerges clean.

9. Cool the cake in the pan on a rack for 5 minutes. Invert the cake to a large plate and remove the pan and paper. Replace the pan with a cooling rack and reinvert. Lift off the plate and cool the cake completely.

SERVING: This is particularly good for brunch or tea. Or serve it as dessert following a very light meal.


EQUIPMENT: One 10-inch round pan, 2 inches deep, sprayed with vegetable cooking spray and the bottom lined with a disk of parchment paper

STORAGE: Keep the cake under a cake dome at room temperature.

© 2006 Nick Malgieri and David Joachim

Nutritional Information

Nutritional information is provided by the author.

Per serving: 203 calories, 11 g total fat (49% of calories), 6 g saturated fat, 4 g protein, 23 g carbohydrates, 2 g fiber, 61 mg cholesterol, 89 mg sodium


Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
flavor Flavor
by Rocco DiSpirito
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
in-the-kitchen-with-david In the Kitchen with David
by David Venable
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
desserts-4-today Desserts 4 Today
by Abby Dodge
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
food-to-live-by Food to Live By
by Myra Goodman
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
a-new-way-to-cook A New Way to Cook
by Sally Schneider

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?