Wild Blueberry Cake

Wild Blueberry Cake
Wild Blueberry Cake
This image courtesy of Cookstr

Editor's Note: You've heard of blueberry pie and blueberry muffins, but what about blueberry cake? This recipe for Wild Blueberry Cake uses fresh blueberries and has a decadent crumb topping for a crowning touch. This scratch cake recipe is easy to make and can be mixed and poured in the pan within minutes. It's also the perfect recipe for young bakers to try — with adult supervision, of course! You can serve this blueberry cake after dinner, or consider including it in your brunch menu for a truly elegant and delicious treat. If you can't get fresh blueberries, then frozen will work, too, for this easy blueberry dessert.


Cooking MethodBaking


Kid FriendlyYes

OccasionCasual Dinner Party, Family Get Together

Recipe CourseDessert

EquipmentBaking/gratin Dish

Taste and TextureSweet, Tart

Type of DishCake, Dessert, Fruit, Tart


  • Cake Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 4 teaspoons baking powder
  • Pinch salt
  • 2 cups wild blueberries, rinsed and drained
  • 2 eggs, lightly beaten
  • 1/4 pound (1 stick) unsalted butter, melted and cooled
  • 1/4 cup milk
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • Crumb Topping
  • 1/2 cup all-purpose flour
  • 1/3 cup firmly packed dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons (1/2 stick) unsalted butter, melted


  1. Preheat the oven to 350 degrees F. Grease a 9-inch square pan.

  2. Stir the flour, sugar, baking powder, and salt together in a medium-size bowl. Remove 1 tablespoon of the mixture and toss with the blueberries.

  3. Blend the eggs, butter, milk, lemon juice, and vanilla in a small bowl. Add the liquid ingredients to the dry and beat until smooth.

  4. Gently fold in the blueberries, then turn into the prepared pan. 

  5. To make the crumb topping: Stir together the flour, sugar, cinnamon, and butter until crumbly. Sprinkle over the batter in the pan.

  6. Bake until a cake tester inserted in the center comes out clean, 50 to 60 minutes. Remove to a wire rack and cool.

  7. Serve warm or at room temperature.


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This cake was divine! It practically flew off the plate )

This looks like a delicious coffee cake! Like you could eat it for either breakfast or dessert.

YUM! The crumble topping was excellent!

This cake was great (especially right out of the oven). I loved the crumble topping and the sweet, juicy blueberries. I highly recommend this recipe.

This was so yummy! Very soft and moist, and the sugar topping added some perfect extra sweetness.

This is such a yummy cake! I love blueberry coffee cake, and this is an especially good recipe. The crumble topping rocks.

I'm not a huge fan of cakes (I know right) but this one was really good! The crunchy cinnamon topping added just the right amount of sweetness. The cake itself was moist not too sweet. It was the perfect companion to my afternoon cup of coffee!

How can you go wrong with blueberries? Such a good cake. Perfect for breakfast or any time!

The cinnamon topping was unique--I don't know that I've ever paired blueberry and cinnamon together, but it worked. I could see this working especially well as a breakfast cake, paired with a tall mug of coffee.

I typically don't like blueberry pie, but this cake was really good. The top was almost like a crumble and it was still warm making it very flavorful.


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