Blueberry Crumb Cake Recipe

Blueberry Crumb Cake Recipe

Make sure to REPIN this recipe 🙂

Blueberry SEASON is HERE!!!! Well at least here in Portland, OR 😉

Now this recipe can be made with frozen blueberries BUT fresh blueberries are always better

I have mentioned on different social media outlets about my love for the local u pick farms – basically there are farms were you can pick your own produce for the fraction of the cost it would be in stores

It was $1.50 per pound for the blueberries – We picked about 5 pounds worth in 15 minutes 🙂 I also picked raspberries

Blueberry Crumb Cake Recipe

Here is a picture right after picking —- so if there is a u pick near you make sure to take advantage of it 🙂

Blueberry Crumb Cake Recipe

This crumb cake is perfect with coffee — it is almost like a coffee cake. This recipe is perfect for a 9×13 pan — you can even cut into bar sizes – I ended up cutting up 12 squares

My whole family tried it and loved it – the recipe I found for this cake said to use whole milk – and since there is dairy allergies in my family I decided to swap the whole milk for almond milk

And the end result was pretty darn perfect so feel free to make that substitution

Blueberry Crumb Cake Recipe

Here is my dad folding in the blueberries into the cake mixture 🙂

Blueberry Crumb Cake Recipe

How amazing does this Blueberry Crumb Cake look!!!! It was pretty perfect 🙂 I loved the fact we were able to use up a ton of blueberries as well 🙂

Blueberry Crumb Cake Recipe

If you do make the Blueberry Crumb Cake Recipe make sure to comment and let us know what you think 🙂

Love You and Enjoy!

Blueberry Crumb Cake Recipe

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Ingredients

  • ¼ Cup of Unsalted Butter
  • ¾ Cup of Sugar
  • 1 Egg
  • ½ teaspoon of Vanilla Extract
  • 2 Cups of Flour
  • 2¼ Teaspoon of Baking Powder
  • ½ Teaspoon of salt
  • ¾ Cup of Almond or Whole Milk
  • 2 Cups of Blueberries
  • Topping
  • ¾ Stick of Butter ( soft)
  • ½ Cup of Sugar
  • ½ Teaspoon of Cinnamon
  • ½ Cup of Flour
  • ¼ Teaspoon of salt

Instructions

  1. Preheat oven to 350 and grease a 9x13 pan
  2. In a bowl combine - flour, salt and baking powder
  3. In a large bowl combine ( I used a hand mixer) - cream together butter with cinnamon and sugar
  4. Add egg and vanilla - once mixture
  5. Add flour and milk - keep mixing in slowly
  6. Once well mixture - fold in blueberries then pour into the pan
  7. In a bowl combine all the ingredients together for the topping - sprinkle on top of the batter
  8. Bake for 45 minutes
  9. Enjoy

Recipe is adapted from HERE  

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Comments

  • Kim

    I made this today with frozen blueberries and I absolutely love it. So does my son who has never really cared for blueberries.

  • Heather

    Since you mentioned a dairy allergy and switched milk to almond milk. What did you use in place of butter?

  • Annette

    Thanks! My cake turned out great!
    I didn’t have any eggs on hand, so I used 1 T of chia seeds and 3 T of water, soaked for a few minutes while I creamed the butter and sugar. Flax meal also works in the same proportion.
    Couple of nit picks: You mention creaming cinnamon together with the butter and sugar, but cinnamon is not listed as an ingredient for the cake, just the topping. I guessed at 1/2 t.
    Also, for the cake you specify 1/4 C of butter, and for the topping you specify 3/4 *stick* of butter. I read this as “Cup” at first, and it very nearly lead to me making a very buttery topping!
    Less opportunity for confusion if the cake ingredients specify 1/2 a stick, or (better yet) the topping specifies 6 T.
    (As it turned out I decided just to use the other 1/2 of the stick of butter, which worked fine.)

  • Tracy

    Just saw this and it looks yummy but I got really distracted once I saw those beautiful plates!
    Thanks again for sharing!