Classic Blueberry Crumbcake Recipe

Name: Classic Blueberry Crumbcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon coarse salt; 10 tablespoons unsalted butter, room temperature,plus more for the pan; 1 cup granulated sugar; 3 large eggs; 1 teaspoon pure vanilla extract; 1 1/4 cups sour cream; 3 cups blueberries; Crumb Topping; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon coarse salt; 1/2 cup packed light brown sugar; 1 1/2 cups all-purpose flour; ½ tablespoons unsalted butter, room temperature; confectioners' sugar, for dusting

Servings: persons

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon coarse salt
10 tablespoons unsalted butter, room temperature,plus more for the pan
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups sour cream
3 cups blueberries
Crumb Topping
1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarse salt
1/2 cup packed light brown sugar
1 1/2 cups all-purpose flour
½ tablespoons unsalted butter, room temperature
confectioners' sugar, for dusting

1
Crumb topping: In a medium bowl, combine cinnamon, salt, sugar, and flour; cut in the butter using your hands, 2 knives, or a pastry blender until well combined and crumbly.
2
Preheat oven to 350 degrees F.
3
Sift together flour, baking soda, baking powder, and salt into a bowl, set aside.
4
Butter a 9-inch square baking pan, set aside.
5
In the bowl of electric mixer fitter with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes.
6
Add eggs, 1 at a time until well combined.
7
Add vanilla, and beat until combined.
8
Add reserved flour mixture and the sour cream, and beat just until well combined.
9
Fold in 2 cups blueberries.
10
Spoon batter into prepared pan.
11
Toss remaining cup blueberries with the crumb topping.
12
Sprinkle the crumb topping over cake.
13
Bake until golden brown and cake tester comes out clean, 50 to 60 minutes.
14
Dust with confectioners' sugar before serving.

1323

kcal

Calories

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon coarse salt, and more.

Yes, Classic Blueberry Crumbcake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Blueberry Crumbcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions