Blueberry Crumb Cake

[Printable Recipe]

My parents came to visit us here in Texas a few months ago, and one of the things that my dad absolutely can’t resist is a good breakfast cake. He’ll sit there and slowly pick off the crumb topping (yes, he’s that guy!) until someone will call him out on it and make him cut off a piece for himself. This is a great way to use the influx of blueberries that we’ve been getting in our Local Boxes recently.

Keep in mind that in order to prevent the blueberries from sinking to the bottom of the cake, you’ll need to toss them in flour before folding them into the wet ingredients.

This cake fits a 9″ springform pan.

From Ina Garten, via Smells like Home

For the crumb topping:

  • 1/4 c. granulated sugar
  • 1/3 c. light brown sugar, lightly packed (I used dark brown sugar)
  • 1 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 8 Tbsp. (1 stick) unsalted butter, melted
  • 1-1/3 c. all-purpose flour

For the cake:

  • 6 Tbsp. (3/4 stick) unsalted butter, at room temperature
  • 3/4 c. granulated sugar (I accidentally used closer to 1 c. Pesky 1/3 cup measuring scoop!)
  • 2 extra-large eggs at room temperature
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. grated lemon zest (I used clementine zest, as I didn’t have any lemon in the house — the horror, I know.)
  • 2/3 c. sour cream
  • 1-1/4 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 pint fresh blueberries
  • Confectioners’ sugar for sprinkling (Completely forgot this step.)


  • Preheat the oven to 350 degrees.
  • Butter and flour a 9-inch round springform pan. Set aside.

For the crumb topping:

  • Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
  • Add the melted butter, then the flour. Stir well and set aside.

For the cake:

  • Cream the butter and sugars together until light and fluffy.
  • Add the eggs one at a time until combined, then add the vanilla, zest, and sour cream. Mix to combine.
  • Sift together the flour, baking powder, baking soda, and salt in a separate bowl. Toss the blueberries in the flour until they are all coated (this will prevent them from sinking to the bottom of the cake), then gradually add to the wet ingredients.
  • Pour the batter into the springform pan. Crumble the crumb topping with your fingers over the batter.
  • Bake for 40-50 minutes (mine took closer to 55 minutes) until a knife or toothpick poked in the center is clean when removed.
  • Let cool, then sprinkle with confectioners sugar and serve.

As you can see, I didn’t toss the blueberries in flour and they all sunk!

We all really liked this cake. I made it on Friday morning to serve on Saturday morning and again on Tuesday morning, and it was so moist even days later. Since I didn’t toss the blueberries in the flour when I originally made it, the blueberries sunk to the bottom, so the presentation isn’t as nice as it could be in the picture above, but the taste is spot on. It’s not too heavy and the perfect accompaniment to a morning latte.


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