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Blueberry Crumble Cake

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 8 squares


Crumb Topping:

  • 1 cup all-purpose flour
  • 1/2 cup brown sugar packed
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cold unsalted butter cut into cubes

Blueberry Cake:

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2/3 cup buttermilk
  • 1 1/2 cups blueberries


  • Preheat oven to 375 degrees F. Butter an 8 x 8 inch baking dish. Set aside.
  • Crumb mixture: in a large bowl, combine the flour, sugar, salt and cinnamon. Stir to combine ingredients. Add cold butter to dry ingredients.
  • Using a pastry cutter or two forks blend butter into the flour mixture until moist and sandy, but still clumpy. Place bowl in the refrigerator.
  • Cake: In a medium bowl combine the flour, baking powder and salt. Whisk to combine; set aside.
  • In a large mixing bowl, mix the butter and sugar with paddle attachment, until light and fluffy.
  • Add the egg and vanilla. Mix until combined.
  • Add half of the dry ingredients and mix until just combined, then add in buttermilk, followed by the remaining dry ingredients. Mix until just incorporated.
  • Using a rubber spatula, fold the blueberries into the batter.
  • Place batter into butter baking dish and smooth the top.
  • Take crumb mixture; gently break up large crumbs and scatter mixture evenly over the batter.
  • Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool, then cut into squares and serve. Enjoy!