Blueberry Crumb Cake

I found this recipe while flipping through Nick Malgieri’s Perfect Cakes. He prefaces it by saying that he makes this cake about half a dozen times every summer. Knowing how much I have liked his recipes in the past, I did not hesitate to turn on the oven and get to baking.

Like most of my favorite summer recipes, this is a quick and simple cake to make. For the sake of convenience (and because of the state of my local produce), I used frozen blueberries.

Blueberry Crumb Cake | Bake or Break

One of the variations suggested is to substitute sour cherries for the blueberries. Quinn has quite an affinity for sour cherries, so I’m definitely on the look-out for some to top off this cake.

Blueberry Crumb Cake

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 20-24 servings

Blueberry Crumb Cake

Ingredients

    For the cake:
  • 1 & 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 3 cups blueberries
  • For the crumb topping:
  • 1 cup all-purpose flour
  • 1/3 cup firmly packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 6 tablespoons unsalted butter, melted

Instructions

To make the cake:

Preheat oven to 350°. Line a 9″x 13″baking pan with foil and butter the foil.

Stir together flour, baking powder, and salt. Set aside.

Using a heavy-duty mixer on medium speed, beat butter and sugar until soft and light (about 5 minutes). Add whole eggs, one at a time, beating well after each addition. Beat in vanilla.

On low speed, add half the flour mixture and mix well. Add yolks, mixing well, then add remaining flour mixture.

Scrape batter into prepared pan. Smooth the top. Scatter blueberries over the batter.

To make the crumb topping:

Combine flour, sugar, cinnamon, and nutmeg. Stir in melted butter and combine with your fingers until the mixture is coarse crumbs. Scatter the crumbs evenly over the berries.

Bake for 40 minutes, or until cake is firm. Cool cake in pan on wire rack.

Notes

Recipe adapted from Perfect Cakes.

http://www.bakeorbreak.com/2009/07/blueberry-crumb-cake/
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49 Comments

  1. palaisdeslys July 31, 2009 Reply

    I love it so much, it’s irresistable!!!!
    Plein de gourmandise!!!

    • MaryLu's Gift Shop March 28, 2014 Reply

      It looks yummy and delicious. This must be try, hehe.. Thanks for sharing. I will miss this delicious cake if I didn’t found this site, luckily that I found your blog. :)

  2. deeba July 31, 2009 Reply

    That’s a great looking crumb cake…. yum!!!

  3. Mmmm looks incredible! I love blueberry crumb cake, especially with a scoop of homemade vanilla ice cream :)

  4. The Duo Dishes July 31, 2009 Reply

    The massive number of blueberry recipes and concoctions floating around right now is just great. Think we’ll toss some into a cobbler this weekend!

  5. Michelle July 31, 2009 Reply

    Looks wonderfully moist and delicious. I wish I had a piece.

  6. Lufflee July 31, 2009 Reply

    yummm. It looks delicious and its the perfect recipe for summer. Not to mention I have a ton of blueberries in my house xD I cant wait to try this recipe out!

  7. Laura Rebecca July 31, 2009 Reply

    Oh, god, this is a FANTASTIC recipe. I’ve made it before & it really is terrific.

  8. Nan July 31, 2009 Reply

    This was so ver good!!! I ate it for breakfast a little warmed, and it was wonderful!

  9. The Food Hunter July 31, 2009 Reply

    It sure looks great. i’ll have to give it a try.

  10. Memoria July 31, 2009 Reply

    Oh my! This looks great!

  11. Jane July 31, 2009 Reply

    I love Nick Malgieri’s recipes and Perfect Cakes is my favorite one of his books. This recipe looks wonderful! In that same book, have you ever tried his white and dark chocolate cheesecake (not sure if that’s the exact title, but it’s something close to that)? It’s just incredible.

  12. The Blushing Hostess August 1, 2009 Reply

    While I am addicted to Gale Gand’s recipe for Double Blueberry Muffins, I will give this a go – you never know, somethign could topple the queen of the breakfast table, right?

  13. Phillip August 1, 2009 Reply

    I had planned to try a blueberry cupcakes recipe for something I’m going to tomorrow but I’ve decided to try this instead. Thanks for sharing it.

  14. food librarian August 1, 2009 Reply

    Oh man, this looks wonderful!!! Can’t wait to try it.

  15. Abby August 1, 2009 Reply

    Gorgeous. And the fact that your blueberries didn’t sink makes me want to try it RIGHT NOW. I have such a hard time with that!

  16. The Purple Foodie August 2, 2009 Reply

    I love a good crumb cake, and yours looks like something I want to dig into right away!

  17. Mike August 2, 2009 Reply

    I made this yesterday, for church today, and it was wonderful. Got rave reviews.

  18. Sarah DiMondi August 6, 2009 Reply

    Made this last night for a weekend trip to the beach today! I keep staring at it, looks so delish! Keeping my fingers crossed that it tastes just as good!

  19. Lynn August 6, 2009 Reply

    It looked delicious. I made it….frankly, it did not get the rave reviews that I had expected. Maybe not sweet enough? Maybe needed more topping?

  20. Alejandra August 7, 2009 Reply

    I love the idea for the sour cherry variation!

  21. Talita August 8, 2009 Reply

    Great post! Looks really yummy!

  22. Justin August 9, 2009 Reply

    This looks amazing. Just picked some blueberries. Might have to try this one.

  23. Shauna August 9, 2009 Reply

    Fab. U. Lous! I did a gingered blueberry cobbler recently, can’t seem to get enough of the little buggers this summer. The rec of trying sour cherries is excellent. And any recipe by Malgieri is a winner in my book!

  24. Terri August 10, 2009 Reply

    Anything blueberry calls me by name! I’ll be trying this recipe very soon. Thanks for sharing it!

  25. Juliana August 11, 2009 Reply

    Wow, this crumb cake with blueberry looks so yummie…love the idea of using blueberries, specially that we can get them fresh here…I am sure that will taste good as well :-)

  26. mariah August 16, 2009 Reply

    This cake was so good…so good in fact that none remains.

  27. tibia gold August 16, 2009 Reply

    Oh ,it looks so delicious ,I like it

  28. Ted August 16, 2009 Reply

    Hello! Our selection committee compiled an exclusive list of the Top Baking Blogs, and yours was included in the Top 100!Check it out at http://thedailyreviewer.com/top/Baking

    You can claim your Top 100 Blogs Award Badge at http://thedailyreviewer.com/pages/badges

  29. Jen B. August 17, 2009 Reply

    I come here every day to see if you’ve updated and every day I see this picture which makes me soooo hungry!

  30. Lorraine August 19, 2009 Reply

    Thanks for posting this — I made it the same night I saw it with a container of blueberries I had in the fridge. It came out GREAT, and it was simple to make! A couple days later, tried the recipe again with frozen tart cherries, and again it came out delicious! For the cherry version, I thawed the cherries in a bit of Amaretto liquor and granulated sugar. When I drained the cherries, I saved the liquid and made a flat icing to drizzle over the cake after it had cooled — just added powdered sugar to the liquid and it was a hit… my co-workers gobbled it up!

  31. danielle August 19, 2009 Reply

    This recipe looks amazing. Loving your photography!

  32. shannon August 20, 2009 Reply

    Yum Yum Yum! And blueberries are so perfect right now! I can’t wait to try them :) A little note for you over here: http://bakergirlcreations.wordpress.com/2009/08/17/a-pleasant-suprise/

  33. Sophie August 28, 2009 Reply

    MMMMMMMMM,…the crumb cake looks so delicious! fab presentation too!

  34. Nancy September 2, 2009 Reply

    Just what I’m always looking for. Quick, simple and delicious. Thanks!

  35. pity September 5, 2009 Reply

    i love blueberries, and the way they dye everything around them, your cake looks delicious and the rest of your recipes too, great blog!

    cheers from london

    pity

  36. Now this is the right kind of recipe for me. Easy, fast, chalked full of anti-oxidants, and tasty enough to eat alone in one sitting. Great one, keep em coming!

  37. Arlene Gunter September 9, 2009 Reply

    I have many different blogs I follow each day, but I somehow am unable to get updated content for your blog. The last post I can get is in July for the Blueberry crumb cake. Any advice?

  38. jennifer September 9, 2009 Reply

    Arlene, can you figure out a way to light a fire under me and get me to update more frequently? ;-) Sadly, that crumb cake is the last thing I posted. More is coming soon, though. I promise!

  39. ASHLEA September 14, 2009 Reply

    Yum! These look great. I have tried something similar with blackberries, but I bet these are very sweet and tasy with blueberries! Thanks for sharing!

  40. megan from whatmegansmaking September 14, 2009 Reply

    I just made this and posted about it on my blog…it was so good! And it got better the second day. Thanks for another great recipe. :)

  41. Bill Medifast September 15, 2009 Reply

    This is one type of cake I’ve always loved. Thanks for sharing it. I haven’t thought of making one in ages and now I think it is about time I do while I can still get my hands on fresh blue berries.

  42. obachan September 15, 2009 Reply

    AHHHHHHH, these close-ups are just sinful. Now I can’t do anything else unless I take a bite of this yummy cake…

  43. bilzer September 16, 2009 Reply

    Great cake..will bake in a 9” square next time

  44. Rachael September 17, 2009 Reply

    ahhh this looks DELICIOUS!! can’t wait to try it!

  45. jayne September 30, 2009 Reply

    So yummy, so moist and sweet savory! I love it!

  46. I’ve made a good number of blueberry muffins, but never crumbcake. It looks great. I’ll have to try it.

  47. Bonnie July 20, 2010 Reply

    I have this book, and this was the first recipe I tried. It’s a wonderful cake, I think it was better the next day. It got soft and light, just delicious!

  48. Beth September 27, 2010 Reply

    Made this with fresh raspberries instead of blueberries, topped with fresh whipped cream and it was AMAZING.

    This recipe is a keeper.

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