Blueberry Crumb Cake is light and fluffy with fresh (or frozen) blueberries and a crunchy cinnamon streusel topping. The BEST blueberry coffee cake for breakfast or brunch.

Slice of Blueberry Crumb Cake on a plate with a fork.

Coffee Cake

If you’re a fan of blueberry muffins, then you’ll probably love this blueberry crumb cake, aka. coffee cake.

Why is American coffee cake so popular across the United States? I’ve got one word for you “streusel.” That crunchy crumb topping made of flour, sugar, cinnamon, and butter is a favorite for many.

The streusel is either just on top, or sprinkled into the middle of the cake as well, creating two layers, like my sour cream coffee cake.

The cake itself isn’t overly sweet, so the streusel adds a nice layer of sweetness and a crunchy texture.

Blueberry Crumb Cake in a square baking pan.

Coffee cakes may sometimes have icing drizzled on top, but they don’t necessarily need it. The streusel topping adds enough sweetness and substitutes the need for any icing.

Regardless of its name, not all coffee cakes have coffee in them, but they are commonly eaten with coffee or as a breakfast/brunch item.

Three slices of blueberry coffee cake stacked on top of each other.

Blueberry Coffee Cake

This blueberry coffee cake has an extremely light and fluffy, yet moist and tender crumb thanks to buttermilk. Making sour milk with vinegar or lemon juice also works as a great substitute. (See notes for how to make it.)

The streusel is thick and crunchy with a hint of cinnamon. You can always add more cinnamon, if you like a stronger taste.

Fresh or frozen blueberries work well for this recipe. If you do use frozen blueberries, I would simply sprinkle them on top instead of folding them inside the batter, to prevent bleeding. Otherwise you will need to rinse them until the water runs clear and pat them dry.

Blueberry Coffee Cake on a plate.

For the Streusel

First things first, you will make the streusel topping, so you can refrigerate it until you’re ready to assemble the cake. This prevents the butter from melting before it hits the oven. And helps keep the streusel from dissolving completely into the cake batter.

To make the streusel, place the flour, sugar, cinnamon and butter in a bowl.

Labeled streusel ingredients in a bowl, then mixed together to make crumbs.

Cut ingredients together with a pastry blender or fork. Or simply rub the mixture together with your fingers until the butter is incorporated.

There should be some fine crumbs, but it should be able to clump together if you squeeze it in your hands. Place the streusel in the fridge, until ready to assemble the cake.

For the Cake Batter

For the cake you will need these basic ingredients:

  • All-Purpose Flour
  • Baking Powder
  • Salt
  • Butter
  • Granulated Sugar
  • Large Eggs
  • Vanilla Extract
  • Buttermilk (or milk mixed with vinegar or lemon juice – directions in recipe notes)
  • Fresh or Frozen Blueberries
Labeled ingredients for blueberry crumble cake.

How to Make Blueberry Crumb Cake

Sift the dry ingredients into a bowl. This helps keep the crumb light and tender. If you don’t have a fine mesh sieve, you can whisk the ingredients well to incorporate as much air as possible.

Dry ingredients in a fine mesh sieve.
  1. In a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy.
  2. Incorporate the eggs one at a time.
  3. Add the vanilla. Mix and scrape bowl.
  4. Add HALF of the dry ingredients. Mix until just incorporated.
  5. Add all of the buttermilk. Mix until just incorporated.
  6. Add the remaining dry ingredients and mix until just incorporated. Do not overmix.

*See step-by-step photos below.

Six image collage of steps to make blueberry crumble cake.

For the Blueberries

If using fresh blueberries fold them in gently.

If using frozen blueberries, layer them directly on top of the cake batter when assembling (before topping with streusel.)

Alternately rinse the frozen blueberries in a colander until the water runs clear, and then pat them dry before folding them into the batter. You may even toss them with one Tablespoon of flour as an added measure to help prevent bleeding.

Blueberries being added to cake batter.

Assembling the Blueberry Crumble Cake

Spread the blueberry cake batter evenly into a greased 8×8 or 9×9-inch square pan.

Sprinkle the top with the prepared streusel. I like to squeeze some of the streusel in my hands to have some big clumps, and not all just sandy crumbs.

Blueberry cake batter spread into square baking pan, then topped with streusel.

Baking Tips

Bake the blueberry crumb cake at 375 degrees Fahrenheit for 45-55 minutes (or longer, around 60 minutes if using frozen blueberries) or until cake springs back (doesn’t jiggle) when touched in the center. Do not over-bake.

You may need to cover the top with foil if it browns quicker than it bakes in the center.

Unfortunately it’s hard to use a toothpick to judge doneness with this cake, since the streusel scrapes the toothpick clean even when the center is still jiggly. Go off of touch for this one. Just be careful not to burn yourself.

Blueberry Coffee Cake in a square baking dish.

Storage

This blueberry coffee cake can be stored at room temperature up to 5 days. Just leave the cake in the pan and cover the pan tightly with foil or plastic wrap. You can also transfer the cake to an airtight container.

This blueberry crumb cake recipe is fruity and sweet. I just love the crunchy streusel topping. Enjoy!

Slice of blueberry streusel coffee cake on a plate.

More Coffee Cake Recipes

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!

Blueberry Coffee Cake on a plate.

Blueberry Crumb Cake

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 9 Servings

A light and fluffy cake loaded with blueberries and topped with sweet and crunchy streusel.

Ingredients

Cake:

  • 2 cups all-purpose flour (stir, spoon, & level)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 cup buttermilk*
  • 2 cups blueberries, rinsed and dried

Streusel:

  • 2/3 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1/4 tsp ground cinnamon
  • 6 Tbsp butter, cold

Instructions

  1. Preheat oven to 375 degrees Fahrenheit. Grease an 8x8 or 9x9-inch baking pan. (I like to use Baker's Joy.) Set aside.
  2. For the streusel: Place flour, sugar, cinnamon and butter in a bowl. Cut ingredients together with a pastry blender or fork. Or simply rub the mixture together with your fingers until the butter is incorporated. (There should be some fine crumbs, but it should be able to clump together if you squeeze it in your hands.) Refrigerate streusel until ready to assemble cake.
  3. For the cake: In a separate bowl, sift together the flour, baking powder, and salt. Set aside.
  4. In a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy.
  5. Incorporate the eggs one at a time, then mix in the vanilla. Scrape bowl.
  6. Add HALF the dry ingredients. Mix until just incorporated.
  7. Add all of the buttermilk. Mix until just incorporated.
  8. Add the remaining dry ingredients. Mix until just incorporated. Do not over-mix.
  9. Gently fold in the blueberries. Spread cake batter evenly into the prepared pan. Sprinkle the top with the prepared streusel. (I like to squeeze some of the streusel in my hands to have some big clumps, and not all just sandy crumbs.)
  10. Bake at 375˚F for 45 to 60 minutes or until the cake springs back (doesn’t jiggle) when touched in the center. Do not over-bake. (NOTE: The streusel will scrape the cake batter off a toothpick even if cake is underbaked. Carefully use your fingers to make sure the cake doesn't jiggle in the center.)
  11. Allow cake to cool completely before cutting and serving. Store cake covered tightly in pan with foil or plastic wrap. Alternately transfer cake to an airtight container and store at room temperature up to 5 days.

Notes

  • To make buttermilk: Mix 1 cup milk with 2 teaspoons white distilled vinegar or lemon juice; let sit 5-10 minutes before using.
  • To use frozen blueberries: Either sprinkle the frozen blueberries over the cake batter, before adding the streusel. Or rinse the berries in a colander until the water runs clear. Pat the berries dry and toss them with 1 Tablespoon of flour to help prevent bleeding.
  • FYI: Bake time will be longer if using frozen blueberries or when baked in an 8x8" pan vs. a 9x9" pan. (Smaller pan = longer bake time.)
  • For a thinner cake, bake in a 9x13-inch pan at 375˚F for 20-35 minutes.

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Nutrition Information:
Yield: 8 Serving Size: 12 Servings
Amount Per Serving: Calories: 468Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 71mgSodium: 438mgCarbohydrates: 86gFiber: 3gSugar: 49gProtein: 8g

This data was provided and calculated by Nutritionix, and is an estimation only.

*Originally published 1/20/13. Photos updated March 2022.