Blueberry Crumble Cake

Yield 12 Servings



  • 1/2 cup butter, softened
  • 1 cup sugar (or Splenda or Equal)
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1/8 tsp salt
  • 2 tsp baking powder
  • 1 cup buttermilk (I used 1 cup milk + 1 tsp lemon juice; let sit 10 minutes before using.)
  • 1/4 cup fine breadcrumbs (I used plain panko)
  • 1 lbs fresh blueberries (I used 3 cups frozen)

Crumb Mixture:

  • 1/2 cup butter, cold
  • 1 cup sugar
  • 1/2 cup flour


  1. Preheat oven to 375*F. Grease a 11x13" baking pan.
  2. Prepare crumb mixture: In a bowl, cut up cold butter, sugar & flour. Set aside.
  3. In a stand mixer, beat together butter & sugar until light.
  4. Beat in eggs one at a time & add vanilla. Scrape bowl.
  5. In a separate bowl, whisk together flour, salt & baking powder.
  6. On medium speed, mix flour alternating with buttermilk into butter mixture.
  7. Spread cake mix onto greased pan. Evenly coat with breadcrumbs & then top with washed blueberries.
  8. Sprinkle the top with crumb mixture & bake for 20-35 minutes (less time if using fresh blueberries, more time if using frozen blueberries) or until the edges are brown & a toothpick comes out clean from the center. Allow cake to cool before you cut it.

Recipe Notes

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