This blueberry crumble cake makes a great start to your morning or a perfect afternoon snack. It is bursting with fresh blueberries and is topped with a sweet streusel crumble. If you like blueberries as much as we do, this recipe will have you doing your food happy dance.
Summertime is berry season, all the berries are so sweet and we just cannot get enough of them. Harper just loves blueberries and summertime blueberries are the yummiest! They are full of that natural blueberry flavor and are SO SO GOOD.
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Every summer when the blueberries are finally ripe a farm close to Athens, TX opens for blueberry picking. My parents will set out to stock up on blueberries and they buy them in mass quantities. They buy them by the pounds, yes pounds, and they are some of the best blueberries I have ever had.
Recently my mom and dad loaded us up so the blueberry recipe ideas have started flowing. When I think of blueberry recipes usually it’s muffins, smoothies or pancakes that come to mind.
I love eating loaf bread/cakes like banana bread, or lemon bread for breakfast or an afternoon snack so naturally I wanted to try making a blueberry loaf. But I did not want it to be just any blueberry loaf!
Blueberry lemon loaf was out, all the recipes I saw on Pinterest were for blueberry lemon. I wanted the star of the show to be the fresh blueberries so I did not want it to have an overpowered taste like lemon (even though those two go hand in hand).
I also wanted it to be like the blueberry coffee cake at Starbucks and have that yummy streusel crumble topping, so I made it happen. Using the same recipe I use for my Streuseled sweet potatoes just with a tweak. I made the streusel the same way but left out the pecans. It turned out so good and I have already made it twice in one week!
This blueberry crumble cake is pretty simple to make and the crumble topping is easier than you think. I like to make a breakfast loaf like this, on a Sunday or Monday morning so we can have it for breakfast throughout the week.
The Loaf Cake – You can make this recipe with fresh blueberries or frozen, both will work just fine. This is a very thick batter so don’t let it fool you, it is supposed to be that thick.
So, because the batter is so thick you will need to fold in the blueberries gently so they do not burst. I use my hands for this part of the recipe to make sure all the blueberries are spread evenly throughout the loaf batter.
Crumble Topping – When making a crumble (or streusel) topping it is important to have chilled butter. This will ensure your topping reaches the “crumble” consistency. When combined with the brown sugar and flour pulse in food processor until reaches a crumbly consistency. When adding the cinnamon you can add to your liking, a dash 1/2 teaspoon whatever your taste is.
This recipe turned out just how I imagined and the crumble topping was even better then I thought it would be! I hope you enjoy this recipe as much as we do and don’t forget to use #moerecipes so I can see how yours turned out too. Happy Baking!
Blueberry Crumble Cake
- 2 cups flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 egg beaten
- 1/2 cup milk
- 1/4 cup butter room temp
- 1 teaspoon vanilla
- 1 teaspoon orange zest
- 1 1/2 - 2 cups of blueberries frozen or fresh
- 3/4 cup brown sugar
- 1/4 cup cold butter cut into chunky squares
- 1/2 teaspoon cinnamon
- 1/2 cup of flour
Preheat oven to 350 degrees. Spray a loaf pan with non stick cooking spray and set aside.
Combine flour, sugar, and baking powder in a bowl and mix well.
In a separate bowl combine egg, milk, butter, vanilla and orange zest, whisk together until well combined.
Slowly add the wet ingredients to the dry mix a little at a time, mixing well after each addition until all wet ingredients have been combined. Batter will be super thick, this is normal.
Fold in blueberries with a spatula or with hands, making sure blueberries are well mixed into batter.
Pour batter into greased loaf pan.
In a food processor combine all ingredients for crumble topping and pulse until the mixture crumbles easily in your fingers.
Using hands, crumble topping all over the blueberry loaf.
Bake for 45 minutes or until a toothpick inserted in center comes out clean.
Serve while still warm and topping is crisp.
Can keep on counter for 3-4 days. Best served warm, can microwave for a 5-10 seconds 🙂