blueberry crumb cake | designlovefest

i learned how to make blueberry crumb cake during my college summers working at coffee shop. it was the item that people returned day after day for (even at $5/slice!), and when the pastry chef had a conflict with the owner and quit, it became by job to make the cake. i made 50+ one summer and the process of making one became second nature to me. in a way, it was where i really learned how to bake, by being thrown into the pastry kitchen and making all the cookies and cakes and pies, day after day. my mom told me to write down the crumb cake recipe and i laughed and told her i didn’t need to, i could never forget it. but she was right, after several years the recipe specifics faded and i’m grateful that she forced me to say the recipe out loud so that summer she could write it down for the both of us.

we featured this cake 5 years ago, it was my first recipe post on designlovefest (you can see the original post, here). this cake is a crowd pleaser and so very simple to make. i made it this morning for the first time in a long time because i had a mountain of blueberries that were on their way to going bad and i suggest you do the same. – joanie

notes: i have made this with peaches and strawberries as well, it works but blueberry remains my favorite. it feels like a coffeecake, great for breakfast or an afternoon snack.

Blueberry Crumb Cake
yield: 8 servings

• 2 cup flour + 1/4 cup flour
• 1 cup sugar
• 6 ounce cold unsalted butter, cut in small pieces. (i like a european style butter)
• 1 teaspoon zest of either a lemon or orange
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cups blueberries
• 1 egg
• 1/2 cup buttermilk, room temp (if you don’t have buttermilk, milk with a squeeze of lemon works great!)
• 1 teaspoon vanilla

• Preheat your oven to 400°.
• Cut the cold butter into small pieces and place in a medium size bowl with 2 cups flour, sugar and salt. Use your hand to mix the ingredients together, working the butter into the mixture using your fingers so that it has a course texture, it will be lumpy and not feel like a dough, that’s what you want.
• Take out 1 1/2 cups of the mixture and set it aside to use as the topping.
• In a small bowl combine 1/4 cup flour, with baking soda, and zest add that to the remaining mixture in the bowl and mix by hand.
• In a small bowl whisk the egg, buttermilk and vanilla. Make sure that both the egg and the buttermilk are at room temperature. Once combined, fold in 1 cup of fruit and then add to the dry mixture and mix until just incorporated. Do not over mix.
• Prepare a 9″ round pan by cutting a piece of parchment paper to line the bottom. spray or butter the bottom of the pan, add the parchment paper, spray and butter on top of the paper and the sides.
• Pour the mixture with the fruit into the bottom of the pan, top with 3/4 more berries, add the set aside topping mixture and cover with the remaining berries, pressing them lightly into the batter.
• Bake on middle rack at 400 degrees for 35-45 minutes. It can be longer depending on how moist your berries were. You will know the cake is done when it’s golden brown on the top and slightly firm to the touch. You can also insert a knife into the center, it is done when the knife comes out with only a few moist crumbs on it.
• Remove the cake from the oven and let cool for 5 minutes before transferring from the pan to a wire rack to cool completely. Cake will stay fresh in an airtight container for 3-5 days.

blueberry crumb cake | designlovefest


Add your own

    Annie Slocum says:

    Delicious! I am making in the morning for sure!

    Chelsie says:


    I increased the zest, and left it in five minutes longer, but could have used anther five. Regardless, it’s fantastic! ! I’ll be making this again. Thank you!

    bri says:

    yay, so glad you loved it! cooking time can really vary depending on how ripe the berries are. Xx

    Radownisia says:

    Wow! Look really cute!

    Aleta Lynch says:

    I’m dying to know where you found the skirt in the photo! It’s so beautiful!

    bri says:

    it’s zara from a few years ago but they have some really cute floral skirts right now too! Xx

    Aleta Lynch says:


    Jeanne E Gallahue says:

    Could you use lemon juice from the bottle? And how much would you need? I never have lemons or limes around just their juices in the fridge.
    Thank you,

    bri says:

    hey jeanne,

    the zest isn’t required, it just increases the flavor. if you don’t have it add a half teaspoon of bottled lemon juice. Xx

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