These Blueberry Crumb Cakes couldn't be easier to make. The crumb cake is light and airy dotted with fresh blueberries and sprinkled with the most incredible lemon crumb topping. Make them for breakfast, dessert, a snack – they can be just about anything you want them to be!
Table of Contents
These Blueberry Crumb Cakes are the perfect sweet treat. The Blueberry Crumb Cake batter is a super simple cake batter that’s dotted with blueberries and the lemon crumb topping is next level. You’ll want to eat nothing but the tops of these cakes – at least that’s how I feel sometimes. No shame in my game. Whip these up ahead of time and bring them to your next brunch or make them the next time you need something sweet after dinner.
- Unsalted Butter - I always like to use unsalted butter when baking so I can control how much salt I add to the recipe
- White Sugar - this Blueberry Crumb Cake recipe calls for two types of sugar, white sugar for the cake batter
- Brown Sugar - and brown sugar for the crumb topping
- Lemon Zest - fresh lemon zest brightens these Blueberry Crumb Cakes and makes them scream spring
- Eggs - I've found using 1 egg and 1 egg yolk yields a more tender crumb cake
- Vanilla Extract - adds another depth of flavor that complements the lemon zest and blueberries
- Buttermilk - the tangy buttermilk balances the sweetness
- All Purpose Flour - you'll see I call for it three times in this recipe, for the cake batter, crumb topping, and two tablespoons to coat the blueberries before incorporating them in the batter to prevent them for sinking
- Baking Powder, Baking Soda, & Salt - it helps the Blueberry Crumb Cakes rise and stay light and airy
- Fresh Blueberries - when blueberries are in season I like to use fresh ones, but you could also use any other berry instead this recipe (raspberries are my favorite sub)
How to Make Blueberry Crumb Cake
Start by preheating your oven to 350°F. Next toss the blueberries with 2 tablespoons of flour and set aside.
In a small bowl, combine the dry ingredients and set aside. Then, in a large mixer, cream together the butter and sugar for 2-3 minutes. Add the lemon zest, eggs, and vanilla extract and beat for 2-3 more minutes making sure to scrape down the sides.
Next, alternate adding the dry ingredients, and the buttermilk, making sure to scrape down the sides during the process. Once it has all been combined then incorporate the floured blueberries being careful not to overmix.
Butter and flour 2 cupcake tins and divide the batter evenly into each cupcake mold. Make the lemon crumb topping and sprinkle the top with some of the crumb mixture.
Bake for approximately 25 – 30 minutes, or until the cake is light and fluffy. Remove from the oven and let cool before serving.
Variations and Substitutions
Buttermilk - If you don't have buttermilk on hand just use regular milk with a squeeze of lemon juice added into it.
Blueberries - Feel free to use any other berry in this recipe. Raspberries are my favorite sub.
Tips & Tricks
To prevent the blueberries from sinking to the bottom of the crumb cakes while baking coat the blueberries in two tablespoons of flour before incorporating them in the batter.
What is the difference between coffee cake and crumb cake?
A crumb cake is topped with a thick layer of a crumb mixture made of sugar, butter, and flour. Whereas a coffee cake can be either topped with streusel, have a crumb topping, or be glazed with icing.
What is crumb cake topping made of?
The topping is made from a base of three ingredients: sugar, butter, and flour. Then mix-ins can be added like citrus zest and spices to flavor the crumble topping.
- Blueberry Crumb Cakes with Walnut Streusel
- Blueberry Streusel Muffins
- Strawberry Muffins with Walnut Streusel
- Saigon Cinnamon Streusel Coffee Cake
- Easy Cinnamon Apple Cake
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
Blueberry Crumb Cakes
For the Crumb Cake
- 8 tablespoons unsalted butter at room temp
- 1 ¼ cup white sugar
- 2 tablespoons fresh lemon zest
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 cup buttermilk**
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups fresh blueberries
- 2 tablespoons all purpose flour
For the Lemon Crumb Topping
- ¼ cup all purpose flour
- ¼ cup light brown sugar
- ⅛ teaspoon kosher salt
- 1 tablespoon fresh lemon zest
- 4 tablespoons unsalted butter melted
- Preheat your oven to 350°F. And toss the blueberries with the 2 tablespoons of flour and set aside.
- In a small bowl, combine the flour, baking powder, baking soda, and salt and set aside.
- In a large mixer cream together the butter and sugar for 2-3 minutes. Add the zest, eggs, and vanilla and beat well for an additional 2-3 minutes making sure to scrape down the sides.
- Alternate adding the flour, and the buttermilk until all is combined, making sure to scrape down the sides during the process. Stir in the floured blueberries.
- Butter and flour 2 cupcake tins. Divide the batter evenly into each cupcake mold.
- Make the lemon crumb topping by combining all those ingredients. Using your fingers, mix it around until it's crumbly and sprinkle the top with some of the crumb mixture.
- Bake for approximately 25 – 30 minutes, or until the cake is light and fluffy. Remove from the oven and let cool before serving.
- Buttermilk ** If you don't have buttermilk on hand just use regular milk with a squeeze of lemon juice added into it**
- If you dont want to use blueberries I love to sub with raspberries
- I like to bake the blueberry crumb cakes in muffin tins for easy individual servings, but you could also bake it in a 9x9" baking pan for 50-60 minutes or until a toothpick can be inserted in the center and comes out clean.