Vanilla and Blueberry Buttermilk Crumb Cake


Total Time:

38 minutes



Easter is right around the corner, and this year I’m going to be all by myself in L.A! The boyfriend is ditching me for a boys weekend in Vegas. So I’ve decided to throw a big fabulous Easter Brunch party. It will be complete with Champagne, Bloody Mary’s, Frittata’s, Cranberry White Chocolate Scones and these Mini Vanilla and Blueberry Buttermilk Crumb Cakes. And he’ll be sorry he missed it!

Easter for me is all about the big brunch menu. As well as taking the time to enjoy the day with friends and family and lots of great food. Plus, I love any reason to throw a party! These Vanilla and Blueberry Buttermilk Crumb Cakes are the perfect sweet treat. The crumb topping is extra delicious, I could literally eat it by itself. Oh wait, I totally did that when making these. And the white soft buttermilk cake is perfectly spongy and light. Plus the addition of the lemon zest throughout the recipe makes these cakes just scream spring time!

Vanilla and Blueberry Buttermilk Crumb Cake

Prep Time 8 mins
Cook Time 30 mins
Total Time 38 mins


  • Cake
  • 2 cups AP flour plus 2 tbsp
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 8 tbsp unsalted butter at room temp
  • 1 ¼ cup white sugar
  • 2 tbsp fresh lemon zest
  • 1 large egg
  • 1 egg yolk
  • 1 Vanilla Bean seeds removed
  • 1 cup buttermilk ** If you don't have buttermilk on hand just use regular milk with a squeeze of lemon juice added into it**
  • 2 cups fresh blueberries
  • Topping
  • 1 cup AP flour
  • 1 cup light brown sugar
  • 1 tsp sea salt
  • 2 tbsp fresh lemon zest
  • 8 tbsp unsalted butter melted


  • Preheat your oven to 350°F
  • Make the lemon crumb topping by combining 1 cup flour, sugar, salt and lemon zest with the melted butter. Using your fingers, mix it around until its crumbly and set aside.
  • Butter and flour 2 cupcake tins.
  • Toss the blueberries with the 2 tbsp of flour and set aside
  • In small bowl, sift together the flour, baking powder, baking soda, and salt and set aside.
  • In a large mixer combine the butter and sugar until pale yellow, add the zest, eggs, and vanilla bean 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.
  • Spoon 1/4 cup of the batter into each cupcake mold. Top with some of the floured blueberries. Sprinkle the top with some of the crumb mixture.
  • Bake for approximately 30 - 35 minutes, or until the cake is light and fluffy.
  • Remove from oven and let cool before serving.

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Recipe Rating


  1. Heather (Heather’s Dish)

    mmmmmmm, blueberries are so good right now! i know i’ve had way more than my share these days 🙂

  2. Jessica @ How Sweet

    Can we eat these before we go on our beach/margarita binge?

  3. Jennifer @ Jane Deere

    These minis look so good! Blueberries are so popular in my family…can’t wait to make it!

  4. Callie

    This recipe looks amazing and I have a whole flat of blueberries that I can’t wait to use. I do have a question about the vanilla bean. I haven’t cooked with vanilla beans much and I didn’t understand how to use it. Scrape out the seeds and then throw in the seeds or the vanilla bean it self?

  5. monika

    I love blueberries, so anything I can toss them into is a plus! I hadn’t yet considered an Easter menu, but these would be a big hit.

  6. Jenny Flake

    So pretty Gaby! I imagine these are just perfect for Easter!!

  7. Lucy Lean

    Easter Party at Gaby’s House – with crumb topping – if she doesn’t eat it all!!!

  8. Jennifer

    is this the same crumb cake recipe from matts on saturday?! i want to try!!

  9. marla

    I would love this crumb cake for Easter brunch! What time did you say I should show up??

  10. laura @ glutton for nourishment

    these are adorable and look delicious! there is something holiday-ish about blueberry muffins for breakfast. yum.

  11. David Scott Allen

    Therse sound terrific! Gaby, can you tell me if you used actual mini muffin pans or regular? And also how many does this make? 12 or 24? Thanks!

    • Gaby

      Hi David,

      I used 2 regular muffin tins and it makes 24 mini cakes!


  12. Maris (In Good Taste)

    This is a winner! Blueberries are a powerhouse of nutrients and so delicious!

  13. Allison [Haute Box]

    I would love some jam or melted butter on these babes! Yum!

  14. Averie (LoveVeggiesAndYoga)

    Great recipe, Gaby. I wantto eat the whole thing now…so moist, rich, beautiful, just awesome.

  15. Cookin’ Canuck

    It sounds as though you are making the most of your Easter. This crumb cake sounds fantastic!

  16. Angelica

    I think I’m going to copy your brunch menu, this sounds deelish!!!!

  17. Candela

    Sounds delicious!! 🙂 & I’m going to check the scones too .Saluti

  18. David Scott Allen

    Thanks, Gaby! I erally can’t wait to make them!

  19. Miss @ Miss in the Kitchen

    I’m keeping this one, it looks perfect! Love blueberries.

  20. Candela

    Hi Gaby,I want to make it as a cake, do you think I should use a 9inch round pan, and bake it for about 45-50 min..? Thank you! 😉

  21. Dana

    I have all of these ingredients in my fridge currently… I think its a MUST that I make this tonight!! 🙂

  22. agirlajeepandahouse

    I’m thinking your boyfriend is the one who is going to be missing out. Vegas or your cooking… hmmm… LOL

  23. melissa @IWasBornToCook

    This looks wonderful. Hope you have a fun brunch! 🙂

  24. Claire

    They look yummy! Can you recommend a reliable site that will convert ‘cup’ measurements into metric weights for the UK?

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  26. Jane

    We have lots of blueberries. Do you put the 2 cups flour in the cake and then another for the crumb topping, or do you put one in the cake and one in the topping.

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