Blueberry Crumb Cake

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Preparation info

  • Makes


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Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

In New York City where I live, blueberry season is fairly long since we have blueberries from the South, then New Jersey, then finally from Maine and Michigan, consecutively throughout several months. I love this type of cake and blueberries are the perfect fruit for it—they melt to a jamlike consistency between the cake batter and crumb topping while the cake is baking.



  • 2 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
  • 1 teaspoon baking powder
  • cup granulated sugar
  • cup firmly packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 12 tablespoons ( sticks) unsalted butter, melted

Cake Batter

  • 16 tablespoons (2 sticks/8 ounces/225 grams) unsalted butter, softened
  • cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • cups all-purpose flour (spoon flour into dry-measure cup and level off)
  • 2 teaspoons baking powder
  • 3 egg yolks
  • ¼ cup milk or buttermilk
  • 4 cups blueberries, picked over and patted dry
  • One 9 × 13 × 2-inch (23 × 33 × 5-cm) pan, buttered and lined fully (bottom and sides) with parchment or foil


  1. Set a rack in the middle of the oven and preheat to 350°F (180°C).
  2. For the crumb topping, mix the flour, baking powder, sugars, cinnamon, and nutmeg in a bowl. Stir in the melted butter. Rub the mixture between your fingers to form coarse crumbs. Scatter the crumbs over the berries as evenly as possible. Set aside.
  3. In a large mixer bowl, beat the butter and sugar until soft and light. Add the eggs one at a time, beating smooth after each addition. Beat in the vanilla.
  4. Stir together the flour and baking powder and add the dry mixture to the batter in 3 additions, alternating with the yolks and milk, beginning and ending with the flour. Spread the batter evenly in the prepared pan.
  5. Scatter the blueberries and crumb mixture evenly over the batter, pressing in gently.
  6. Bake the cake until the batter is firm and the crumbs are well colored, about 40 minutes. Cool the cake in the pan on a rack. Cut the cooled cake into twenty-four 3-inch (7-cm) squares. Remove the squares from the pan to a platter.


This a great breakfast cake and also transports well, right in the pan, to a picnic.


Wrap the cooled cake in plastic wrap and keep it at room temperature. Freeze for longer storage. Defrost the cake and bring it to room temperature before serving.

Sour Cherry Crumb Cake

Substitute 3 cups pitted sour cherries for the blueberries.

Plum Crumb Cake

Substitute 2 pounds (900 grams) Italian prune plums, pitted and quartered, for the blueberries. Place the plum quarters on the batter cutside down, forming neat rows.