Blueberry Crumb Cake

Recipe By : Heavenly Recipes

Not sure what to do with the extra blue berries? Make this delicious, frills-free coffee-cake and enjoy it as as a breakfast pastry or an after-dinner dessert!


Prep Time


Total Time


Blueberry Crumb Cake


½ cup butter, unsalted, room temperature

1 Tbs lemon juice

1 cup sugar

1 egg

1/2 tsp. vanilla

2 cups flour, set aside ¼ cup of this to toss with the blueberries

2 cups blueberries, fresh, washed and patted dry

½ cup milk, or buttermilk

¼ cup butter, for topping

½ cup brown sugar, for topping

¼ cup nuts, pecans or walnuts for topping


    STEP - 1

    Preheat the oven to 350ºF. Cream butter with lemon and the sugar until light and fluffy.

    STEP - 2

    Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour ( this will keep them from sinking to the bottom) then mix in the remaining flour, baking powder and salt.

    STEP - 3

    Alternate adding the flour and milk. Fold in the blueberries.

    STEP - 4

    Prepare the topping in separate bowl. Place the butter, sugar and flour in a bowl and use 2 butter knifes to cut the butter until it's in small pieces. Add nuts and mix all together.

    STEP - 5

    Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with topping. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes.Let cool at least 15 minutes before serving.

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