Blueberry Cake (Super Moist + Crumb Topping!)
This Blueberry Cake is moist, fluffy and filled with sweet fresh blueberries and topped with a buttery crumb topping that adds a crispy crunch! It’s a cake you’d be proud to serve at breakfast with coffee, bring to the brunch table, or eat as a straightforward dessert.
Table of contents
Why You’ll Love This Recipe
- And I thank the whipping of egg whites for giving us this super soft crumb.
- Juicy blueberries in every bite (fresh OR frozen)!
- Buttery crumb topping taking it over the top and making it bakery-style!
- No fancy ingredients—simple pantry basics
- Great for breakfast, a snack, or dessert
Ingredients
For the crumb topping (streusel)
- 50 g of flour (1/3 cup + 1 tbsp)
- 1/2 cup cold butter or 115 gm and cubed
- Pinch of salt
- A portion of the sugar (I used 40 g out of the total 100 g)
For the cake batter
- 2 eggs, separated
- (You should have about 60 g sugar left over from the 100.)
- 240 ml milk (1 cup)
- 1 tbsp vanilla extract
- 5 g baking powder (approximately 1 1/4 tsp)
Add-ins
- 280–300 g blueberries (fresh or frozen) (2 cups)
Substitutions
- Blueberries: replace with raspberries, blackberries or mixed berries.
- Milk: you can use buttermilk for a more tender crumb, or whatever milk you have.
- Vanilla extract: swap the liquid for vanilla sugar (just bring sugar content to a minimum).
- Butter: stick to butter for the best streusel texture (margarine results in an oily mix).
How to Make Blueberry Cake
Prep
- Preheat oven to 350°F (180°C).
- Grease and flour the pan (round, in springform if you have one). Make the crumb topping
- In a bowl, mix:
- 50 g flour
- pinch of salt
- about 40 g sugar
- Add cold butter (115 g) and rub in with your fingertips (or a fork) until you have what resembles a breadcrumb (sandy like) texture.
- Transfer to the refrigerator while you make the batter.
Whip the egg whites
- Separate eggs. Whip the egg whites until stiff peaks are formed. Set aside.
Make the batter
- In a bowl, beat the egg yolks with the remaining sugar (about 60 grams).
- Add:
- milk (240 ml)
- vanilla extract (1 tbsp)
- Then mix in:
- baking powder (5 g)
Fold in egg whites
- Fold the whipped egg whites into the batter in 2–3 additions until only just combined (don’t over-mix).
Assemble
- Scrape batter into the prepared pan.
- Scatter blueberries on top.
- Top with the crumb topping, scrunching it evenly over all of the blueberries.
Bake
- Bake up to 45–55 minutes (depending on your oven), until a toothpick comes out clean (a few moist crumbs are okay — no wet batter).
- Cool 15–20 minutes before slicing.
Mix-ins (Optional)
- Lemon zest (adds freshness)
- White chocolate chips
- A dash of cinnamon in the crumb topping
- A handful of chopped almonds
Recipe Tips
- Do not thaw if using frozen blueberries.
- To avoid berries sinking: coat blueberries in 1 tsp flour before adding.
- Prevent butter from melting into your mixture, and maintain fluffy crumb topping texture.
- If the top is browning too quickly, tent loosely with foil in the final 10–15 minutes.
Storage
- Room temperature: 1–2 days (covered)
- Fridge: 5 days (in an airtight container)
- Freezer: Slices freeze beautifully for up to 2 months (wrap well)
Recipe Variations
- Lemon Blueberry Crumb Cake: include some grated lemon zest + squeeze in a little lemon juice to the batter
- Mixed Berry Cake: make with blueberries + raspberries
- Cinnamon Streusel: mix 1/2 tsp cinnamon in with the crumb topping
Blueberry Cake (Streusel Blueberry Cake)
Soft, fluffy blueberry cake topped with a buttery crumb streusel. Easy, bakery-style, and perfect for breakfast, brunch, or dessert.
Ingredients
Equipment
Method
- Preheat oven to 350°F (180°C). Grease and flour a round pan (springform recommended).
- Make the streusel: mix flour, salt, and 40 g sugar. Add cold butter and rub until crumbly. Refrigerate.
- Separate eggs. Beat egg whites to stiff peaks; set aside.
- Whisk egg yolks with remaining sugar (60 g). Add milk and vanilla, then mix in baking powder.
- Fold whipped egg whites into the batter gently in 2–3 additions.
- Pour batter into pan. Scatter blueberries evenly. Top with streusel crumbs.
- Bake 45–55 minutes until a toothpick comes out clean. Cool 15–20 minutes before slicing.
Nutrition
Video
Notes
- If using frozen blueberries, add them straight from the freezer.
- If the top browns too quickly, cover loosely with foil near the end.
- Keep butter cold for the best crumb topping texture.
Tried this recipe?
Let us know how it was!FAQs
Can I make it in a loaf pan ?
Yes, but baking time will be longer — you’ll want to start checking at around 55 minutes.
How will I know it’s done baking ?
When pressed gently in the center, a toothpick should emerge clean or with only moist arranged crumbs.
Why do we whip egg whites ?
It adds lightness and fluffiness to the cake.
Can I use frozen blueberries ?
Yes. Add them frozen—no thawing.
Key Takeaways
- This Blueberry Cake is moist and fluffy with a buttery crumb topping and juicy blueberries.
- You can make it with simple pantry ingredients, and it’s great for breakfast or dessert.
- The recipe includes a step-by-step guide on prepping, mixing, and baking the cake.
- You can substitute blueberries with other berries and adjust milk or butter for different textures.
- Store the cake in the fridge for up to 5 days or freeze slices for up to 2 months.
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Estimated reading time: 6 minutes
