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
1) Prep
Preheat oven to 350°F (180°C).
Grease and flour the pan (round, in springform if you have one).
2) 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.
3) Whip the egg whites
Separate eggs. Whip the egg whites until stiff peaks are formed. Set aside.
4) 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)
5) Fold in egg whites
Fold the whipped egg whites into the batter in 2–3 additions until only just combined (don’t over-mix).
6) Assemble
Scrape batter into the prepared pan.
Scatter blueberries on top.
Top with the crumb topping, scrunching it evenly over all of the blueberries.
7) 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)
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
Yes, but baking time will be longer — you’ll want to start checking at around 55 minutes.
When pressed gently in the center, a toothpick should emerge clean or with only moist arranged crumbs.
It adds lightness and fluffiness to the cake.
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
