This Blueberry Crumb Cake is a soft vanilla cake bursting with juicy blueberries and sprinkled with a buttery crumb topping. It’s a moist, tender cake perfect for springtime.

The sun is out and spring is springing. To celebrate I am sharing a cake that bursts with blueberries in each bite, a perfect tender crumb and buttery crumble. This cake can be served either warm or cold with ice cream, cream or custard.

Why you will love this Blueberry Crumb Cake

Easy to make– While there are three components to this cake, they are so easy to put together and the cake comes together in no time.

Rich tender cake -has a rich vanilla flavour with soft tender crumb that melts in your mouth.

Juicy blueberries– when baked the pile of blueberries result in jammy

Ingredients for this recipe

The vanilla cake

Blueberries– I used fresh blueberries, however, you can use frozen blueberries. If you are using frozen, do not thaw them, as the blueberries bleed out a lot when thawed.

Unsalted Butter– This enhances the flavour of the cake by adding a depth of flavour.

Sugar– Caster or granulated sugar sweetens the cake while also retaining moisture in the cake.

Oil– Helps keep the cake moist for longer. For the best results, use a neutral-tasting oil such as vegetable or sunflower oil, which won’t interfere with the cake’s flavour.

Sour cream– The high fat content in sour cream contributes to a moist rich cake. The fat also coats gluten strands, resulting in a more tender crumb.

Flour-Plain flour or all purpose flour provide structure and stability to the cake.

Baking powder– This is known as a leavening agent produces gas that expands when heated and helps the cake rise, creating a light and fluffy texture.

Salt-Balances the sweetness of the cake and enhances the flavour of the cake.

Eggs-They add moisture and binds the ingredients together.

Milk-Use full fat milk for the best results. Ensure it comes to room temperature before using.

Streusel Topping

Plain or all-purpose flour– It gives the streusel its body.

Light brown sugar and granulated sugar– The combination of both sugars gives the streusel a nice flavour

Cinnamon-This aromatic spice adds a delectable warmth to the topping.

Salt-It enhances the flavour of the streusel.

Butter– I use unsalted butter, but you can use salted butter and omit the additional salt in the recipe.

How to make Blueberry Crumb Cake

Crumb Topping

In a small bowl, combine the plain flour, brown sugar, granulated sugar, cinnamon and melted butter.
Pour in the melted butter and stir with a fork until large clumps form.
Cover with cling film and chill in the fridge while you make the cake batter.

Vanilla Cake

Grease and line the base and sides of an 8-inch springform cake pan with parchment paper.
In a separate bowl, sift together the flour, salt, and baking powder. Set aside.
Using a hand mixer or in the bowl of a stand mixer, beat the butter, sugar, oil, and vanilla extract on medium speed until the mixture is light and fluffy—this should take about 5 minutes.

Add the eggs one at a time, beating well after each addition.
Mix in the sour cream.
Gently fold in the flour mixture until just combined.
Pour in the milk and stir until the batter is smooth and everything is fully incorporated—don’t overmix.

Pour the batter into the cake tin, spreading all the way to the edges.

The Blueberries

The blueberries are tossed in lemon juice, flour and sugar. This prevents the berries from sinking to the bottom of the muffins.

Assemble the cake

Evenly top the cake batter with blueberries on top of the cake batter.

Then cover the top with the crumble topping ,

Bake for 55-60 minutes rotating halfway to ensure the streusel browns evenly.

Tips for the best blueberry crumb cake

Use a kitchen scale for accuracy. This ensures you measure ingredients precisely.
Use room temperature ingredients. Bring your butter, sour cream, milk and eggs, to room temperature before baking. This ensures the batter mixes evenly and the cake bakes perfectly.
Do not over-mix the cake batter as this can develop gluten, resulting in a dense tough cake.
Cream your sugar and butter until light and fluffy in texture. This incorporates air into the mixture giving it a soft texture and evenly disperses the sugar throughout the batter.
Preheat your oven at least 20 minutes before baking. This allows it time to reach the correct temperature.

For more blueberry recipes check these out

Blueberry Muffin with Crumb Topping
Buttermilk Blueberry Muffins
Blueberry Pound Cake with Lemon Glaze