Golden Blueberry Crumb Cake

This Blueberry Crumb Cake is a tender, golden-baked treat layered with juicy blueberries, rich blueberry preserves, and a generous blanket of buttery cinnamon crumbs.

The cake itself has a soft, moist texture and delicate crumb, thanks to the combination of tangy buttermilk and smooth sour cream.

Fresh blueberries add bright bursts of fruity flavor throughout, while blueberry preserves create pockets of deeper berry sweetness.

A simple vanilla glaze finishes the cake with a smooth, lightly sweet touch that complements the fruit without overpowering it.

The crumb topping brings another layer of texture, combining all-purpose flour, granulated sugar, cinnamon, melted butter, and vanilla into golden, crisp-tender pieces that contrast beautifully with the soft cake beneath.

The subtle warmth of cinnamon pairs naturally with the blueberries, while vanilla adds a fragrant finish to both the crumb and glaze.

Baked in a 9-inch springform pan, this cake makes an inviting centerpiece for breakfast, brunch, afternoon coffee, or dessert.

Each slice offers a satisfying balance of tender cake, juicy berries, buttery crumbs, and delicate vanilla glaze.

Whether served slightly warm or completely cooled, it delivers the comforting character of a classic homemade crumb cake while keeping blueberries at the heart of every bite.

Lawrence D. Smith

Golden Blueberry Crumb Cake

A tender, buttery blueberry crumb cake packed with fresh blueberries and blueberry preserves, finished with a cinnamon crumb topping and delicate vanilla glaze.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8

Course: Cake

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Crumb Topping

• 2/3 cup 93 g all-purpose flour
• 1/2 cup 100 g granulated sugar
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1/4 cup 56 g unsalted butter, melted
• 1/4 tsp vanilla extract

Cake

• 2 1/2 cups 350 g all-purpose flour
• 3/4 tsp 3 g aluminum-free baking powder
• 1/4 tsp baking soda
• 1/2 tsp 3 g salt
• 10 Tbsp 140 g unsalted butter, at room temperature
• 1 1/4 cups 250 g granulated sugar
• 1 tsp 4 g vanilla extract
• 2 large eggs 100 g, at room temperature
• 1 egg yolk 18 g, at room temperature
• 1 cup 240 g buttermilk, at room temperature
• 1/3 cup 80 g sour cream, at room temperature
• 1/3 cup 107 g blueberry preserves
• 2 cups 340 g fresh blueberries

Glaze

• 1 Tbsp 14 g unsalted butter, melted
• 1/8 tsp salt
• 1 tsp 4 g vanilla extract
• 1 cup 120 g powdered sugar
• 2 Tbsp 30 g milk

Equipment

• 9-inch springform pan
• Parchment paper
• Pastry brush
• Small mixing bowl
• Medium mixing bowl
• Large mixer bowl
• Stand mixer or electric hand mixer
• Whisk
• Fork
• Offset spatula
• Toothpick or wooden skewer
• Wire cooling rack
• Small bowl for glaze
• Measuring cups and spoons
• Kitchen scale

Method

 

1. Prepare the Pan: Preheat the oven to 350°F. Brush the bottom and sides of a 9-inch springform pan evenly with softened butter, then line the bottom with a round of parchment paper.
2. Prepare the Crumb Topping: Combine the flour, granulated sugar, cinnamon, and salt in a small bowl. Add the melted butter and vanilla, then toss with a fork until the mixture forms loose, crumbly pieces. Place the topping in the freezer until it is needed.
3. Combine Dry Ingredients: Whisk the flour, aluminum-free baking powder, baking soda, and salt together in a medium bowl until evenly combined.
4. Cream Butter and Sugar: Place the room-temperature butter and granulated sugar in a large mixer bowl. Beat on medium speed until the mixture becomes light and fluffy, then mix in the vanilla extract.
5. Add Eggs: Reduce the mixer speed to low and add the eggs one at a time, followed by the egg yolk, incorporating each before adding the next.
6. Combine Dairy: Stir the room-temperature buttermilk and sour cream together in a small bowl.
7. Finish the Batter: Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture. Begin and end with the flour mixture, mixing only until the ingredients are incorporated.
8. Fill the Pan: Scrape the batter into the prepared springform pan and smooth the surface evenly with an offset spatula. Tap the pan sharply to release air bubbles.
9. Add Blueberry Preserves: Spoon the blueberry preserves over the batter in small portions. Gently swirl the preserves into the batter using a toothpick or wooden skewer, taking care not to overmix.
10. Add Blueberries: Scatter the blueberries evenly over the batter, then cover the surface with the chilled crumb topping.
11. Bake the Cake: Bake at 350°F for 65 to 70 minutes, until the edges are golden, the cake springs back when gently touched, and a toothpick inserted into the center comes out clean or with a few crumbs attached.
12. Cool the Cake: Transfer the baked cake to a wire rack and let it cool for 30 minutes before carefully removing the sides of the springform pan. Allow the cake to cool completely.
13. Prepare the Glaze: Whisk the melted butter, salt, vanilla extract, powdered sugar, and milk together in a small bowl until smooth.
14. Glaze the Cake: Drizzle the glaze over the completely cooled crumb cake and allow it to set before serving.
15. Store the Cake: Keep the crumb cake at room temperature overnight, or wrap it well and refrigerate for up to 3 days. Reheat it in a warm 300°F oven before serving.

Notes

• Use aluminum-free baking powder to help prevent the cake batter from developing a blue or green tint.
• Fresh blueberries are recommended, but frozen blueberries can also be used directly from the freezer without thawing.
• If using frozen blueberries, the cake may need approximately 5 extra minutes of baking time because of the additional moisture.
• Chill the crumb topping in the freezer before using it so it is ready when the cake batter is prepared.
• Let the cake cool completely before adding the glaze for a cleaner finish.
• For longer storage, wrap individual slices tightly in plastic wrap and place them in a freezer bag for up to 2 months.
• To serve frozen slices, reheat them in a 325°F oven for about 15 minutes, or until heated through.

Chef’s Secret

The key to keeping the crumb topping distinct and pleasantly buttery is to chill it before adding it to the cake.

After mixing the flour, sugar, cinnamon, salt, melted butter, and vanilla, place the crumbs in the freezer while you prepare the batter.

This helps the topping maintain its crumbly structure as the cake begins baking instead of blending too quickly into the surface.

It also creates a lovely contrast between the soft, moist blueberry cake and the more textured topping.

When swirling the blueberry preserves into the batter, use a toothpick or wooden skewer and make only a few gentle passes.

This preserves visible pockets of blueberry flavor rather than distributing the preserves completely throughout the batter.

Serving Suggestions

Serve slices of Blueberry Crumb Cake once the vanilla glaze has set, either at room temperature or gently warmed.

It pairs naturally with a cup of coffee, tea, or another favorite warm beverage for breakfast or an afternoon treat.

For a simple presentation, place each slice on a serving plate with a light drizzle of any remaining glaze.

The cake can also be served as a dessert alongside fresh blueberries for an extra fruity touch.

For a more indulgent serving, enjoy a slightly warm slice on its own so the buttery crumb, tender cake, and blueberry filling remain the focus.

Conclusion

This Blueberry Crumb Cake brings together everything that makes a homemade fruit cake especially inviting.

A tender buttermilk-and-sour-cream crumb, juicy blueberries, sweet preserves, buttery cinnamon topping, and a delicate vanilla glaze.

It is simple enough for casual baking yet polished enough to serve at brunch or dessert.

Each slice offers a satisfying combination of soft cake, bright berry flavor, and crisp crumb texture.