Blueberry Breakfast Crumb Cake

Blueberry Dessert

Blueberry Breakfast Crumb Cake

Blueberry Breakfast Crumb Cake
  • PREP TIME
    20 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs 35 mins
  • SERVING
    8 People
  • VIEWS
    27

Embrace the taste of sunshine with this Blueberry Breakfast Crumb Cake. Imagine a tender, buttery crumb enveloped in bursts of juicy blueberries, crowned with a generous, cinnamon-spiced crumble. Perfect for lazy weekend brunches or a sweet start to any day, this cake is an irresistible treat that will vanish in moments.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    87 g
  • Cholesterol
    86 mg
  • Fiber
    2 g
  • Protein
    8 g
  • Saturated Fat
    15 g
  • Sodium
    306 mg
  • Sugar
    43 g
  • Fat
    25 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch springform pan with cooking spray. Line a baking sheet with aluminum foil. (5 minutes)

02

Step

In a medium bowl, whisk together 1 1/2 cups flour, brown sugar, 1/4 cup granulated sugar, cinnamon, allspice, and 1/4 teaspoon salt. Pour in 1/2 cup melted butter and stir with a fork until the mixture resembles coarse crumbs. Set aside. (10 minutes)

03

Step

In a large bowl, stir together 2 cups flour, 3/4 cup granulated sugar, baking powder, and 1/2 teaspoon salt. In a separate bowl, whisk together milk, 1/2 cup melted butter, egg, almond extract, and lemon zest. Add the wet ingredients to the dry ingredients and stir just until combined – do not overmix. (10 minutes)

04

Step

In a small bowl, gently toss blueberries with 1 teaspoon flour. This prevents them from sinking to the bottom of the cake. Gently fold the coated blueberries into the cake batter. (5 minutes)

05

Step

Spoon the batter into the prepared springform pan and spread evenly. Sprinkle the crumb topping evenly over the batter, covering the surface. Place the pan on the prepared baking sheet. (5 minutes)

06

Step

Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean and the crumb topping is golden brown. (45-55 minutes)

07

Step

Let the cake cool in the pan on a wire rack for 30 minutes. Run a table knife around the inside edge of the pan before releasing the springform. Dust with confectioners' sugar before serving, if desired. (30 minutes)

For extra flavor, try browning the butter for the crumb topping. This adds a nutty depth.
If you don't have a springform pan, you can use a regular cake pan, but be sure to grease and flour it well.
Feel free to substitute other berries, such as raspberries or blackberries, for the blueberries.
The cake is best served warm or at room temperature on the same day it's baked, but it can be stored in an airtight container at room temperature for up to 2 days.

Fermin White

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 3.4/ 5 ( 9 Ratings)
Total Reviews: (4)

  • Rigoberto Kohler

    Jun 25, 2025

    This recipe is amazing! The crumb topping is so buttery and delicious, and the blueberries are perfectly sweet." - Sarah M.

  • Elenora Batzglover

    May 21, 2025

    I added a bit of lemon juice to the batter to enhance the blueberry flavor, and it was fantastic!" - Emily L.

  • Nichole Sipes

    May 14, 2025

    I made this for a brunch party, and everyone raved about it. It's so easy to make, and it looks beautiful too!" - John B.

  • Delaney Tromp

    Mar 2, 2025

    My family loves this cake! It's become a regular weekend treat in our house." - Michael K.

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