Blueberry Crumb Cake

I keep finding blueberry recipes in my recipe stash from my mom.  If there is any time of year perfect for blueberry recipes, I think spring is the one. It also helps that almost every produce department is running a sale on blueberries this time of year.  Blueberry Crumb Cake is quick and easy to assemble cake;  perfect for breakfast with coffee, tea or as a dessert.   




Blueberry Crumb Cake


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg, beaten
  • 1/2 cup milk
  • 2 cups blueberries
  • Crumb Topping
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • 4 tablespoons butter


  1. Preheat oven to 375 degrees. Grease and flour one 9 inch square baking pan.

    Combine Flour, baking powder and salt, set aside.  Cream butter and sugar.  Add egg and milk, beat until smooth.  Add flour mixture (reserve 1/4 cup) and beat until well combined.  Toss the blueberries with the remaining 1/4 cup flour mixture and fold into the batter.  To prepare topping, combine sugar, flour and cinnamon, cut in butter until it resembles coarse crumbs.  Sprinkle over cake batter in pan.  Bake at 375 degrees for 40 - 45 minutes.