Blueberry Crumb Cake

Blueberry Crumb Cake

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This Blueberry Crumb Cake is a delicious coffee cake that can easily be turned into a dessert by adding a scoop of vanilla ice cream.
I usually make it non-dairy; but using sweet butter and milk will work beautifully as well. Don’t be confused when you see that the batter is very thick. Spread the Blueberry Crumb Cake batter evenly in the baking dish and it will rise to perfection! If you’ve got a lot of blueberries, make two cakes and freeze one. That way, you’ll always be prepared for company!
For more blueberry deliciousness, try my classic Blueberry Pie .

Hint: Add 3/4 cup chopped nuts to the crumb topping to satisfy your nut lovers!

Prep time: 20 minutes

Blueberry Crumb Cake

By Gloria Kobrin Published: June 24, 2015

  • Yield:

  • 8-10 Servings


  • baking spray with flour
  • 1 pint fresh blueberries stems and bruised berries removed
  • 2 2/3 cups flour plus 2 tablespoons for dredging berries
  • 1 3/4 cups sugar
  • 2 teaspoons ground cinnamon
  • 12 tablespoons non dairy margarine softened
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 teaspoon pure Vanilla extract
  • 1/2 cup water/soymilk
  • 3/4 cup chopped pecans/walnuts optional


  • 1 small mixing bowl
  • 1 electric food processor optional
  • 1 electric blender
  • 1 rubber spatula
  • 1 8 inch square glass baking dish


  1. Preheat oven to:: 375° F. Spray baking dish. Set aside.
  2. Wash blueberries and pat dry. Place in colander. Sprinkle 2 tablespoons of flour over berries. Shake colander so that all berries are coated with flour and the excess falls through the holes of the colander. This will prevent the berries from coloring the batter.
  3. Crumbs: Pour 2/3 cup flour, 1 cup sugar, and 2 teaspoons cinnamon in a mixing bowl or bowl of processor. Stir or process for 30 seconds. Add 8 tablespoons margarine and either mix it with a fork, your hands or the processor to form crumbs. Add optional chopped nuts if desired. Set aside.
  4. Cake: Combine remaining 2 cups flour, baking powder and salt in a mixing bowl. Set aside. Cream remaining margarine and 3/4 cup sugar until light in electric mixer. Add egg and vanilla and beat until light and fluffy. Add flour mixture alternately with water/soymilk. Be sure to scrape down the sides of the mixer with a spatula so that all the batter is well beaten. Gently, fold in the blueberries with the spatula.
  5. Scrape the batter into the prepared pan. sprinkle the crumbs evenly on top. Place cake pan in the oven and bake 40-50 minutes. The cake will be browned around the sides. Take a cake tester and insert it in the middle. If it comes out clean, the cake is done. Start checking at the 40 minute mark to be sure you don't overcook the cake. Let cake cool at least 45 minutes before removing it from the pan. Enjoy!