This Easy Blueberry Crumb Cake is the answer to any question about what cake to make this Summer. It is delicate and moist, packed with a layer of juicy blueberries and finally topped with a crispy, crumbly topping. This is the ideal bake for lovers of fruity cakes. The best part? It is SO easy to make.

The cake itself is an “all-in-one” recipe, meaning it comes together in one large bowl. The blueberries go on top before being topped with that super easy, crumbly topping. When you take it out of the oven, the result is three distinct layers that marry up so well! Make sure to chill the crumble before putting it on the cake. This really helps it to go crisp in the oven.

Finally, adding a super simple glaze gives it that final flourish perfect to serve with a cup of tea or coffee. Being British, I feel I ought to give this a real nod of approval to be served as an afternoon tea treat! Feel free to dust with powdered sugar at the end for that picture perfect finish.

What is Crumb Cake?

Crumb cake, also known as coffee cake in some regions, is a type of cake characterized by its topping of streusel crumbs. Here are some key points to know about crumb cake:

Structure: Typically, crumb cake consists of a light and fluffy cake base topped generously with a thick layer of crumbs made from butter, sugar, flour, and sometimes spices like cinnamon.
Texture: The cake itself is often moist and tender, while the crumb topping provides a contrasting texture that is crispy, buttery, and slightly crunchy.
Flavor: It often has a mildly sweet flavor, with the crumb topping adding a rich, buttery sweetness that complements the cake underneath. Some variations may include additional flavors like cinnamon or nutmeg in the crumbs.
Varieties: Crumb cake can come in various flavors such as plain (vanilla), chocolate, or fruit-filled varieties like apple or raspberry.
Usage: It is commonly served as a dessert or snack alongside coffee or tea. It’s also popular for breakfast or brunch in many cultures.
Cultural Significance: Crumb cake has roots in European baking traditions, particularly German and Scandinavian, and has become a beloved classic in American baking as well.
Preparation: While homemade versions are popular, crumb cake is also available commercially in bakeries and supermarkets, often individually wrapped or sold in larger sizes for sharing.
Customization: Bakers often personalize crumb cake with different types of crumbs, fillings, or variations in the cake batter itself to suit regional or personal tastes.

Ingredients

here are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. I use a round 8 inch pan, but you could bake it in a square pan instead. Make sure to grease/line your pan well before baking so that the cake can be removed easily.

Unsalted Butter
Light Brown Soft Sugar
Granulated Sugar
Large Eggs
All Purpose Flour (Plain Flour)
Baking Powder
Heavy Cream
Blueberries, Fresh or Frozen
Icing Sugar (Powdered Sugar)
Milk

Tips for the best Easy Blueberry Crumb Cake

Butter: If using real butter, make sure it is fully at room temperature and soft before adding. For margarine, you don’t need to leave it as long to come to temperature. Both give a great, fluffy result.
Splitting: Make sure your ingredients are room temperature before starting to combine your batter to prevent splitting. As it is an all-in-one cake recipe, it should come together quickly and without splitting!
Eggs: I use large eggs. If you have smaller eggs, you will just need to add a little more cream towards the end for a smooth batter.
Blueberries: Either fresh or frozen are totally fine! I prefer frozen because I just always have them in the freezer and they are so much cheaper. But do whatever works best for you!
Bake Time: Around an hour is needed for the bake. If you find the top is going darker than you’d like, tent it. To do this, use some foil to cover the top. The inside will continue to bake and the top won’t get much darker!

Storage

To store this cake, begin by letting it cool completely at room temperature after baking. Once cool, I like to keep mine in a cake tin or you can use any similar airtight container. Keep this in a cool place (pantry/cupboard/on a kitchen counter) for whenever the feeling hits. That’s if the cake lasts long enough to need storage!

If you need to store the glazed cake for longer than a few days, it’s best to refrigerate it. Wrap it well in plastic wrap to prevent it from drying out, then place it in an airtight container to protect it from absorbing odors in the fridge. Avoid freezing glazed cakes, as the glaze may become sticky or lose its texture upon thawing. When ready to serve, allow the refrigerated cake to come to room temperature for optimal taste and texture. These steps will help preserve the freshness of your glazed loaf cake for enjoyable eating over several days.

The recipe below serves about 10 good slices, but of course, feel free to double it or halve it to suit what you need. This Easy Blueberry Crumb Cake is great for so many occasions, but for more cake recipes, check out this Almond Frangipane Loaf Cake. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!