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If you’re looking for a cozy, fruit-filled bake that’s bursting with flavor and texture, this is it! This Soft and Fluffy Blueberry Crumb Cake has everything: a light and airy vanilla cake base, a juicy layer of blueberries tossed in lemon juice and sugar, and a buttery cinnamon crumble that bakes up golden and crisp on top. Whether you’re serving it for brunch, dessert, or as a snack with coffee, it’s a treat that feels both homey and indulgent.

About This Recipe

This blueberry crumble cake is one of those recipes that instantly feels like a warm hug. The base is a soft vanilla cake made with sour cream (or yogurt) for that extra moist, fluffy texture. The middle layer of sweet-tart blueberries adds bursts of fruitiness, while the crumb topping brings crunch and warmth with cinnamon and brown sugar. It’s the perfect balance of sweet, tart, soft, and crunchy — every bite is packed with something to love.

Wondering what a crumble is? It’s a simple topping made from flour, sugar, butter, and sometimes cinnamon. It bakes up crisp and golden, adding texture and a bakery-style finish to cakes, muffins, or pies. It’s ridiculously easy to make and takes your cake from good to unforgettable.

This cake also works beautifully with fresh or frozen blueberries, making it a year-round favorite. And because the base cake isn’t overly sweet, the sweetness from the blueberries and crumble really shines through — perfect with tea or coffee.

If you love cozy bakes like this, you should also try my Apple Crumble Muffins, Mini Chai Latte Cakes, Banana Peanut Butter Snack Cake, or my Marble Loaf Cake topped with Chocolate Ganache. They’re all beginner-friendly and full of flavor — perfect for any baking mood!

What You Need To Make This Recipe

This Blueberry Crumb Cake comes together with a handful of simple baking ingredients you probably already have in your pantry. Here’s what you’ll need to make the soft cake, juicy berry layer, and buttery crumb topping — plus some substitution tips to make it work for you:

For the Crumb Topping

All-purpose flour – The base of the crumble topping.
Brown sugar + granulated sugar – A mix of both adds depth and sweetness. You can use all brown or all white sugar if you prefer.
Vanilla extract – Adds warmth and flavor.
Ground cinnamon – Optional, but highly recommended for cozy flavor.
Unsalted butter – Melted to bind everything together. If using salted butter, just reduce the added salt slightly.

For the Cake Batter

Unsalted butter – Softened, for a tender crumb.
Granulated sugar – For sweetness and structure.
Eggs – Bring structure and richness to the cake.
Vanilla extract – Enhances the flavor of the cake.
Sour cream or yogurt – Adds moisture and fluffiness. Full-fat plain Greek yogurt works great here.
Milk – Just a splash to loosen the batter slightly.
All-purpose flour – The base of the cake.
Baking powder + baking soda – A combo that gives a nice lift.
Salt – Balances the sweetness.

For the Blueberry Topping

Fresh or frozen blueberries – Both work great. If your berries are very sweet, you can use a bit less sugar or lemon juice.
All-purpose flour – Helps prevent the blueberries from sinking and adds a little structure to the layer.
Granulated sugar – Just a bit to bring out the blueberry sweetness.
Lemon juice – Adds brightness and tang! You can adjust the amount based on the sweetness of your berries.

blueberry crumb cake 2 — Blueberry crumb cake

How To Make Blueberry Crumb Cake

Step 1: Make the crumble. Combine all the ingredients for the crumble in a medium-sized bowl and pop that into the refrigerator while you make the remaining components.

Step 2: Make the cake batter: mix softened butter and sugar until creamy. Add the eggs, sour cream, vanilla extract, and mill and mix well. The mixture will look curdled at this point, don’t worry that’s normal!

Step 3: Sift in the dry ingredients, mix until fully combined.

Step 4: Transfer the batter into a greased and lined 8-inch square baking pan. Spread it out evenly.

Step 5: In a small bowl combine the ingredients for the blueberry topping, then spread it out evenly on top of the cake batter. Gebtly press them down with the back of your spoon.

Step 6: Evenly sprinkle the crumble on top of the blueberries. Bake at 180°C (350°F) for 50-55 minutes.

Step 7: Once baked, let the cake cool in the pan for at least 10 minutes before transferring onto a cooling rack to cool completely!

How To Store Blueberry Crumb Cake

Once cooled, store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 5 days — just let it come to room temperature before serving, or warm it slightly for that freshly-baked feel.

You can also freeze individual slices wrapped tightly in plastic wrap and placed in a zip-top bag or container. Freeze for up to 2 months and thaw at room temperature before enjoying.

Pro Tips

Use sour cream or thick yogurt to keep the cake extra moist and fluffy.
Frozen blueberries work too! No need to thaw them — just toss with the flour and lemon juice and layer them right on top.
Chill your crumble topping while you prepare the batter and berries — this helps it stay crumbly and bake up with the perfect crunch.
Don’t worry if your cake batter looks slightly curdled after adding the wet ingredients. It will smooth out once the flour is mixed in!

FAQ’s

Can I use other fruits instead of blueberries?

Yes! Raspberries, blackberries, or chopped strawberries would all work well. Just make sure to toss them in flour and adjust lemon juice to balance the sweetness.

Can I skip the crumble topping?

Technically, yes — but the crumble adds so much texture and flavor that I highly recommend keeping it in!

Can I make this ahead of time?

Absolutely. This cake stores really well and actually tastes even better the next day once the flavors settle.

Can I make this cake in a round pan?

Yes, you can use a similar-sized round cake pan (9 inches). Just keep an eye on the bake time and check with a toothpick.

blueberry crumb cake 3 — Blueberry crumb cake

This Soft and Fluffy Blueberry Crumble Cake is one of those recipes you’ll want to come back to again and again. It’s easy, adaptable, and packed with delicious flavor and texture. Whether you’re baking for a get-together or just treating yourself to a weekend bake, this one never disappoints.

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations and feature them in my stories!

Blueberry Crumb Cake

If you’re looking for a cozy, fruit-filled bake that’s bursting with flavor and texture — this is it! My Soft and Fluffy Blueberry Crumble Cake has everything: a light and airy vanilla cake base, a juicy layer of blueberries tossed in lemon juice and sugar, and a buttery cinnamon crumble that bakes up golden and crisp on top. Whether you’re serving it for brunch, dessert, or as a snack with coffee, it’s a treat that feels both homey and indulgent.

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Prep Time 20

Cook Time 50

Chill Time 15

Course Dessert

Cuisine American

Servings 10 servings

Calories 399 kcal

Equipment

1 Large bowl
1 Medium-sized bowl
1 Small bowl
2 Spatulas
1 Whisk or electric mixer
8×8-inch baking pan greased and lined
Kitchen scale or measuring cups & spoons
Cooling rack

Ingredients

For the crumb topping

100 g all-purpose flour (3/4 cup + 1 tbsp)
45 g brown sugar (3 tbsp)
100 g granulated sugar (1/2 cup)
1/2 tsp vanilla extract
1 tsp ground cinnamon
57 g unsalted butter (6 tbsp) melted

For the cake

113 g unsalted butter (1/2 cup) softened
150 g granulated sugar (3/4 cup)
2 eggs room temperature
1 tsp vanilla extract
120 g sour cream (1/2 cup) or plain yogurt
2 tbsp milk
166 g all-purpose flour (1 1/3 cup)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

For the blueberry topping

250 g fresh or frozen blueberries
3 tbsp all-purpose flour
1 tbsp granulated sugar
Juice from 1/4 to 1/2 a lemon depending on sweetness of berries

Instructions

Prep the Pan: Grease and line an 8×8-inch baking pan with parchment paper. Set aside.
Make the Crumb Topping: In a medium bowl, combine melted butter, granulated sugar, brown sugar, and vanilla. Stir in the flour and cinnamon until crumbly. Chill the mixture in the fridge while you prepare the rest of the recipe.
Preheat the Oven:
Set your oven to 180°C (350°F)
Make the Cake Batter: In a large bowl, mix the softened butter and sugar until light and creamy (1–2 minutes). Add the eggs, vanilla extract, sour cream, and milk. Mix until fully combined — it may look curdled; that’s normal.
Sift in the flour, baking powder, baking soda, and salt. Fold the dry ingredients into the wet mixture until fully combined. Pour the batter into the prepared pan and smooth the top.
Prepare the Blueberries: In a small bowl, combine the blueberries with flour, sugar, and lemon juice. Mix until the berries are well coated. Spread them evenly over the cake batter.
Add the Crumble: Remove the crumble from the fridge and sprinkle it generously over the blueberries using your hands to break it up.
Bake: Bake in the center of the oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, just no wet batter).
Cool & Serve: Let the cake cool in the pan for at least 10 minutes before transferring to a wire rack. Slice and enjoy!