Blueberry Crunch Cake

This Blueberry Crunch Cake is a sweet, summery, and fruity dessert studded with fresh blueberries and topped with a crunchy almond-infused crumble. Serve it for weekend brunches, special occasions, or anytime you need to satisfy your sweet tooth. 

This post may contain affiliate links. Read our disclosure policy.

I don’t know about y’all, but I’ve been craving a lot more fruit-based desserts now that summer is fast approaching. I have always loved blueberries and anything with a crumble topping, so this blueberry crunch cake is a match made in heaven for me!

It couldn’t be easier to put together, but it always has everyone asking for the recipe. Serve it for a Mother’s Day brunch, backyard potluck, and more. Your friends and family will love you!

The perfect blueberry crunch cake

I’ve been experimenting with this blueberry crunch cake recipe for a while, and I’ve finally nailed the perfect ratios! It features a tender, moist cake that’s packed with juicy blueberries and topped with a sweet almond crumble.

If you’ve taken a look at my blog, you’ll know fruit-based desserts, like strawberry rhubarb crumble pie and peach crumb bars, are one of my favorite things to make. This recipe is right up there with the best of the best.

It turns out golden brown and moist with a hint of warmth from the cinnamon. Plus, it’s incredibly forgiving to new bakers! If you’re like me, serve your cake with a generous scoop of vanilla ice cream or a dollop of whipped cream (or both)!

Ingredients & substitutions

• All-purpose flour: Acts as the base of this blueberry crunch cake, creating a tender but structured crumb. Substitute it with a 1:1 gluten-free flour blend for a gluten-free option.
• Kosher salt: Salt plays an important role in baking, complementing the sweet ingredients in the cake and adding depth.
• Leavening agents: I use both baking powder and baking soda as leavening agents, helping the cake rise and become light and fluffy.
• Cinnamon: Adds warmth and depth of flavor to both the cake and the crumble topping. You can also try nutmeg, allspice, pumpkin pie spice, or apple pie spice.
• Unsalted butter: Gives the cake a rich, creamy flavor and contributes to its tender texture. You can use salted butter, but reduce or omit the added salt in the recipe.
• Sugar: To delicately sweeten the cake, I use regular granulated sugar. You can also use unrefined cane sugar.
• Eggs: Provide structure, lift, and moisture to the cake. Make sure your eggs are at room temperature before adding them to the batter.
• Vanilla: Enhances the overall flavor of the cake. I always suggest using pure vanilla extract as it provides a much more intense flavor compared to artificial vanilla.
• Buttermilk: The acidity reacts with baking soda, creating a tender and moist crumb. If you don’t have buttermilk, make your own by combining 1 cup of milk and 1 tablespoon of vinegar or lemon juice.
• Blueberries: The star of the show! Fresh blueberries provide a burst of fruity flavor and juiciness. You can also use other berries, like blackberries or raspberries if you’d like.
• Brown sugar: Adds a rich, caramel-like sweetness to the crumble topping. Coconut sugar will also work if you don’t have any brown sugar available.
• Sliced almonds: Bring a lovely crunch to the topping. No almonds on hand? Substitute them with other nuts, like pecans or walnuts.

How to make a blueberry crunch cake

Step 1: Mix the batter

Whisk the dry ingredients together in a medium bowl. In another bowl, whisk the melted butter and sugar. Beat the eggs in one at a time, then stir in the vanilla extract.

Once the eggs and vanilla are combined, fold in half of the dry ingredients, followed by the buttermilk. Stir in the remaining dry ingredients, then gently fold in the blueberries.

Step 2: Preparing the crumble topping

Combine the brown sugar, almonds, flour, salt, and cinnamon in a small bowl. Stir in the melted butter until clumps form, then sprinkle the crumble evenly over the top of the cake after it has baked for about 20 minutes.

Step 3: Bake the cake

Once the cake is topped, bake it for about 30-35 minutes, or until a toothpick inserted into the center comes out fairly clean and the top is golden brown. Let the cake cool for a few minutes in the pan before transferring it to a wire rack to cool completely.

Variations

• Fruit: Swap blueberries for raspberries, blackberries, boysenberries, mulberries, or huckleberries.
• Nuts: Use chopped pecans, cashews, or walnuts in the crumble topping.
• Citrus-infused: Add lemon or orange zest to the cake batter for a bright, tangy twist.
• Filling: Create an extra decadent version by adding a layer of cream cheese filling.
• Chocolate: Stir in some white chocolate chips for extra bursts of sweetness.

Tips and tricks

• Prevent sinking: Coat the blueberries in a little flour so they don’t sink to the bottom of your blueberry crunch cake.
• Check for doneness: Use the toothpick method to avoid under or overbaking the cake. Insert it into the very center, and remove the cake from the oven when only a few crumbs stick to it.
• Let it cool: Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack. This gives it time to set and finish baking.
• Room temperature: Make sure your buttermilk and eggs are at room temperature for better incorporation into the batter and an even bake.
• Don’t overmix the batter: Mix just enough to incorporate the ingredients. Overmixing will result in a tough and dense cake.
• Add the crumble later: To ensure that the crumble doesn’t sink at all into the actual cake, add towards the end of baking.

What to do with leftovers

For any leftover blueberry crunch cake, follow these storage guidelines: 

• Room temperature: You can keep the cake in an airtight container at room temperature for up to 3 days.
• Freezer: Wrap individual slices of cake in plastic wrap and aluminum foil, then store them in the freezer for up to 3 months.

Additional recipes

If you enjoyed this blueberry crunch cake recipe, take a peek at some more of GBC’s fruit-infused cakes and pies like these:

• ALMOND POUND CAKE
• STRAWBERRY POUND CAKE
• RASPBERRY CHOCOLATE CAKE
• STRAWBERRY PIE RECIPE
• LEMON BLUEBERRY CAKE

Frequently Asked Questions

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries instead of fresh ones. Just use them straight out of the freezer for the best results. 

Can I make this blueberry crunch cake gluten-free?

Yes, you can substitute the all-purpose flour with your favorite 1:1 gluten-free all-purpose flour blend. The overall texture will be slightly different, but this is the case with most gluten-free recipes.

Can I use a different size pan?

You can use a 9×9-inch pan, but be sure to reduce the baking time accordingly.

Favorite Blueberry Recipes

• Blueberry Lemon Cake
• Blueberry Hand pies
• Blueberry Crumble Bars
• Blueberry Lemon Biscuits