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!
This post may contain affiliate links. Read our disclosure policy.
How to make a blueberry crunch cake
Step 1: In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.
In a separate large bowl, whisk together melted butter and sugar for two minutes. Beat in eggs, one at a time. Stir in vanilla. Add half of the dry ingredients to the wet ingredients and fold in using a rubber spatula.
Pour in all the buttermilk and stir.
Add the remaining half of the dry ingredients and blueberries
Step 2: Preheat oven to 350F and place rack in middle position.
Spray 8×8 inch cake pan with cooking spray, then layer with a wide strip of parchment paper, allowing overhang on two sides (creating a sling). Spray again with cooking spray. Pour the batter into the prepared pan.
Step 3: In a small bowl, stir together brown sugar, almonds, flour, salt and cinnamon. Using your hands, break the butter into small pieces, mixing into the dry ingredients, until the mixture forms irregular clumps. Set to the side in the refrigerator.
Step 4: Bake cake for 20-25 minutes then sprinkle the crumble topping all over the cake and continue baking for another 10-15 minutes or until golden brown on top and an inserted toothpick comes out with a few moist crumbs attached. Cool in pan for 5 minutes. Then, using the parchment sling, remove from pan and place on wire rack to finish cooling before cutting.
Blueberry Crunch Cake Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 3/4 tsp kosher salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp ground cinnamon
- 8 tbsp unsalted butter melted
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 tbsp vanilla extract
- 1 cup buttermilk room temperature
- 1 1/2 cups blueberries 6 oz total
For the Crumble Topping
- 1/3 cup light brown sugar
- 1/3 cup sliced almonds
- 3 tbsp all-purpose flour
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 2 tbsp unsalted butter cold
Instructions
For the Cake
- Preheat oven to 350F and place rack in middle position.
- Spray 8×8 inch cake pan with cooking spray, then layer with a wide strip of parchment paper, allowing overhang on two sides (creating a sling). Spray again with cooking spray.
- In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.
- In a separate large bowl, whisk together melted butter and sugar for two minutes.
- Beat in eggs, one at a time. Stir in vanilla.
- Add half of the dry ingredients to the wet ingredients and fold in using a rubber spatula.
- Pour in all the buttermilk and stir.
- Add the remaining half of the dry ingredients and blueberries and stir gently until just combined. Pour in prepared pan.
For the Crumble Topping
- In a small bowl, stir together brown sugar, almonds, flour, salt and cinnamon. Using your hands, break the butter into small pieces, mixing into the dry ingredients, until the mixture forms irregular clumps. Set to the side in the refrigerator.
- Bake cake for 20-25 minutes then sprinkle the crumble topping all over the cake and continue baking for another 10-15 minutes or until golden brown on top and an inserted toothpick comes out with a few moist crumbs attached.
- Cool in pan for 5 minutes. Then, using the parchment sling, remove from pan and place on wire rack to finish cooling before cutting.
Notes
What to do with leftovers
- 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.
Nutrition
Recipe Tips
- Prevent sinking: Coat the blueberries in a little flour so they don’t sink to the bottom of your 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: 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.
- Don’t overmix the batter: Mix just enough to incorporate the dry ingredients so the cake won’t end up dense or tough.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe help
Yep. Just use them straight out of the freezer and don’t thaw.
You can use a 9×9-inch pan, but be sure to reduce the baking time accordingly.
pinterest 
facebook 
twitter 
email
Looks amazing!!! What do I need to do if I’d make into 9×13 dish?
Looking forward to share with my family for breakfast!
I would double the recipe for a 9×13 dish. The baking time will be different, I haven’t made this recipe in a 9×13 so I am not sure exactly by how long, my guess would be 25-35 minutes. I would check it at the 25 min mark. Hope you enjoy!
So I have to say thank you for this tasty recipe! It was a hit with my family & now it’s apart of my weekend treats for brunch!
great, love all of this, and even love the nutritional benefits of blueberries and almonds, so thank you, and crumbles or coffee cakes are one of my favorites too
This cake is such a delicious recipe. The Crumble Topping is definitely a treat. Perfect for my Kitty party treat.
I’m loving the crunchy topping on this blueberry crunch cake. It looks wonderful.
I always come back to see what sweet something you got going on and this blueberry crunch cake hit the spot. This was a winner as an after dinner dessert tonight! Even the kids liked it.
Thank you so much, Amy!
Love this Blueberry Crunch Cake recipe, never made one before so definitely will make it soon for the family. Looks delicious and easy to make. Thanks for sharing 🙂
I can’t resist anything with a crumble topping! Great way to use up some of the blueberries I had in the freezer too!