Blueberry Crumb Cake
A thick, fluffy New York style crumb cake packed with fresh blueberries under a crunchy cinnamon streusel — the perfect match for a weekend cup of coffee.
- Prep Time
- 15 min
- Cook Time
- 42 min
- Total Time
- 57 min
- Servings
- 12 servings
I came across a New York crumb cake recipe while flipping through one of my many cookbooks, and with pollen signaling that spring had officially arrived, it felt like the right time to bake something with fruit in it.
This cake is thick and fluffy with pockets of moist blueberries throughout, finished with a crunchy cinnamon streusel that makes it the ideal pairing for a hot cup of coffee on a weekend morning.
Ingredients
For the Cake
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs, at room temperature
- 2 cups buttermilk
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 pint fresh blueberries (or 1 1/2 cups frozen blueberries)
For the Topping
- 2 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
Instructions
- 1Preheat oven to 350 degrees.
- 2In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- 3Add the eggs, buttermilk, and butter to the flour mixture, and beat with an electric mixer on medium-low speed for 1 minute, until blended. Scrape down the sides and bottom, then beat on medium speed for 1 more minute.
- 4Gently toss the blueberries with a bit of flour to keep them from sinking, then stir them into the batter.
- 5Spread the batter evenly into a greased and floured 9x13 inch cake pan.
- 6Combine the topping ingredients in a medium bowl, stirring in the melted butter with a wooden spoon until coarse crumbs form.
- 7Sprinkle the topping evenly over the batter.
- 8Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
