Fresh Blueberry Crumb Cake with Streusel Topping

If you're a fan of freshly baked blueberry muffins (I mean, who isn't?) then this easy blueberry crumb cake recipe is for you. A moist but simple cake base allows layers of fresh berries, crunchy cinnamon streusel, and a sweet orange glaze to steal the show, certain to wow blueberry lovers everywhere.

Why This Blueberry Crumb Cake is My Go-To Recipe for Breakfasts, Brunches, and Bake Sales

1. So easy to make!: The straightforward batter for this easy blueberry cake comes together in minutes, making it a great recipe to bake with kids or to serve when you're entertaining.
2. Bursting with flavor: This crumb cake is one of first things I make whenever summer fruit is in season. The moist cake, topped with juicy berries, crumbly topping, and citrusy glaze pairs perfectly with a cup of coffee or a cold glass of milk.
3. Feeds a crowd!: Depending on the size of your slices, this cake could serve up to 24 squares, which will undoubtedly be devoured down to the final juicy blueberry and last crumb of streusel.

How to Substitute Frozen Blueberries For Fresh Blueberries in Recipes

Although fresh blueberries are generally available year-round, they are definitely less expensive and of better quality during the summer "blueberry season." Here are some tips if you want to substitute frozen blueberries in your blueberry baking recipes:

1. Thaw the blueberries: Thawing blueberries slightly before using them in your baking helps prevent excess moisture from affecting your recipe. Place them in a colander and rinse them under cool water until they start to thaw, then let them drain well and pat them dry.
2. Handle the berries gently: This helps to avoid breaking them apart so you don't get a blue colored batter, especially if they are thawed and softer.
3. Adjust temperature and baking time: Keep an eye on your baking time and temperature. Frozen blueberries can lower the temperature of the batter, so you might need to extend baking time slightly.

Ingredients and Special Equipment

See the recipe card at the bottom of this post for specific quantities.

Notes on Blueberry Crumb Cake Ingredients

• All-purpose flour: To make this recipe gluten-free, substitute equal amounts of your favorite GF baking blend for the all-purpose flour.
• Unsalted butter: You will need room temperature butter for the cake batter and melted butter for the streusel.
• Orange zest / juice:  Substitute lemon zest and lemon juice if you prefer a blueberry lemon flavor vs. blueberry orange. Both are great choices!
• Sour cream: For best results, use full-fat or low-fat sour cream. Do not use the fat-free versions as it will yield a drier cake.
• Fresh blueberries: See "How to Substitute Frozen Blueberries For Fresh Blueberries in Recipes" above for instructions when using frozen blueberries instead of fresh.
• Light brown sugar: Dark brown sugar may be substituted. The streusel will have a richer, more molasses-like flavor.

Special Equipment

• Stand mixer or electric hand mixer: If you don't have an electric mixer, you can mix this recipe by hand using a sturdy wooden spoon -- it will just take a little more arm power as the batter is fairly thick!
• 9X13 inch baking pan
• Non-stick baking spray: I love Baker's Joy or Pam for Baking
• Parchment paper: Parchment paper is used to line the baking pan and to make the process of lifting the baked blueberry crumb cake out of the pan. Aluminum foil is a good alternative.
• Microplane or citrus zester

Step by Step Photos and Instructions

Prepare The Cake Batter

1. Preheat your oven to 350℉/180℃ and place a rack in the center position. Spray a 9X13 inch baking pan with nonstick baking spray and line it with aluminum foil or parchment paper so that there is a slight overhang. This helps to lift the cake from the pan after baking. Spray the parchment or foil again with nonstick spray.
2. In a large bowl, whisk the dry ingredients: flour, baking powder, baking soda, and salt.

3. In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream the butter and sugar at medium speed until well blended, about 2 minutes.

4.  Beat in the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl with a rubber spatula as necessary. 

5. Mix in the orange zest, vanilla, and sour cream.

6. On low speed, gradually add the flour mixture, mixing just until combined (overmixing will result in a tougher cake texture as opposed to a tender blueberry crumb cake.)

7. Spoon batter into your prepared cake pan and spread it in an even layer. Sprinkle the blueberries evenly over top of the batter.

Prepare the Streusel Topping and Bake Your Blueberry Crumb Cake

1. In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Stir in the melted butter until you get a mixture with several large crumbs
2. Sprinkle the crumb topping mixture evenly over the blueberries, pressing lightly to adhere. Bake the cake 40-50 minutes, until the top is puffed and golden brown and a thin knife inserted into the center of the cake emerges clean.
3. Cool the cake for 15 minutes in the pan and then carefully lift it out of the pan using the foil or parchment overhang. Continue to cool the cake on a wire rack.

Glaze Your Cake!

1. In a medium bowl, whisk confectioners sugar and enough of the orange juice to yield a thick but pourable glaze. Drizzle the glaze evenly over top of the cake and allow it to set for 10 minutes. Cut the crumb cake into squares and serve.

Blueberry Crumb Cake Variations

• Baking pan variations: Instead of a 9X13 pan, use a springform pan or a large round cake pan. Keep in mind that that baking time will vary based on the depth of your batter.
• Flavoring variations: Use lemon zest and juice in place of the orange. Or, flavor the batter and glaze with a bit of pure almond extract.
• Streusel variations: Add ¾ cup nuts, such as sliced almonds or chopped pecans. Add ½ teaspoon ground ginger and ¼ teaspoon ground nutmeg along with the ground cinnamon.
• Berry variations: Replace two cups of the blueberries with a variety of other berries, such as blackberries and raspberries, for a mixed berry crumb cake.

Make Ahead and Storage Tips

Making your Crumb Cake in Advance

Here are some tips to ensure your crumb cake stays fresh and delicious if you make it in advance.

• Room temperature: Crumb cakes can be stored at room temperature for 1-2 days, tightly wrapped or covered to prevent drying out.
• Refrigeration: Crumb cake should stay fresh for 4-5 days in the refrigerator. Place it in an airtight container or wrap it tightly in plastic wrap before your refrigerate it.
• Freezing: Good news! Crumb cake freezes well. Wrap individual slices or the entire cake tightly in plastic wrap and then again in foil. The cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator or at room temperature before serving.
• Reheating: Warm slices of crumb cake in a microwave for a 10-15 seconds or in a preheated oven at 275F until warmed through.

Storage Tips

• Store your crumb cake at room temperature in an airtight container or wrapped tightly in plastic wrap to prevent it from drying out. If freezing, you can also use an appropriately sized zip top or freezer bag, tightly sealed.

Looking for some more delicious recipes using fresh summer fruit? Here are some of my favorites!

• Peach Cobbler Pound Cake
• Rustic Blueberry Galette
• Cast Iron Skillet Peach Cobbler
• White Chocolate Raspberry Scones

Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!