Crumbly Blueberry Breakfast Cake

Bursting with juicy blueberries, this Crumbly Blueberry Breakfast Cake is soft and fluffy with a thick, buttery cinnamon crumble topping that’s absolutely irresistible. It tastes like a blueberry muffin and classic coffee cake came together in one cozy, bakery-style treat. Also try this Blueberry Butter Cake Recipe.

Growing up on the East Coast, coffee cake with an extra-thick crumb topping was always my favorite. Pair that with my love for blueberry muffins, and this recipe was bound to happen. This blueberry crumb cake truly is the best of both worlds — perfect for slow weekend mornings or busy weekdays when you want something special but easy.

Why You’ll Love This Crumbly Blueberry Crumb Cake

• Thick, bakery-style crumble topping
• Soft, tender cake loaded with blueberries
• Easy recipe using mostly pantry staples
• Perfect for brunch, breakfast, or snacking
• Customizable with different berries

Easy, Pantry-Friendly Recipe

Made mostly with ingredients you already have on hand, this breakfast cake comes together easily and bakes up beautifully. It’s great for a Sunday brunch spread, holiday mornings, or sliced and wrapped for grab-and-go breakfasts during the week.

Ingredients in Crumbly Blueberry Crumb Cake

Cake

• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1½ cups all-purpose flour
  • To make it gluten-free, use Bob’s Red Mill 1:1
• 1 tsp baking powder
• ¼ cup milk (buttermilk also works well)
• 1 tsp vanilla extract
• 1½ cups fresh blueberries
  • Frozen work too — toss with flour first
• 2 large eggs

Crumble Topping

• 1½ cups all-purpose flour
• ⅔ cup brown sugar
• 1½ tsp cinnamon
• ¼ tsp salt
• ½ cup unsalted butter, melted

How to Make Crumbly Blueberry Breakfast Cake

Make the Cake

1. Preheat oven to 350°F and line a 9-inch cake pan with parchment paper.
2. In a medium bowl, whisk together flour and baking powder.
3. In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
4. Add eggs one at a time, mixing well after each addition.
5. Alternate adding the milk and flour mixture in two additions each, ending with flour.
6. Mix for 3–4 minutes until smooth and well combined — this helps create a tender crumb.
7. Fold in vanilla.
8. Spread batter evenly into prepared pan. The batter will be thick; use a spatula to smooth it out.
9. Toss blueberries with a few spoonfuls of flour and sprinkle evenly over the batter.

Make the Crumble Topping

1. In a small bowl, combine flour, brown sugar, cinnamon, salt, and melted butter.
2. Mix with a spatula, then use your hands to form large, chunky crumbles.
3. Sprinkle the crumble evenly over the entire cake, including the edges.

Bake

Bake for 40–45 minutes, or until a knife inserted in the center comes out clean and the crumble is golden brown.

Optional: Whisk 1 cup powdered sugar with 1 tablespoon milk and drizzle over the cooled cake.

Pro Tips for the Best Blueberry Crumb Cake

• Toss berries in flour to prevent sinking
• Use large crumble pieces for bakery-style texture
• Don’t skimp on the topping — that’s the star
• Let cake cool slightly before slicing for clean cuts

Variations & Swaps for Crumbly Blueberry Crumb Cake

• Mixed berries: Swap in raspberries, blackberries, or strawberries
• Extra spice: Add nutmeg to the crumble
• No glaze: Skip it — the cake is sweet enough on its own
• Dairy-free: Use plant-based butter and milk

Storage

Store covered at room temperature for 2–3 days, or refrigerate for up to 5 days.
This cake also freezes well for up to 2 months — thaw overnight before serving.

Crumbly Blueberry Breakfast Cake

Bursting with blueberries, light and fluffy, with a thick, buttery cinnamon crumble topping

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course Breakfast

Servings 8

Ingredients

  

1x2x3x

• ½ cup butter
• 1 cup sugar
• 1-½ cups all purpose flour plus one tsp
• 1 tsp baking powder
• ¼ cup milk
• 1 tsp vanilla
• 1-½ fresh blueberries
• 2 eggs
• CRUMBLE
• 1 ½ cups all purpose flour
• ⅔ cup brown sugar
• 1½ tsp cinnamon
• ¼ tsp salt
• 1 stick melted unsalted butter

Instructions

 

• In a separate bowl, whisk together flour and baking powder
• In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy (2-3 minutes)
• Add eggs one at a time – make sure the mixture is combined really well
• Stir in the flour and milk, alternating between each – two additions of each, ending with flour
• Mix for 3-4 minutes until well combined – the longer you mix this, the better!
• Fold in vanilla
• Pour the batter into a parchment paper lined 9″inch cake pan.
• Add blueberries on top of the batter – put them in a bowl with a few spoonfuls of flour to coat them. It helps them to not sink to the bottom.
• MAKE THE CRUMBLE TOPPING
• In a separate bowl, combin flour, brown sugar, cinnamon, salt and melted butter. Use a spatula to mix the crumb together. Then use your hands to form large clumps of crumbles.
• Sprinkle crumble over entire top of cake. Make sure it’s evenly distributed around edges and middle.
• Bake at 350 for 40-45 minutes or until a knife comes clean out of the middle of the cake

Keyword crumbly blueberry breakfast cake, blueberry crumb cake, blueberry coffee cake, blueberry breakfast cake, cinnamon crumble cake, blueberry muffin coffee cake, bakery style crumb cake

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