Blueberry Crumb Cake


It doesn’t feel like winter yet. Sure, it snowed (once) and got pretty cold about a week ago, but now it feels like we are stuck in-between some season, like fall-ish winter, or spring-ish yuck. It is gray and damp outside, and gets dark early. But on Thursday, there were loads of delicious plump blueberries at the grocery store begging for me to make them into this. Blueberry Crumb Cake. So I pretended it was spring.

My good friend/neighbor Bethany (who is expecting her second wee child in only 8 weeks!) shared this recipe with me last year, so it was fitting that I make it for her for our Friday morning visit. The recipe is full-proof. It is simple yet delicious every time. Moist, fluffy cake incorporated with plump fresh blueberries that pop in your mouth. The streusel is the perfect blend of chewy and crunchy. Also, this recipe makes quite a large coffee cake, so it is perfect for guests. If you are having a gloomy day, I assure you this should make it just a wee bit better! Enjoy!


Blueberry Coffee Cake


  • 5 Tbsp butter
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup whole milk
  • 2 cups fresh blueberries


  • 3/4 stick butter
  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 cup flour

1. Preheat oven to 350.

2. Combine flour, baking powder, and salt. Stir.

3. Cream 5 Tbsp. butter with sugar until smooth. Add egg and mix well. Add vanilla & mix. Add flour and milk, alternating until thoroughly incorporated. Do not over mix! Stir in blueberries gently.

4. Grease 9 x 13-inch baking pan. Pour in batter.

5. Combine topping ingredients using a pastry cutter or fork until crumbly. Sprinkle on top.

6. Bake 40-45 minutes until golden brown. Sprinkle with sugar if you please.


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