Moist, buttery, and loaded with juicy fruit, this Blueberry Crumb Cake is everything you want in a breakfast treat or casual dessert.
A golden, cinnamon-scented crumb topping melts into the sweet, fluffy cake below—each bite bursting with plump blueberries and toasty pecans.
Star Players in This Blueberry Crumb Cake
- Fresh or frozen blueberries – Juicy and tart, they bring vibrant flavor and moisture to every bite.
- All-purpose flour – Forms the soft, tender structure of the cake and crumble topping.
- Brown and granulated sugars – Provide richness and sweetness with caramel undertones in both the cake and the topping.
- Greek yogurt – Adds moisture and a slight tang, creating a soft, rich crumb.
- Butter – The backbone of richness, flavor, and melt-in-your-mouth texture.
- Cinnamon and nutmeg – Infuse cozy warmth and a gentle spice.
- Pecans – Offer a nutty crunch that perfectly contrasts the soft cake and crumbly topping.
How to Make This Blueberry Crumb Cake: A Quick Look
Begin with the luscious crumble topping—sugars, cinnamon, and warm melted butter combine into a thick dough before flour and pecans are folded in.
For the cake, cream butter with sugars until fluffy, then beat in eggs and tangy Greek yogurt. The dry ingredients, mixed with warming spices, are gently incorporated. Blueberries are folded in last.
Spread the thick batter into a prepared pan, generously top with the crumble, and bake until golden and fragrant. Let it cool slightly before slicing into perfection.
Tips & Variations for the Ultimate Crumb Cake
For an extra-crispy topping, refrigerate the crumb mixture for 15–20 minutes before baking. If using frozen blueberries, don’t thaw them—tossing them in a bit of flour before mixing in can help prevent excess moisture in the batter.
Feeling adventurous? Swap the pecans for walnuts or almonds for a different crunch. For a citrusy twist, add lemon zest to the batter to brighten up the flavor.
Want to make it a dessert? A dollop of whipped cream or a scoop of vanilla ice cream turns this breakfast-friendly treat into a show-stopping finale.
Keep It Fresh: How to Store Your Crumb Cake
To store leftovers, cover the cake tightly and keep it at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days—just let it come to room temperature before serving for the best texture.
This cake also freezes beautifully. Wrap slices individually or the entire cake (minus the pan) in plastic wrap, then foil. Freeze for up to 2 months and thaw overnight in the fridge. Reheat gently in the oven to revive that just-baked goodness.
Melt in Your Mouth Blueberry Crumble Cake
Ingredients
For the Cake:
- ¾ cup Greek yogurt
- ¼ teaspoon freshly grated nutmeg
- 2 eggs room temperature
- ½ cup 1 stick unsalted butter, softened
- 1½ teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ¾ cup brown sugar coconut sugar, or Cassonade sugar
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- 1½ cups fresh or frozen blueberries
- 2 teaspoon baking powder
- ½ teaspoon baking soda
For the Crumb Topping:
- 1 teaspoon ground cinnamon
- ⅓ cup granulated sugar
- 1¾ cups all-purpose flour
- ½ cup chopped pecans
- ⅛ teaspoon table salt
- ⅓ cup brown sugar coconut sugar, or Cassonade sugar
- 8 tablespoons unsalted butter melted and still warm
Instructions
- Preheat the oven to 350°F and grease and flour a 9-inch springform pan or a 9-inch cake pan with tall sides.
- To prepare the crumb topping, blend both sugars, cinnamon, and salt with the warm melted butter in a medium bowl. Stir in the flour until a thick, cohesive dough forms. Set aside for 10–15 minutes to cool.
- In a separate large bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt; reserve.
- In the bowl of a stand mixer fitted with the flat beater attachment, cream together the softened butter, brown sugar, and granulated sugar on medium-high speed until the texture becomes light and airy.
- Incorporate the eggs individually, scraping the sides of the bowl after each addition.
- Blend in the Greek yogurt thoroughly.
- Add the dry ingredients and stir just until the batter is unified.
- Gently fold in the blueberries. Expect a thick consistency.
- Evenly spread the batter into the prepared pan, then distribute the crumb topping across the surface.
- Bake for approximately 60–70 minutes, until a toothpick inserted in the center emerges clean.
- Let the cake cool on a wire rack for 15 minutes before removing the springform ring or transferring it from the pan.
