Blueberry Crumb Cake

Allison, Director of Member Services, says this is the best crumb cake recipe she's found. Try substituting blueberries for whatever berries are in season.

Blueberry Crumb Cake

Prep Time

30 minutes

Cook Time

40 minutes


8 Servings


2 cups flour, all-purpose (minus 1 Tbsp, an additional 5 Tbsp needed for topping)
1 1⁄4 cups sugar (granulated)
4 tablespoons butter, unsalted (softened, plus 4 Tbsp for topping)
1 teaspoon cinnamon, ground
1⁄2 teaspoon salt (plus a pinch for the topping)
2 teaspoons baking powder
  lemon zest (of one lemon)
1 egg
1 teaspoon vanilla extract
1 pint blueberries (fresh, or 12-16 oz frozen)
1⁄2 cup milk, whole (or any kind of milk)
1⁄2 cup walnuts (chopped medium fine)
  sugar, powdered (for dusting)


Preheat your oven to 375 degrees.  Grease a 9 inch round baking pan (2 inch sides) or a bundt pan and dust with flour.  Line with parchment paper.  Make the topping by mixing together 5 Tbsp flour, 1/2 cup sugar, cinnamon, and a pinch of salt. Cut in 4 Tbsp of unsalted butter until the mixture looks like coarse crumbs.  Mix up the cake by whisking together 2 cups minus 1 Tbsp flour, baking powder, and 1/2 tsp salt.   In a separate, large bowl, beat together 4 Tbsp softened unsalted butter, 3/4 cup sugar, and lemon zest until light and fluffy.  Add egg and vanilla and mix until combined.  Add 1/3 of the dry mixture until combined and then add 1/2 cup of the milk and then repeat with remaining milk and dry mixture.  Fold in blueberries.  Transfer batter to pan and smooth until flat. Sprinkle walnuts on top, and then add topping mixture evenly over everything. Bake for 40 minutes or until a toothpick comes out clean. Cool the cake in the pan for 20 minutes, then turn out on a cooling rack. Dust with confectioners' sugar.