Blueberry Crumb Cake

Blueberry Crumb Cake

[Photograph: Ben Fink]

Sometimes, you just want something simple and comforting. And sweet. Blueberry crumb cake is a classic crowd-pleaser, and this version from The Seasonal Baker: Easy Recipes From My Home Kitchen To Make Year-Round is easy enough to whip up on the weekend. Use those extra farmers' market berries for this one.

Reprinted with permission from The Seasonal Baker by John Barricelli. Copyright © 2012. Published by Clarkson Potter. Available wherever books are sold. All rights reserved.

  • Yield:makes 12 3-inch squares
  • Active time: 20 minutes
  • Total time:1 hour 20 minutes


  • For the Crumb Topping
  • 2 1/2 cups all-purpose flour
  • 1 cup firmly packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter
  • For the Cake
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 large egg, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 pint (2 cups) fresh blueberries
  • 1 to 2 tablespoons confectioners' sugar


  1. 1.

    Set the oven rack in the lower third of the oven. Preheat the
    oven to 350°F. Spray a 12¼ by 8¼ by 1¼-inch baking sheet with
    nonstick cooking spray. Coat with flour and tap out the excess.

  2. 2.

    To make the crumb topping: In a large bowl, sift the flour with
    the brown sugar, cinnamon, and salt. Melt the butter in a small
    saucepan; let cool for 2 minutes. Pour the melted butter over the
    flour mixture. Work the mixture with your fingertips to press
    into nice large crumbs; set aside.

  3. 3.

    To make the cake: In a large bowl, stir together 1½ cups of the flour, the baking powder, and salt; set aside.

  4. 4.

    In a medium bowl, whisk together the milk, granulated sugar, oil, egg, and vanilla and add to the flour mixture. Stir until the flour is absorbed. Using a small offset spatula, spread the batter over the prepared pan.

  5. 5.

    In a medium bowl, toss the blueberries with the remaining
    1 tablespoon of flour. Sprinkle evenly over the cake. Scatter the
    crumb topping over the top; it will completely cover the berries.
    Bake, rotating the pan about two-thirds of the way through the
    baking time, until the topping is golden brown, the blueberries
    are bubbling, and a cake tester inserted in the center of the cake
    comes out clean, 45 to 50 minutes. Remove to a cooling rack 
    and allow to cool for 10 minutes, or completely.

  6. 6.

    Sift confectioners’ sugar over the top. Cut into twelve 3-inch squares to serve.