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Blueberry Crumb Cake

  • Author: Meagan


This is another wonderful little number that Mom has made for years, borrowed from an old ‘Tried ‘n’ True’ book, and originally called, Fay’s Blueberry Cake.  This freezes really well and works with fresh or frozen berries – enjoy!



Blueberry Crumb Cake

1/4 c. butter, softened AND 3/4 c. sugar AND 1 egg

1/2 c. milk

2 c. flour

Blueberry Crumb Cake

1/2 t. salt

2 t. baking powder

2 c. fresh blueberries

Crumb Topping

1/4 c. butter, softened AND 1/2 t. cinnamon

1/3 c. EACH flour AND brown sugar (regular sugar is used in the original)


Preheat the oven to 375 and butter a 9 x 9 inch cake pan.  In a small bowl, combine the 4 ‘crumb’ ingredients using a fork or spatula until they are worked together and crumbly and set aside.  In a medium bowl, combine the butter, sugar and egg – I used a wooden spoon, another time I used my electric hand mixer to speed things up – and then stir in the milk.  Add in the flour, salt and baking powder, stir until there’s no trace of flour and then fold in the blueberries.

Scrape the batter into your prepared pan and smooth it out – it’s thick! – then evenly sprinkle on the crumb topping and bake for 35 to 40 minutes until a toothpick comes out of the center clean.  The topping hardens up a bit so it’s tough to check doneness by touch.  Warm is best, whipped cream is suggested, and judging from our raspberry bushes, I’ll be trying a raspberry version soon!

  • Category: Cakes, Blueberry, 9x9


From Meagan's Kitchen

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