Blueberry Crumb Cake

This is breakfast cake at its finest. A soft, fluffy texture with bursts of blueberries and just a bit of lemon to bring out the flavors. And you can’t forget about the most important part, the crunchy sweet streusel topping.

Blueberry Crumb Cake

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M


Streusel Topping
  • 1 cup AP Flour
  • 1/2 cup Brown Sugar
  • 4 TB Granulated Sugar
  • 1/2 cup Unsalted Butter, melted
Blueberry Batter
  • 1 cup Granulated Sugar
  • 2 Eggs
  • 1/2 cup Unsalted Butter, softened
  • 1 tsp Vanilla Extract
  • 2 Lemons, juiced and zested
  • 2 cups AP Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1/2 cup Whole Milk
  • 2 cups Fresh Blueberries


    1. Preheat oven to 350F.
    2. Line a 8x8 square inch baking dish with parchment paper and baking spray.
    3. Combine all streusel ingredients in a bowl and mix until a crumbled texture forms and set aside.
    4. Using a handheld or stand mixer, cream butter and sugar until light and fluffy, scraping down the sides.
    5. Add eggs one at a time, then vanilla and lemon zest.
    6. Add in salt, baking powder and then slowly incorporate flour while alternating with the milk.
    7. Fold in lemon juice and blueberries.
    8. Spread into prepared baking dish and cover with streusel topping.
    9. Lightly press the streusel topping into the batter.
    10. Bake for about 50-60 minutes or until a knife comes out clean in the center.
    11. Allow to cool in the pan for about 10 minutes, then transfer cake to a wire cooling rack.


    This batter can be baked in muffin pans, loaf pans, or any other size baking dish. Baking times may vary.

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    Meet Kelly

    Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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