Moist Blueberry Crumb Cake with Brown Sugar Topping

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This moist and sweet blueberry crumb cake with brown sugar topping is one of our favorite spring desserts for a crowd — perfect for Mother’s Day desserts and easy spring baking!

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About This Blueberry Crumb Cake

Need an easy Mother’s Day cake or spring dessert for a crowd?

Try this crave-worthy crumb cake recipe that’s dotted with fresh blueberries and topped with blueberry jam and brown sugar crumb topping!

It’s one of those blueberry recipes you’ll want to make all season long, and it’s great for a crowd, whether served at a spring potluck, baby shower, or Mother’s Day dinner.

If you like blueberry cake, you have to give this homemade, blueberry coffee crumb cake a try!

YOU’LL LOVE THIS RECIPE BECAUSE IT’S:

• Bursting with blueberry flavor. Juicy fresh blueberries and a swirl of blueberry jam bake into every bite, creating a sweet and slightly tart flavor that pairs perfectly with the tender cake.
• Loaded with buttery crumb topping. The thick cinnamon crumb topping bakes up golden and crunchy, giving the cake that classic bakery-style texture everyone loves.
• Perfect for breakfast or dessert. This blueberry crumb cake is just as good with your morning coffee as it is served after dinner with a scoop of vanilla ice cream.
• Simple to make. Even though it looks impressive, this recipe uses straightforward ingredients and easy steps that make it approachable for any home baker.
• Great for sharing. Baked in an 8×8 pan and cut into squares, it’s perfect for brunch, potlucks, or bringing along to gatherings.

Recipe Card

Ingredients

Crumb Topping

• ⅓ cup granulated sugar
• ⅓ cup light brown sugar, packed
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter, melted
• 1 cup all-purpose flour

Cake

• 1 ½ cups all-purpose flour 
• ¾ cup granulated sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 2 large room temperature eggs 
• ½ cup unsalted butter, melted and cooled
• ¼ cup milk 
• ¼ cup sour cream
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• ¼ cup blueberry jam
• 1 ½ cups fresh blueberries 

Step-by-Step Recipe Instructions

Scroll up for the ingredient list.

STEP 1: Preheat your oven to 350° F.

STEP 2: Spray an 8×8 square baking pan with non-stick spray, then line it with parchment paper. (Make sure there’s overhang on the sides so you can lift the cake out when it’s done.)

STEP 3: Cover a large sheet pan with parchment paper and foil for the crumble and set aside.

STEP 4: For the crumb topping, combine ⅓ cup granulated sugar, ⅓ cup light brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt in a medium bowl.

STEP 5: Whisk in ½ cup melted, unsalted butter, then add 1 cup all-purpose flour and stir just until moist.

STEP 6: Spread the mixture onto the lined baking sheet to dry and get crumbly.

STEP 7: While the crumble topping dries, use a medium bowl to whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt, and set aside.

STEP 8: In a large mixing bowl or stand mixer fitted with a paddle attachment, beat 2 large room temperature eggs and ½ cup melted and cooled unsalted butter on medium speed until well combined.

STEP 9: Add ¼ cup milk, ¼ cup sour cream, 2 teaspoons vanilla extract, and 1 teaspoon almond extract, and mix on medium speed until well combined.

STEP 10: Turn the mixer to low, and slowly incorporate the dry ingredients until just combined and then pour the batter into the prepared baking pan.

STEP 11: In a small bowl, stir together ¼ cup blueberry jam and 1 ½ cups fresh blueberries, then evenly spread the mixture over the cake batter.

STEP 12: Sprinkle on the crumb topping and gently press it into the batter.

STEP 13: Bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean. (Check the cake around 30 minutes to make sure the crumb topping isn’t getting too brown. If it is, tent the cake with aluminum foil).

STEP 14: Let the cake cool for 10 minutes before lifting it out of the pan and moving it to a cooling rack to cool completely.

Recipe Tips and Variations

Secrets for Success

1. Don’t skip the parchment paper: Leaving parchment overhang on the sides makes it easy to lift the entire cake out of the pan for clean slicing.
2. Use room temperature eggs: Room temperature eggs mix more easily into the batter and help create a smoother, more evenly blended cake. When eggs are cold, they don’t incorporate as well with the butter and other ingredients, which can affect the cake’s texture.

For best results, let the eggs sit at room temperature for about 20–30 minutes before baking. If you forget, place them in a bowl of warm (not hot) water for 5–10 minutes to bring them to room temperature quickly.

How to Store and Freeze

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Variations

• Try different berries: Swap the blueberries for raspberries, blackberries, or chopped strawberries for a fun twist.
• Make it lemony: Add 1–2 teaspoons of lemon zest to the batter for a bright flavor that pairs perfectly with blueberries.
• Add a simple glaze: Drizzle the cooled cake with a quick glaze made from powdered sugar and milk or lemon juice for a bakery-style finish.
• Use Greek yogurt instead of sour cream: Plain Greek yogurt works as an easy substitute and keeps the cake moist.

FAQs

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