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Try this moist blueberry crumb cake with brown sugar topping if you love bakery-style treats at home. It’s similar to a classic blueberry coffee crumb cake and belongs on every list of delicious blueberry cake recipes. If you enjoy old-fashioned desserts like blueberry buckle, this makes a beautiful Mothers Day cake for brunch or dessert.

Moist Blueberry Crumb Cake with Brown Sugar Topping

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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method

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

Method
 

  1.  Preheat your oven to 350° F.
  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.)
  3. Cover a large sheet pan with parchment paper or foil for the crumble and set aside.
Crumb Topping
  1. 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.
  2. Whisk in ½ cup melted, unsalted butter, then add 1 cup all-purpose flour and stir just until moist.
  3. Spread the mixture onto the lined baking sheet to dry and get crumbly.
Cake
  1. 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.
  2. 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.
  3. 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.
  4. Turn the mixer to low, and slowly incorporate the dry ingredients until just combined and then pour the batter into the prepared baking pan.
  5. 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.
  6. Sprinkle on the crumb topping and gently press it into the batter.
  7. 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).
  8. Let the cake cool for 10 minutes before lifting it out of the pan and moving it to a cooling rack to cool completely.