Blueberry Crumb Cake

Just a Sliver: Blueberry Crumb Cake

I was searching for a cake recipe to make in my brand new springform pan (thanks to my future mother-in-law!) when I stumbled upon this amazing looking blueberry crumb cake recipe. I love blueberries and I love streusel topping so I couldn’t resist. Plus it’s a Martha Stewart recipe so it had to be good, right? Yes…yes it was. The cake is soft and light and it is jam-packed with blueberries. I was so happy with how perfectly it turned out from the springform pan – a real beauty! This cake is perfect anytime of day (I definitely had a slice this morning for breakfast) and was quick and simple to put together. Hope you enjoy!

Just a Sliver: Blueberry Crumb Cake

Just a Sliver: Blueberry Crumb Cake

Blueberry Crumb Cake


    Please find the original recipe on Martha Stewart
    Crumb Cake
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ¼ sticks (10 tablespoons) unsalted butter at room temperature
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 ¼ cup sour cream
  • 3 cups blueberries
  • Confectioners’ sugar for dusting
  • Topping:
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup light brown sugar
  • 1 1/2 cup flour
  • 1 ½ sticks (12 tablespoons) unsalted butter, room temperature
  1. Preheat oven to 350°. Butter a 9-inch square baking dish or a 9-inch round springform pan.
  2. In medium bowl, sift flour, baking soda, baking powder, and salt.
  3. In large mixing bowl cream butter and sugar until light and fluffy (4 minutes). Add eggs (one at a time), vanilla, and mix until combined.
  4. Gradually add flour mixture and sour cream and beat until just combined.
  5. Fold in 2 cups of blueberries.
  6. For the topping: In medium bowl combine cinnamon, salt, sugar, and flour. Cut the butter into the bowl and using a pastry blender or two forks, combine until crumbly. Toss remaining cup of blueberries with topping.
  7. Pour batter into prepared pan. Sprinkle topping over batter (don’t be shy!)
  8. Bake for 50-60 minutes or until toothpick is inserted in center and comes out clean.
  9. Allow cake to cool completely before removing from pan. Sprinkle with confectioners’ sugar.
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  1. This looks totally delicious, Kelly. I love the fact that you feature ‘coffee cakes’ rather than just gooey super rich things (yummy though they are) as this is just the kind of cake I like to have on a regular weekend at home. Definitely one to make soon!

    PS: Springform tins are the best! Indispensable for cheesecake and other ‘moist’ cakes. You will have so much fun using it, what a great gift!

    • Thank you, Vanessa! And I can’t wait to try more with my Springform pan!! Thanks for stopping by and for your fedback!!

  2. I’m sorry, but I have to point out the issue with the above recipe… I was following the direction and got to step 6 and read “or the topping: In medium bowl combine cinnamon, salt, sugar, and flour.” FLOUR?!? What flour!?! I immediately looked back, but no flour was mentioned in the ingredients section. I then channeled the Martha Stewart website to see what had happened, and supposedly I should have reserved 1 cup of my flour for the streusel topping! Oh my! So I went ahead and used a cup of flour in the topping, but now I have a cake with an extra cup of flour in it! I’m baking it right now, but am hoping that it’ll just be dense and still edible as a lot of time and ingredients have already gone into this!!!

    • Hi Deanna I do apologize for the confusion, that is a mistake I’ve corrected. However your cake should have been great as the measurements for flour were indeed accurate. Hopefully you found this to be the case!

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