Feb 7 08
by cara
at 9:45 PM
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Blueberry Crumb Cake

This week I bought blueberries on sale.  The Picky Apple likes blueberry muffins (which surprises me a little), so I thought I’d make muffins for him to take to work.  Unless I bake him something tasty (like Banana Crunch Muffins) for breakfast, he typically skips it.  I’ve tried a few different blueberry muffin recipes from various cookbooks I own, but still haven’t settled upon a go-to recipe.  While searching for a new recipe to try, I ran across this recipe for Blueberry Crumb Cake.  I had all of the ingredients (or an easy substitution) on hand.  This crumb cake turned out perfectly, and The Picky Apple gave it two thumbs up.  Allspice gives the cake a slightly more complex flavor than basic cinnamon, and the cake is not overly sweet.  I think this could easily be converted to muffins, which I may try next time I make this.


 Blueberry Crumb Cake

from Everyday Food

Serves 9


For the streusel topping:

  • 1 cup all-purpose flour, (spooned and leveled)
  • 1/2 cup packed light-brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter

For the cake:

  • 4 tablespoons unsalted butter, softened, plus more for pan
  • 1 1/2 cups all-purpose flour, plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon allspice  (See Picky Apple Note, below)
  • 3/4 cup sugar
  • 1 large egg
  • 2/3 cup buttermilk  (See Picky Apple Note, below)
  • 1 1/2 cups blueberries
  • Confectioners’ sugar, for dusting


  1. Preheat oven to 350 degrees. Make streusel topping: Butter and flour a 9-inch square baking pan. Make the topping: In a medium bowl, stir together flour, brown sugar, and salt. Cut in the butter using your hands or a pastry blender until large, moist crumbs form. Chill.
  2. Butter and flour a 9-inch square baking pan. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and allspice. In a large bowl, beat the butter and sugar with an electric mixer until fluffy. Add egg; beat well. Add flour mixture and buttermilk alternately until just combined. (Batter will be very stiff.) In a large bowl, toss the blueberries with 1 teaspoon flour. Fold blueberries into the batter; spoon into prepared pan.
  3. Sprinkle cake with streusel topping. Bake until golden brown and a tester comes out clean, 45 to 50 minutes. Let cool completely. Dust with confectioners’ sugar before cutting into squares.

Picky Apple Notes:

  • Allspice is actually its very own berry, not a combination of others spices.  However, if you find yourself without allspice on hand as I did, simply use equal parts ground cinnamon, ground nutmeg, ground clove, and black pepper.
  • I also used a simple substitution for buttermilk: Add 1 tablespoon of vinegar to 1 cup of milk, and let sit for 10 minutes.  I used this substitution for my Red Velvet Cupcakes as well.
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  1. mmmm allspice and blueberries. That makes me happy just thinking about it! =) This looks very good – and very blueberry-comforting.

  2. I saw your blog mentioned on Taste and Tell. You’ve got a great blog! I Look forward to trying some of your recipes! This crumb cake looks fabulous!


  3. Jae permalink

    I was lucky enough to get a piece of this crumb cake before it was devoured by the Picky Apple’s office mates. It was pretty awesome. It was a combination of perfectly moist cake and just right crumble (sweet but not too sweet for me). I could probably eat more ;).

  4. Bet it would make fantastic muffins, too.

Trackbacks & Pingbacks

  1. The Picky Apple » Allspice Crumb Muffins
  2. The Picky Apple » 2008 in Review
  3. Homemade Butter | The Picky Apple

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