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Bakerita

Blueberry Crumb Cake

★★★★★ from 8 reviews

(Last updated January 7, 2021)Berries· Breakfast· Cakes· Desserts· Fruit· Recipe Index

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This Blueberry Crumb Cake has a thick layer of pecan crumble atop a flavorful cake that is bursting with fresh blueberries! This cake is perfect dusted with powdered sugar or served with a bit of whipped cream.

This Blueberry Crumb Cake has a thick layer of pecan crumble atop a flavorful cake that is bursting with fresh blueberries! This cake is perfect dusted with powdered sugar or served with a bit of whipped cream.This blueberry crumb cake was inspired by a candle. An amazingly delicious smelling, super cheap candle from Walmart. It’s one of the candles from their basic line, and I think the three wick was something like $4. The scent is called Blueberry Pancakes, but it always reminds me a freshly baked blueberry muffin.

If you’ve made blueberry muffins at home, you know the scent. The one that hits your nose right when you open the oven door to pull them out, or when you tear into one when it’s still warm. It’s the scent of bursted blueberries and a sweet, sugary crumb. The candle smells pretty spot on, if not a little bit artificial.

This Blueberry Crumb Cake has a thick layer of pecan crumble atop a flavorful cake that is bursting with fresh blueberries! This cake is perfect dusted with powdered sugar or served with a bit of whipped cream.I first got it in the middle of last year, and I sort of hoarded it, burning it a little bit at a time. I was nervous it was going to run out. When it finally did…I just went back to the store and dug through the shelves to find another one. For some reason though, it got put into the back of a drawer and I haven’t looked at it since, like I was saving it for a special occasion or something.

I pulled it out last week and placed it on my desk. It’s on of those candles you can smell even when it’s just near you and it’s been making me dream of all things blueberry. It needed to be something warm, cinnamon-y, and bursting with blueberries. T-Sugars US recently sent me some of their gourmet Belgian sugars to try, and their cassonade sugar sounded like it would be the perfect ingredient to pair with blueberries and cinnamon in a swoon-worthy baked good.

This Blueberry Crumb Cake has a thick layer of pecan crumble atop a flavorful cake that is bursting with fresh blueberries! This cake is perfect dusted with powdered sugar or served with a bit of whipped cream.Cassonade sugar, if you’ve never heard of it, is similar to brown sugar but it’s some how deeper, richer, and more caramel-like. When I tasted it, I described it to my roommate as tasting like caramel sauce but before you add the butter and cream – it tastes like that browned, caramelized sugar but in crystallized form. I’m sort of in love (pssst…those of you in the US can find T-Sugars products at Rouses, Albertsons, Heb, Fred Meyer and Bi-Mart).

I used cassonade sugar in both the cake and the crumb to give each a bit of that caramel flavor. Paired with the loads of cinnamon, the fresh blueberries, and toasty pecans, this becomes some serious comfort food that makes your house smell like a version of my candle that’s 10x better.

This Blueberry Crumb Cake has a thick layer of pecan crumble atop a flavorful cake that is bursting with fresh blueberries! This cake is perfect dusted with powdered sugar or served with a bit of whipped cream.I don’t mess around with crumble. It’s my favorite part and I can often be caught picking it off the top of crumb cakes whenever I made them. As such, this cake has a really darn thick crumb layer – we’re talking at least an inch of crumb on there. The pecans add a delicious toasty bite to the crumb topping that I go nuts for. As for the cake part? It’s super moist thanks to the Greek yogurt and those blueberries, and the spices make it feel so warm and comforting.

This cake has tons of texture and flavor all by itself, and it doesn’t need a glaze or anything to gussy it up. I opted for a simple dusting of powdered sugar – I used T-Sugars Icing Mill which I am so excited by. I’m one of those people who gets powdered sugar all over everything anytime I pull it out, so having the convenience of it being in a mess-free container, where I can twist out how much I want? Yes, please!

This Blueberry Crumb Cake has a thick layer of pecan crumble atop a flavorful cake that is bursting with fresh blueberries! This cake is perfect dusted with powdered sugar or served with a bit of whipped cream.This crumb cake works any time of year, with fresh or frozen berries, but be sure not to under-bake if using frozen – they can add some extra moisture. Happy baking! :)

This Blueberry Crumb Cake has a thick layer of pecan crumble atop a flavorful cake that is bursting with fresh blueberries! This cake is perfect dusted with powdered sugar or served with a bit of whipped cream.

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This Blueberry Crumb Cake has a thick layer of pecan crumble atop a rich and juicy blueberry cake that is bursting with fresh blueberries! This cake is perfect served simply dusted with powdered sugar or a bit of whipped cream.

Blueberry Crumb Cake


★★★★★

5 from 8 reviews

  • Author: Rachel Conners
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 10 slices 1x
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Ingredients

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  • 1½ cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter (softened)
  • ¾ cup T-Sugars Cassonade Sugar (you can also use brown sugar or coconut sugar)
  • ¼ cup granulated sugar
  • 2 eggs (room temperature)
  • ¾ cup Greek yogurt
  • 1½ cups fresh or frozen blueberries

For the crumb topping

  • ⅓ cup granulated sugar
  • ⅓ cup T-Sugars Cassonade Sugar (you can also use brown sugar or coconut sugar)
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon table salt
  • 8 tablespoons unsalted butter (1 stick, melted and still warm)
  • 1¾ cups all-purpose flour
  • ½ cup pecans (chopped)

Instructions

  1. Preheat an oven to 350°F. Butter and flour a 9-inch springform pan or a 9-inch cake pan with 3-inch sides.
  2. Prepare the crumb topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir until mixture resembles thick, cohesive dough. Set aside to cool to room temperature, 10 to 15 minutes.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. In the bowl of an electric mixer fitted with the flat beater, beat together the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the Greek yogurt and mix. Stir in the flour mixture until just combined. Fold in the blueberries. The batter will be quite thick.
  4. Spread batter in the prepared pan. Top with the crumb topping. Bake until a toothpick inserted into the center of the cake comes out clean, about 60-70 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.

Notes

You may substitute light brown sugar for cassonade sugar.

  • Category: Breakfast

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This Blueberry Crumb Cake has a thick layer of pecan crumble atop a flavorful cake that is bursting with fresh blueberries! This cake is perfect dusted with powdered sugar or served with a bit of whipped cream.

This post is sponsored by T-Sugars US. As always, all opinions are my own! Thank you for supporting the brands that support Bakerita.

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  1. Gayle @ Pumpkin 'N Spice says

    January 25, 2016 at 4:26 am

    You make the pretties crumb cakes, Rachel! I can almost taste this deliciousness! And I’m kinda craving this for breakfast right now. Love!

    Reply
  2. Rachel @the dessert chronicles says

    January 25, 2016 at 5:11 am

    This cake looks so perfect for a weekend brunch or just an amazing breakfast all week long! Beautiful photos, as always!

    Reply
  3. Cheyanne @ No Spoon Necessary says

    January 25, 2016 at 7:12 am

    Genius that this amazing crumb cake was inspired by a candle! As much as I love candles that smell good, I’d rather smell THIS baking in my house! I loooove me some crumb cake and this one looks amazing, Rachel! Blueberry everything makes me swoon, but this takes the cake (<– pun intended). LOVE LOVE LOVE that pecan crumble topping! OMG, I want to eat this entire thing right now! Pinned! Cheers, doll!

    ★★★★★

    Reply
  4. Jen | Baked by an Introvert says

    January 25, 2016 at 7:27 am

    This is one gorgeous crumb cake!! I could go for a massive slice with my coffee this morning!

    Reply
  5. Jessica @ A Kitchen Addiction says

    January 25, 2016 at 8:27 am

    I wish I had a big slice of this cake to go with my coffee right now!

    Reply
  6. Melanie @ Melanie Cooks says

    January 25, 2016 at 9:43 am

    Nothing beats the smell of homemade cake baking in the oven! That’s the real thing, no candle will even come close :) These crumbs look like they melt in your mouth! I love blueberry crumb cake!

    ★★★★★

    Reply
  7. Amanda says

    January 25, 2016 at 11:35 am

    I know exactly what you mean by that smell! Mmm, I’m definitely craving this now. My love for crumble topping is never-ending, and this looks so amazing! Yum.

    Reply
  8. marcie says

    January 25, 2016 at 12:04 pm

    How have I not heard of cassonade sugar? It sounds incredible! This cake is beautiful Rachel, and I’m all about blueberries lately!

    Reply
  9. Lisa @ Chocolate Meets Strawberry says

    January 25, 2016 at 12:55 pm

    I bet this would smell just amazing! Not to mention the taste… :D Blueberries were always destined to end up in a crumb cake! Best combination ever!

    Reply
  10. Ashley says

    January 25, 2016 at 1:06 pm

    Crumb cake is just the best. Period! haha One of my very favorites. This sounds wonderful with the blueberry!

    Reply
  11. [email protected] says

    January 25, 2016 at 1:59 pm

    This looks delicious and love the crumb!!

    ★★★★★

    Reply
  12. Medha (Whisk and Shout) says

    January 25, 2016 at 2:09 pm

    Crumb cake is the best! I’m sipping on coffee now and I’d love a slice of this along with it :) Pinning!

    Reply
  13. [email protected] says

    January 26, 2016 at 2:24 am

    It was the texture that first caught my eye but your description…”It’s the scent of bursted blueberries and a sweet, sugary crumb.” that really drove it home! I need this cake with a steaming cup of coffee in my life. Right now.

    ★★★★★

    Reply
  14. pat says

    January 26, 2016 at 2:24 am

    Is the amount of flour for the cake part correct?

    Reply
    • Rachel says

      January 26, 2016 at 2:44 pm

      No I just fixed it. It should be 1 1/2 cups – I missed copying that first 1 :) thanks for pointing it out, Pat!

      Reply
  15. Allie says

    January 26, 2016 at 7:12 am

    These photos are so good. Definitely inspiring – thank you for sharing!

    Reply
    • Rachel says

      January 26, 2016 at 2:43 pm

      Thanks so much, Allie!! :)

      Reply
  16. Annie says

    January 26, 2016 at 9:10 am

    You amaze me with all of your beautiful cakes! This is just perfect! I love blueberries!

    Reply
  17. Gita says

    January 26, 2016 at 10:46 am

    Is there a typo in the amount of flour in the cake? Should it be 1 1/2?

    Reply
    • Rachel says

      January 26, 2016 at 2:41 pm

      YES thank you for catching that Gita! Looks like I missed copying that first 1 :)

      Reply
  18. Erika @ Love&Custard says

    January 26, 2016 at 11:12 am

    Two words for you Rachel – Yes. Please. I love love love everything about this cake from the blueberries to the caramely sugar to the pecans to the crumbs! Makes my stomach do somersaults in anticipation! I can’t say I’ve ever been inspired by a candle but I’m so glad you were!!

    Reply
  19. Danielle says

    January 26, 2016 at 5:54 pm

    I love candles like that, but they literally make me crave whatever it smells like! Haha. This crumb cake is so gorgeous too, Rachel! I’ve never baked with cassonade sugar, but I’m definitely going to look for it now. It sounds delicious!

    Reply
  20. Natalie @ Tastes Lovely says

    January 26, 2016 at 10:39 pm

    Well now I want that candle AND this crumb cake! I love blueberry baked goods. You’re right, it is the best smell when baking. Mmmm, yum!

    Reply
  21. Sarah @Whole and Heavenly Oven says

    January 27, 2016 at 4:40 am

    Oh man, I LOVE scented candles so much! My mom and I recently picked out some gingerbread cream and pumpkin caramel ones that are nothing short of amazing. ;)I need to be on the lookout for that blueberry one! And in the meantime, I just want to attack this cake and all that gorgeous CRUMB! It is so gorgeous, Rachel!

    Reply
  22. Kelly says

    January 28, 2016 at 3:41 am

    This cake is just glorious!! I can’t get over that beautiful thick crumb coating on this cake – totally my favorite part :) I wish I had a big slice of this for breakfast!

    Reply
  23. Lili says

    February 25, 2016 at 6:09 am

    This cake looks absolutely amazing! I can almost smell it, I would love to have a slice now with my cup of tea! Beautiful photos as well!

    Reply
  24. Laura (Tutti Dolci) says

    February 25, 2016 at 3:32 pm

    Gorgeous cake! That crumb topping is everything!

    Reply
  25. Jill says

    November 24, 2016 at 3:53 pm

    Am I losing it? Direction #3 says to add allspice, but I don’t see an allspice measurement listed in the ingredients. This look heavenly and I can’t wait to make it!

    Reply
    • Rachel says

      November 25, 2016 at 7:47 am

      You’re not losing it! I must have forgotten to take it out of the instructions – the ingredients listed are correct. Hope you love it, Jill!

      Reply
  26. brenda guan says

    March 22, 2021 at 7:37 pm

    can I use non-fat greek yogurt?

    Reply
    • Bakerita | Rachel Conners says

      March 23, 2021 at 12:01 pm

      That should be fine, Brenda!

      Reply
Welcome to Bakerita! I’m Rachel, a gluten-free and vegan baker and recipe developer with a passion for creating easy recipes that will make your mouth water! I hope you find a recipe you love.
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