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.
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.
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.
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 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! :)
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PrintBlueberry Crumb Cake
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 10 slices 1x
Ingredients
- 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
- Preheat an oven to 350°F. Butter and flour a 9-inch springform pan or a 9-inch cake pan with 3-inch sides.
- 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.
- 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.
- 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
This post is sponsored by T-Sugars US. As always, all opinions are my own! Thank you for supporting the brands that support Bakerita.
Comments
Gayle @ Pumpkin 'N Spice says
You make the pretties crumb cakes, Rachel! I can almost taste this deliciousness! And I’m kinda craving this for breakfast right now. Love!
Rachel @the dessert chronicles says
This cake looks so perfect for a weekend brunch or just an amazing breakfast all week long! Beautiful photos, as always!
Cheyanne @ No Spoon Necessary says
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!
★★★★★
Jen | Baked by an Introvert says
This is one gorgeous crumb cake!! I could go for a massive slice with my coffee this morning!
Jessica @ A Kitchen Addiction says
I wish I had a big slice of this cake to go with my coffee right now!
Melanie @ Melanie Cooks says
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!
★★★★★
Amanda says
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.
marcie says
How have I not heard of cassonade sugar? It sounds incredible! This cake is beautiful Rachel, and I’m all about blueberries lately!
Lisa @ Chocolate Meets Strawberry says
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!
Ashley says
Crumb cake is just the best. Period! haha One of my very favorites. This sounds wonderful with the blueberry!
[email protected] says
This looks delicious and love the crumb!!
★★★★★
Medha (Whisk and Shout) says
Crumb cake is the best! I’m sipping on coffee now and I’d love a slice of this along with it :) Pinning!
[email protected] says
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.
★★★★★
pat says
Is the amount of flour for the cake part correct?
Rachel says
No I just fixed it. It should be 1 1/2 cups – I missed copying that first 1 :) thanks for pointing it out, Pat!
Allie says
These photos are so good. Definitely inspiring – thank you for sharing!
Rachel says
Thanks so much, Allie!! :)
Annie says
You amaze me with all of your beautiful cakes! This is just perfect! I love blueberries!
Gita says
Is there a typo in the amount of flour in the cake? Should it be 1 1/2?
Rachel says
YES thank you for catching that Gita! Looks like I missed copying that first 1 :)
Erika @ Love&Custard says
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!!
Danielle says
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!
Natalie @ Tastes Lovely says
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!
Sarah @Whole and Heavenly Oven says
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!
Kelly says
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!
Lili says
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!
Laura (Tutti Dolci) says
Gorgeous cake! That crumb topping is everything!
Jill says
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!
Rachel says
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!
brenda guan says
can I use non-fat greek yogurt?
Bakerita | Rachel Conners says
That should be fine, Brenda!