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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

Course Breakfast
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 slices
Author Rachel Conners


  • cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 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
  • cups fresh or frozen blueberries

For the crumb topping

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


  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.

Recipe Notes

You may substitute light brown sugar for cassonade sugar.