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Blueberry Crumb Cake

Tossing the blueberries with a bit of flour keeps them from sinking during baking. When making streusel, squeeze the mixture into large crumbs so it forms a crisp topping as it bakes instead of melting into the batter.

  • Prep:
  • Total Time:
  • Servings: 9
Blueberry Crumb Cake

Source: Everyday Food, May 2004

Ingredients

For the Streusel Topping

  • 1 cup all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter

For the Cake

  • 4 tablespoons unsalted butter, softened, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon allspice
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2/3 cup low-fat buttermilk, well shaken
  • 1 1/2 cups blueberries
  • Confectioners' sugar, for dusting

Directions

  1. Preheat oven to 350 degrees. Make streusel 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 granulated 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 remaining 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.

Reviews (36)

  • Danielle Johnson 12 Jan, 2013

    Good recipe since it calls for simple ingredients. I used cinnamon in place of allspice, fat free milk instead of buttermilk and it tasted great. I didnt think it was sweet enough- next time I'll add 1/4 cup more sugar for flavor.

  • SuzePrich 12 Sep, 2011

    I forgot to mention, you can substitute 2/3 c plain yogurt + 2 T milk ( I only buy whole, but you could use low-fat) for the buttermilk, which I never have on hand. This way you can make this all the time!

  • SuzePrich 12 Sep, 2011

    This recipe is a real keeper, a simple & tasty cake, especially good for breakfast. The crumb topping is very prominent, so use the best butter you can buy, like Plugra. I have made it with mixed berries, and also with peaches & blueberries in summer & it's great. I've made it healthier by subbing 1/4 c WW flour for the AP flour in both the cake & topping & adding 3T oat bran or wheat germ to the topping & it's terrific. I will make it again & again.

  • patsyjean 20 Aug, 2011

    Really good! Subtle flavor. Moist. Yum.

  • marinasings 16 Jan, 2011

    This is delectable !!! Especially in the summer when the berries are super fresh and plentiful. I took some to work and my co workers devoured it

  • labaticha 25 Aug, 2010

    I just made this cake and it turned out fabulous, except for the streusel topping. It tastes really good, except when i was making it, I used softened butter, and that led to the streusel mix being pretty moist, not crumb like at all. So i think its best to use butter direct from the refrigirator if you want the real crumb like taste.! :)

  • jamwinters 23 Jun, 2010

    this was yummy but the topping fell on me too and I followed the recipe to the letter

  • v6jodxd 25 Dec, 2008

    I just made these and they were very yummy! Not as sweet as I thought, so I liked it even more :)

  • EWjunk 16 Aug, 2008

    We thought this cake was delicious. I added some vanilla to the batter as I think that always "rounds out" a nice buttery cake. My berries sank to the bottom of the cake too, so to prevent the cake from "getting icky" I stored it in the fridge. My batter was not stiff either - just like a regular cake or quick bread batter.

  • Henrie 28 Jul, 2008

    I used the lemon juice method with milk for all the years I have been baking. Works just fine.
    This recipe was good the first day and even the 2nd day. But did get sort of soggy by 3rd day. There are only two of us and bakery lasts a few days.

  • mkmeier 25 Jul, 2008

    This was good - but more like a cremb cake or coffee cake than bars - It was more cakelike in appearance than appears in the picture.

  • aglick 25 Jul, 2008

    As delicious as this was out of the oven, the next day--not so much. The bottom half got pretty soggy from the blueberries. Make this cake when you plan to eat it all on baking day.

  • aglick 22 Jul, 2008

    This is a delicious coffee cake. Easy to make. I would not describe the batter as "very stiff". It is wet and heavy but not stiff like cookie dough.

  • aglick 22 Jul, 2008

    Also look for powdered buttermilk next to sweetened condensed milk and evaporated milk. I always keep it on hand in my refrigerator. Measure out the powder with your dry ingredients and then add water when the recipe calls for the buttermilk.

  • peggyshurling 22 Jul, 2008

    Where in this recipe does it call for "powdered buttermilk"? I don't see powdered buttermilk anywhere. The recipe calls for 2/3 cup of well shaken buttermilk.

  • EWjunk 21 Jul, 2008

    In our stores the powdered buttermilk in on the baking aisle. All our grocery stores carry it ('couse I'm from the South!), so surely one of your stores will have it.

  • Henrie 21 Jul, 2008

    I think I asked before and didn't get an answer. Where do you find powdered buttermilk? I s it in the powdered milk section? If that's the case our store doesn't carry it. And no, I did ask as there are so few people around and didn't think to go to service desk.

  • Rosiesdon 21 Jul, 2008

    Was anybodies batter stiff? II added another 1/4 c of flour. I will let you know how it tastes. I use powdered buttermilk. It is easy to keep on hand. I have used it for years in my Irish Soda Bread.

  • gastonmittchell 21 Jul, 2008

    I do know that you can add vinager to milk to sour and use that instead of buttermilk. It works great.

  • bonniebail 20 Jul, 2008

    Does anyone know if you can substitute sour cream for buttermilk?

  • lulusf 19 Jul, 2008

    I just made this today, as I had alot of blueberries on hand, and since I didn't have buttermilk I substituted non-fat lemon yogurt (6oz carton) plus a couple of tablespoons of cream....it was yummy and had such a delicate crumb! I think the crumb topping would benefit from either nuts or oatmeal to give it more texture, but it was good as is, too. It didn't sink, but I did chill it while I was making the batter so that may be the secret.

  • MMorgan 17 Jul, 2008

    I made these bars and they were so delicious! However, my crumb topping sank. Any ideas to prevent this from happening? I would truly appreciate it!

  • sofia100 17 Jul, 2008

    If you use raspberries or black berries, their skin is not as tough as blueberries which means a little more liquid and possibly not keeping their shape-but it will taste good anyway.

  • sofia100 17 Jul, 2008

    For buttermilk for those of us who are lactose intolerant: rice or soy milk 1 tbls or less, of lemon juice works perfectly. (depends on how much milk you're using. Start with a tsp and see what it tastes like. You just want that 'tangy' flavor. Can do without it also.

  • pea245 17 Jul, 2008

    Frozen might not work well due to the moisture content.

  • NKryzhan 16 Jul, 2008

    I usually use apple cider vinegar and regular milk in place of buttermilk and it my crumb cake turns out great.

  • mardigras 16 Jul, 2008

    This sounds delicious, just wondering if anyone had tried this with other berries ( strawberries, raspberries?) or any other fresh fruit like peaches?

  • petebritt 16 Jul, 2008

    Can I use frozen blueberries in this recipe?

  • 1Toffy 16 Jul, 2008

    So does this come out like a cake or more like a bar cookie but soft?
    I also keep the Powdered Buttermilk on my pantry shelf for uses when I do not have the real Buttermilk. I use soured milk all the time as a substitute for buttermilk in recipes with great results. Other fruits sometimes may need more added sweetness to offset their tartness. If the berries are sweet to start with then a berry change should be fine.

  • EWjunk 16 Jul, 2008

    For buttermilk, I keep a can of powdered buttermilk in my fridge. You just use the powder and some water to replace buttermilk called for in baked goods - the can gives you a chart to convert the amount of buttermilk the recipe calls for into the amount of powder and water to use. You can find it in the baking aisle of most stores. Soured milk works too, I just find the powdered buttermilk very convenient.

  • PolkaDotMomof3 16 Jul, 2008

    For the question about buttermilk, you can substitute with soured milk. You warm regular milk, and add either 1 1/2 Tbsp. fresh lemon juice or 1 1/3 Tbsp. apple cider vinegar per cup of milk. For best results, allow it to set up slightly. You can find many other suggestions for how to prepare sour milk on the internet. You can google buttermilk replacement and you will get many, many choices. Hope this helps!

  • locust 16 Jul, 2008

    Hi, to your questions, I use different kinds of berries all the time in recipes - depending on what I have on hand

  • cartar 16 Jul, 2008

    i wonder if you can add blackberries or raspberries instead of blueberries. has anyone done this? would love a response from anyone, i would like to make this for a family reunion next weekend. thanks, car2006

  • ocean440 16 Jul, 2008

    can you use anything in place of the buttermilk. I don't want to go to the store for "more"ingredients.
    Thanks

  • DonnaBilko 16 Jul, 2008

    I've made these many times since their first appearance in Everyday Food. It's a handy recipe for picnics and summer parties. They are consistently delicious.

  • MsAmes 17 Jun, 2008

    This recipe came out very well. Crumb topping was delicious. I forgot to coat berries in flour so they sank to the bottom. It was still tasty.

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