The Pioneer Woman Tasty Kitchen
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Blueberry Crumb Cake

4.92 Mitt(s) 28 Rating(s)28 votes, average: 4.92 out of 528 votes, average: 4.92 out of 528 votes, average: 4.92 out of 528 votes, average: 4.92 out of 528 votes, average: 4.92 out of 5

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Level: Easy

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Description

Just a good, basic, deliciously simple way to use up those blueberries in your fridge.

Ingredients

  • ½ sticks Butter
  • 1 Tablespoon (additional) Butter
  • ¾ cups Sugar
  • 1 whole Egg
  • ½ teaspoons Vanilla Extract
  • 2 cups All-purpose Flour
  • 2-¼ teaspoons Baking Powder
  • ½ teaspoons Salt
  • ¾ cups Whole Milk
  • 2 cups Fresh Blueberries
  • _____
  • FOR THE TOPPING:
  • ¾ sticks Butter
  • ½ cups Sugar
  • ½ teaspoons Cinnamon
  • ½ cups Flour
  • ¼ teaspoons Salt

Preparation

Preheat oven to 350 degrees.

Combine flour, baking powder, and a salt. Stir and set aside.

Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.

Grease a 9 x 13 inch baking pan. Pour in batter.

In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.

Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.

13 Comments

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Ruth on 8.31.2014

This recipe says to cream butter with cinnamon and sugar add egg and mix until combined BUT in the ingredients list there is no cinnamon listed other than for topping…. How much cinnamon goes in the cake mix if any ??? Thank you!!!

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Tricia Harter-Carter on 4.18.2011

made this and it was a HIT. easy and slap your mama good. i added more blueberries than it called for. i could have ate every bit of it!

thanks REE!

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mkettelkamp on 3.20.2011

Soo good! I made it this morning for my church group and everyone raved. Has anyone mixed oatmeal into the crumble topping?

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countrycricket on 1.27.2011

I used frozen HUGE blueberries from last summer and this was a TEN. mmmmmmmmmmmm cannot wait for more blueberries. THANKS

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elissan on 9.30.2010

Just made it! I didn’t have butter so I used margarine and it came out awesome, but I’ll still try the butter one and see the diference.

28 Reviews

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Cris on 7.23.2012

5 mitts all the way!! I made this over the weekend and had friends over for a campfire and I was lucky to get a crumb of the crumbcake…lol I was a huge hit!! Thanks Ree!!

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amanda12777 on 5.19.2012

This has been a summer staple for the past 2 years. Whenever I bring it to a gathering, at least one person asks for the recipe. I modified it by using 1/2 whole wheat flour and it was still delish. My hubby and mother in law don’t eat blueberries, so I have also substituted chopped strawberries and that’s YUM too (although the blueberry is the best)!

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Katy on 9.28.2011

Made this with no changes – great warm with a tall glass of milk! Yum.

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Ali B on 7.8.2011

Made this tonight with leftover blueberries from the 4th and it was wonderful! I have no idea why it happened but the cake rose up over the streusel topping. The streusel topping sat in the middle and was incredibly moist while the cake browned at the top and gave it a little crunch, so it was absolutely delicious, although I would have liked to have the streusel on top. And the baked blueberries on the bottom just made this cake.

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Just Add Spice on 7.7.2011

So good and so simple! I am all for a simple baking recipe. I also used the crumb recipe for a strawberry cobler and it was great!

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