Weekend at the Cottage Recipes ~ BLUEBERRY CRUMB CAKE

Whether serving it for dessert, a snack or breakfast, you’ve got to try this Blueberry Crumb Cake.


For the cake batter:

 • 2 cups unbleached all-purpose flour

•2 teaspoons baking powder

•½ teaspoon kosher salt

•4 tablespoons butter, room temperature

•¾ cup granulated sugar

•1 egg, room temperature

•1 teaspoon pure vanilla extract

•½ cup whole milk

•lemon zest

•2 cups fresh blueberries (about 1 pint)

For the crumb topping:

• ¼ cup unbleached all-purpose flour

•½ cup golden yellow sugar

•1 teaspoon cinnamon

•¼ teaspoon kosher salt

•4 tablespoons butter, chilled, cut into rough pieces

•½ cup fresh blueberries


1. Grease and flour a 9 x 9-inch square metal baking dish.

2. Preheat oven to 375°F with the rack in the middle position.

3. Prepare the crumb topping: Place sugar, flour, cinnamon and salt into bowl and stir together. 

Add the butter by rubbing it into the dry mixture by hand, creating crumbs. Refrigerate.

4. Prepare the batter: In a large bowl, sift the flour together with baking powder and salt. 

Place the butter and sugar together in another large bowl and use a hand mixer to cream 

together until light and fluffy. Beat in egg, vanilla extract and milk. Add the dry mixture little by 

little until just combined. Sprinkle the batter with the lemon zest and add the blueberries, 

gently folding them in as well.

5. Assemble the crumb cake: Spread batter out evenly in the prepared pan. 

Sprinkle evenly with crumb topping, dotting with the reserved blueberries.

6. Transfer to oven and bake for 45 minutes or until top is golden and cake tester comes away clean.

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