Are you ready to indulge in a moist and flavorful blueberry crumb cake bread that’s perfect for breakfast, brunch, or a sweet afternoon treat? This easy-to-follow recipe combines the delightful taste of fresh blueberries with a crunchy streusel topping, making it a family favorite. Let’s get baking!

Related: Blueberry Recipes

Why You’ll Love This Blueberry Crumb Cake Bread

• Moist and Fluffy: The combination of butter and buttermilk ensures a rich, tender texture that melts in your mouth.
• Bursting with Blueberries: Each bite is packed with juicy blueberries, adding a sweet and tangy flavor that’s simply irresistible.
• Irresistible Streusel Topping: The crumbly, buttery topping gives the cake a delightful crunch that perfectly complements the soft cake.
• Easy to Make: Simple ingredients and straightforward instructions make this recipe accessible for bakers of all skill levels.
• Versatile Treat: Enjoy it as a breakfast item, snack, or dessert, making it a versatile addition to your recipe collection.

Can I use frozen blueberries?

Yes, you can use frozen blueberries! Just toss them in a bit of flour before adding them to the batter to prevent them from sinking.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of vinegar or lemon juice with enough milk to make 1/4 cup. Let it sit for a few minutes before using.

How do I prevent the streusel from getting too hard?

Ensure you don’t overmix the streusel. You want it crumbly, not compact. If it does harden, you can break it up gently before using it.

How do I know when the cake is done?

Insert a toothpick into the center of the cake; it should come out clean or with a few crumbs. The top should also be golden brown.

Can I add other fruits?

Absolutely! You can mix in other fruits like raspberries or chopped strawberries. Just keep in mind that different fruits may alter the moisture content.

How should I store the cake?

Store the cake in an airtight container at room temperature for up to 4 days. You can also refrigerate it for longer shelf life.

Can I freeze blueberry crumb cake?

Yes! Allow the cake to cool completely, then wrap it tightly in plastic wrap and store it in a freezer bag. It’s best to freeze it without the glaze.

What can I do if my cake is too dense?

Make sure you’re measuring your flour correctly—spoon it into the measuring cup and level it off. Also, don’t overmix the batter, as this can make the cake dense.

Is it necessary to use cake flour?

While cake flour gives a lighter texture, you can use all-purpose flour if you don’t have cake flour on hand. The texture will be slightly different, but it will still be delicious.

How can I enhance the flavor?

Consider adding spices like cinnamon or nutmeg to the batter or streusel, or incorporate lemon zest for a bright, refreshing flavor.

Ingredients

Streusel Topping

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 3 tablespoons melted butter

Cake

• 1 cup cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 2 tablespoons vegetable oil
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk, at room temperature
• 1 cup fresh or frozen blueberries

Instructions

Step 1: Make the Streusel Topping

In a medium bowl, mix together the flour, sugar, cinnamon, and salt.

Stir in the melted butter until the mixture resembles crumbs.

Place the streusel in the refrigerator while you prepare the cake batter.

Step 2: Prepare the Cake

Preheat your oven to 350°F (175°C). Line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang for easy removal. You can also spray the loaf pan with non-stick baking spray.

In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.

In a mixing bowl, beat the butter and vegetable oil on medium speed until light and fluffy (about 2 minutes).

Gradually add the sugar in three additions, mixing until fluffy.

Add the egg and vanilla, blending well.

Alternate adding the dry ingredients and buttermilk, starting and ending with the flour mixture. Scrape down the sides of the bowl as needed.

Pour the batter into the prepared loaf pan.

Next, add the blueberries and gently press into the batter.

Sprinkle the streusel topping evenly over the blueberries.

Step 3: Bake the Bread

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for about 30 minutes, then lift it out using the parchment paper and let it cool completely on a wire rack.

After the blueberry bread has cooled, you can dust with powdered sugar, if desired.

Variations

• Mixed Berries: Swap out the blueberries for a mix of raspberries, blackberries, or strawberries for a delicious twist.
• Lemon Zest: Add 1 tablespoon of lemon zest to the batter for a refreshing citrus flavor that pairs perfectly with the blueberries.
• Nuts: Incorporate chopped walnuts or pecans into the batter or streusel topping for added crunch and flavor.
• Spices: Experiment with spices like nutmeg or cardamom in the batter for a warm, aromatic touch.
• Gluten-Free: Substitute the all-purpose and cake flours with a gluten-free flour blend for a gluten-free version of this delightful bread.

Storage Tips

• Room Temperature: Store tightly covered for up to 4 days.
• Refrigerator: Can be refrigerated for extended freshness.
• Freezing: Wrap the cooled bread in plastic wrap and place it in a freezer bag.

This blueberry crumb cake bread is sure to become a beloved recipe in your home. With its moist texture, sweet blueberries, and crunchy topping, it’s perfect for any occasion. Enjoy a slice with your morning coffee or as a delightful dessert!