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Blueberry Breakfast Crumb Cake

Rated as 2.83 out of 5 Stars
5k

"It's blueberry season in Florida. It's time to make an old-fashioned crumb cake, but updated with the addition of blueberries. That buttery, soft cake with juicy blueberries popping with sweetness is topped with a buttery, cinnamon-laden crumb topping that will have everybody coming back for seconds. Good for breakfast, brunch, lunch, dessert, any time... night or day!"
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Ingredients

1 h 35 m servings 597
Original recipe yields 8 servings (1 8-inch cake)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform pan with cooking spray. Line a baking sheet with aluminum foil.
  2. Whisk flour, brown sugar, white sugar, cinnamon, allspice, and salt for topping together in a medium bowl. Pour in melted butter and stir with a fork until mixture resembles coarse crumbs. Set aside.
  3. Stir 2 cups flour, sugar, baking powder, and salt for cake together in a large bowl. Whisk milk, melted butter, egg, almond extract, and lemon zest together in a separate bowl; add to the flour mixture and stir just until thick and smooth.
  4. Mix blueberries with 1 teaspoon flour in a small bowl until coated. Gently fold into the cake batter. Spoon batter into the prepared pan and spread evenly to the edges. Sprinkle crumb topping over the batter until covered. Place the pan on the prepared baking sheet.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean and crumb topping is golden brown, 45 to 55 minutes. Cool in the pan on a wire rack for 30 minutes. Run a table knife around the inside of the pan before releasing it. Dust with confectioners' sugar before serving.

Nutrition Facts


Per Serving: 597 calories; 24.8 86.9 7.7 86 306 Full nutrition

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Reviews

Read all reviews 6
  1. 6 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I thought this was a close copy of Entemans (?sp) coffee cake. Everyone that tasted it liked it. My husband asked me to save this recipe and make it again.

Most helpful critical review

Made it exactly as written. BUT... recipe called for an 8" pan, which I used, and 45-55 minutes bake time. It actually took about 1-1/2 hours because it apparently should have been baked in a ...

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Made it exactly as written. BUT... recipe called for an 8" pan, which I used, and 45-55 minutes bake time. It actually took about 1-1/2 hours because it apparently should have been baked in a ...

The taste of this cake was good, but I felt that it needed more cake, less crumble. I also would add more blueberries.

I thought this was a close copy of Entemans (?sp) coffee cake. Everyone that tasted it liked it. My husband asked me to save this recipe and make it again.

Made it to the recipe and was not impressed; won’t be making it again.

we followed the recipe exactly as written 2 Teaspoons of Almond Extract was so overpowering - you couldn't not even taste the fresh blueberries - We actually baked it for 70 minutes at 350 and ...

I complaints about recipe or the result; next time i want to use a 9” pan Really quite good; wondering if other fresh fruits could be used as well