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!

Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
30 mins
total:
1 hr 35 mins
Servings:
8
Yield:
1 8-inch cake
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:
Cake:

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

  • 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

597 calories; protein 7.7g; carbohydrates 86.9g; fat 24.8g; cholesterol 86.1mg; sodium 305.6mg. Full Nutrition
Advertisement

Reviews (8)

Most helpful positive review

Rating: 4 stars
05/09/2020
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. Read More
(1)

Most helpful critical review

Rating: 3 stars
05/10/2020
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 9" pan. Also, there was far too much crumb topping; 1/2 of the recipe would be plenty. It tasted fine when we could finally eat it, but doubtful I will make this again. Read More
(3)
9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 3 stars
05/10/2020
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 9" pan. Also, there was far too much crumb topping; 1/2 of the recipe would be plenty. It tasted fine when we could finally eat it, but doubtful I will make this again. Read More
(3)
Rating: 3 stars
05/13/2020
The taste of this cake was good, but I felt that it needed more cake, less crumble. I also would add more blueberries. Read More
(2)
Rating: 4 stars
05/09/2020
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. Read More
(1)
Advertisement
Rating: 4 stars
06/02/2020
It took much longer to bake, and, I agree, there was too much topping. I decided to increase the amount of cake and bake it in a 9x12 pan if I bake it again. Read More
Rating: 5 stars
06/03/2020
My whole family loved it ! I followed the reviews and made half the crumble plus baked it in a 13 by 9 in. pan for 45 minutes Read More
Rating: 1 stars
05/13/2020
Made it to the recipe and was not impressed; won’t be making it again. Read More
Advertisement
Rating: 5 stars
05/08/2020
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 Read More
Rating: 1 stars
05/13/2020
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 the toothpick came out clean, when we ate it the next morning, the center was still liquid batter - the only area that was fully cooked with about the 1st 2 inches of the outer edges - Again, we followed the directions exactly as written (Dry ingredients with Dry, wet with wet, in spring form pan, on a foil lined cookie sheet, etc etc etc) Read More
Rating: 5 stars
01/02/2021
This is a beautiful, tasty recipe. The only comment I have is that lemon rind and almond conflict with one another. You should use one or the other. I personally like almond with this recipe. I have done this recipe with just blueberries but also with mixed berries - blueberries, black berries, and raspberries. This is a keeper :) Read More