Soft, Fluffy & Loaded with Fresh Blueberries

There’s something about a simple homemade fruit cake that makes it disappear suspiciously fast. 😄 This Easy Blueberry Crumble Cake combines a soft, fluffy cake with plenty of juicy blueberries and a buttery, crisp crumble topping.

The batter is made with simple everyday ingredients, and there’s no complicated technique involved. Just mix, add plenty of blueberries, cover everything with crumble, and let the oven do the rest.

It’s perfect with coffee or tea, as a summer dessert, or simply whenever you have a box (or three!) of blueberries waiting in the fridge.

And the best part? The basic cake recipe works beautifully with many other fruits too.

Why You’ll Love This Blueberry Cake

• Soft and fluffy inside
• Packed with fresh blueberries
• Buttery crumble topping
• Simple everyday ingredients
• Easy to prepare
• No complicated decorating
• Works with many different fruits

Ingredients

For the Cake

• 500 g fresh blueberries
• 250 g all-purpose flour
• 2 teaspoons baking powder
• 180 g granulated sugar
• 8 g vanilla sugar or 1 teaspoon vanilla extract
• 3 medium eggs, room temperature
• 120 ml vegetable oil
• 120 ml milk, room temperature
• Pinch of salt

For the Crumble

• 80 g all-purpose flour
• 50 g cold unsalted butter
• 40 g granulated sugar

Equipment

• 24 × 24 cm (approximately 9½ × 9½-inch) baking pan or 26 cm (10-inch) springform pan
• Large mixing bowl
• Small bowl
• Hand mixer

How to Make the Crumble

Add the flour and sugar to a small bowl.

Cut the cold butter into small cubes and add it to the flour mixture.

Rub the butter into the flour and sugar using your fingertips until coarse, uneven crumbs form.

Don’t knead the mixture into a dough — you want the crumble to stay loose and crumbly.

Place it in the refrigerator while you prepare the cake batter. Keeping the butter cold helps create a crisp topping during baking.

Instructions

Step 1 – Prepare the Oven and Pan

Preheat the oven to 180°C (350°F) using conventional top and bottom heat.

Line your baking pan with parchment paper.

Step 2 – Prepare the Blueberries

Wash the blueberries and drain them thoroughly.

Gently pat them dry with paper towels if necessary. Try to remove as much excess moisture as possible before adding them to the cake.

Step 3 – Combine the Dry Ingredients

In a bowl, combine the flour, baking powder, and a pinch of salt.

Set aside.

Step 4 – Beat the Eggs

Place the eggs, granulated sugar, and vanilla sugar in a large mixing bowl.

Beat for approximately 2–3 minutes, until the mixture becomes pale, thick, and fluffy.

Step 5 – Make the Batter

Gradually pour in the vegetable oil and milk while mixing.

Add the dry ingredients and mix briefly on low speed, just until everything is combined.

Avoid overmixing the batter, as this can make the finished cake dense rather than soft and fluffy.

Step 6 – Add the Blueberries

Pour the batter into the prepared pan and smooth the surface.

Scatter the blueberries evenly over the top. There are plenty of them — and that’s exactly how we want it. 🫐

Don’t press them deeply into the batter. They will naturally sink slightly as the cake bakes.

Step 7 – Add the Crumble

Remove the prepared crumble from the refrigerator.

Sprinkle it evenly over the blueberries.

Step 8 – Bake

Bake at 180°C (350°F) for approximately 45–55 minutes.

Check the cake with a wooden skewer or toothpick. It should come out clean or with just a few moist crumbs attached.

If the crumble starts browning too quickly, loosely cover the cake with a sheet of aluminum foil after approximately 30–35 minutes and continue baking until done.

Remember that ovens can vary, so start checking your cake around the 45-minute mark.

Step 9 – Cool

Allow the cake to cool in the pan before removing it.

Once cooled, you can dust it lightly with powdered sugar if desired.

Slice and serve!

Can I Use Other Fruit?

Absolutely! This is one of those cake recipes worth keeping because you can change the fruit depending on what’s in season.

Try it with:

• Raspberries
• Blackberries
• Cherries
• Plums
• Apricots
• Peaches
• Nectarines
• Mixed berries

You can also combine two or more fruits.

Tips for the Best Blueberry Crumble Cake

• Use room-temperature eggs and milk for a smoother batter.
• Dry the blueberries well after washing them.
• Don’t overmix the batter after adding the flour.
• Keep the crumble cold until you’re ready to use it.
• Don’t worry if some blueberries sink into the cake — that’s completely normal.
• If the top browns too quickly, cover it loosely with aluminum foil.
• Allow the cake to cool before slicing so the crumb has time to set.

Storage

Store the cake covered at room temperature for up to 2 days.

For longer storage, keep it in an airtight container in the refrigerator for up to 5 days.

You can also freeze individual slices for up to 3 months.

Frequently Asked Questions

Can I use frozen blueberries?

Yes. You can use frozen blueberries, but don’t thaw them first. Add them straight from the freezer. This helps prevent them from releasing too much juice and turning the batter purple.

You may need to add a few extra minutes to the baking time.

Do I need to coat the blueberries in flour?

No. Because the blueberries are scattered over the batter rather than mixed directly into it, coating them in flour isn’t necessary.

Can I make this cake without the crumble?

Yes. The cake will still be soft and delicious, although personally I think that buttery crumble is half the fun. 😄

Can I make the crumble ahead of time?

Yes. Prepare it up to 2 days in advance and keep it covered in the refrigerator.

Can I use a different baking pan?

Yes. A 24 × 24 cm square pan or 26 cm springform pan works well. If you use a significantly smaller or larger pan, the baking time may need to be adjusted.