Pioneer Woman Blueberry Crumb Cake

Pioneer Woman blueberry crumb cake turns fresh blueberries, butter and cinnamon into a tender, buttery crumb-topped coffee cake in 1 hour 5 minutes. This easy make-ahead breakfast cake fits brunch, Mother's Day and Fourth of July cookouts, plus a lazy summer afternoon with a hot cup of coffee.

Cut the butter into the crumb topping with a pastry cutter or two knives until it looks like coarse crumbs, because that texture bakes into the sweet layer on top. Melt it or mash it smooth and the topping sinks into the batter.

Folding the berries in at the very end keeps them spread evenly through the batter, so every square gets fruit instead of one purple layer at the bottom. Sprinkling the last 2 tablespoons of sugar on right out of the oven also gives the top a light sparkle and crunch.

Pioneer Woman Blueberry Crumb Cake

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

223

kcal

A soft, moist cake studded with juicy berries sits under a thick cinnamon crumb that melts in just a little as it bakes. Cut it into squares and add a swipe of softened butter on top.

Ingredients

• Nonstick baking spray
  

• 2 c. all-purpose flour
  

• 2 1/4 tsp. baking powder
  

• 1/2 tsp. kosher salt
  

• 5 tbsp. salted butter, at room temperature
  

• 3/4 c. sugar
  

• 1 large egg
  

• 1/2 tsp. vanilla extract
  

• 3/4 c. whole milk
  

• 2 c. blueberries
  

• 6 tbsp. salted butter, plus softened butter for serving
  

• 1/2 c. all-purpose flour
  

• 1/2 tsp. ground cinnamon
  

• 1/4 tsp. kosher salt
  

• 1/2 c. plus 2 Tbsp. sugar
  

Directions

• Preheat and prep: Preheat the oven to 350°F. Grease a 13-by-9-inch baking pan with nonstick baking spray.
• Mix the dry ingredients: Combine 2 cups all-purpose flour, 2 1/4 teaspoons baking powder and 1/2 teaspoon kosher salt in a medium bowl. Stir it well, then set it aside.
• Cream the butter: Beat 5 tablespoons room-temperature salted butter with 3/4 cup sugar in a large bowl on medium speed for 3 to 4 minutes. It's ready when the mixture turns fluffy.
• Add egg and vanilla: Add the egg and mix until combined, then mix in the vanilla extract. This keeps the batter smooth before the flour goes in.
• Build the batter: Add the flour mixture in batches, alternating with the 3/4 cup whole milk, until everything is incorporated. Stop as soon as it comes together, because overmixing makes the cake tough.
• Fold in blueberries: Stir in the 2 cups blueberries until evenly distributed. Then pour the batter into the prepared pan.
• Make the topping: Combine 6 tablespoons salted butter, 1/2 cup all-purpose flour, 1/2 teaspoon ground cinnamon, 1/4 teaspoon kosher salt and 1/2 cup of the sugar in a medium bowl. Cut it together with 2 knives or a pastry cutter, then sprinkle it over the cake.
• Bake the cake: Bake for 40 to 45 minutes, until the cake is golden brown. Sprinkle the remaining 2 tablespoons sugar on top as soon as it comes out.
• Slice and serve: Cut the cake into squares. Serve each one with a little softened butter on the side.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Spring Chef dough blender (pastry cutter), Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries in this crumb cake?

Yes, and you don't need to thaw them first. Fold them in straight from the freezer, because thawed berries bleed color and make the batter soggy. Expect the bake to run a few minutes longer.

How do I store leftover blueberry crumb cake?

Cover it tightly and keep it at room temperature for up to 1 day, or in the fridge for up to 3 days. The crumb topping softens a little as it sits, so warm a slice for 10 to 15 seconds in the microwave.

Can I make this cake in a different pan?

A 13-by-9-inch pan is what the recipe is written for, so stick with it when you can. A pan that's much smaller makes a thicker cake that needs a longer bake, so check it with a toothpick before pulling it out.

Why did my crumb topping turn greasy instead of crumbly?

The butter was probably too warm or got worked too long. Cut it in just until you see coarse crumbs, then sprinkle it on right away. If your kitchen is hot, pop the topping in the fridge for 10 minutes first.

What's the best way to know the cake is done?

Look for a golden brown top, then poke a toothpick into the center of the cake. It should come out clean, with maybe a streak of blueberry juice but no wet batter. If the topping is browning too fast, tent the pan loosely with foil.