Blueberry Crumb Cake with Blueberry Sauce

Blueberry Crumb Coffee Cake

Summer is here and with it comes all the fruit! I’m a big fan of summertime fruit. Last year, I was carrying a mostly cooked human around in my oversized belly, and one of my only cravings was fruit – peaches, nectarines, watermelon, strawberries, pineapples, and all the berries I could find. This year, I have regained possession of my belly,  but the fruit cravings are still here.

This recipe was inspired by a treat I oft craved in my college days. There was a coffee shop on campus that had these killer blueberry crumb bars. As soon as that memory popped into my head, my mouth started watering. I took what I remembered of the crumb bars and gave them a face lift. I was also craving crumb cake, so I ended up with a very blueberry stuffed crumb cake, drenched in a blue-berry-full sauce.

If you read my last recipe, you might be starting to see a theme here; I love crumbs. Crumbs make cake better, crumbs make life better. I’ve put crumbs on cookies, on cakes, on cinnamon rolls, on ice cream, and when I’m feeling a little wild, even on a spoon!

I’m sure my love for crumbs will come up again, but in the mean time I’ll tell you about my love for this cake. It’s pretty dense, like crumb cakes usually are. The blueberries are sweet in the best way and complement the cake nicely. It’s like the jelly in a pb&j sando. Peanut butter is good, bread is good, but when you add jelly something ✨ magical ✨ happens✨. The blueberries are the magic in this cake.

Blueberry Crumb Coffee Cake Overhead
Blueberry Crumb Coffee Cake Straight
Blueberry Crumb Cake with Blueberry Sauce
  1. 1/2 c butter
  2. 1 c sugar
  3. 1 egg
  4. 1 egg yolk
  5. 2 t vanilla
  6. 1/2 c nonfat plain yogurt
  7. 1/2 t baking soda
  8. 1/2 t baking powder
  9. 1/4 t salt
  10. 1 1/4 c flour
Blueberry Center
  1. 1 c blueberries
  2. 1/4 c sugar
  3. 2 t corn starch
  1. 1/4 c butter, melted
  2. 1/2 c brown sugar
  3. 2 T sugar
  4. 1 t cinnamon
  5. 1/2 t ginger
  6. 3/4 c flour
  1. 2 c blueberries
  2. 1/2 c sugar
  3. 2/3 c water
  4. juice from one lemon
  5. 2 T water
  6. 2 T cornstarch
  7. 1/2 t vanilla extract
  1. Preheat oven to 350° F.
  2. Beat butter and sugar together.
  3. Mix in the egg and egg yolk, vanilla and yogurt until combined.
  4. In a separate bowl combine the flour, baking soda, baking powder and salt.
  5. Add the flour mixture to the batter and combine thoroughly.
  6. Pour half of the batter in a 9" round pan.
  7. Combine the blueberries, sugar and corn starch and sprinkle evenly on top of the batter.
  8. Dollop the rest of the batter on top of the blueberry mixture.
  9. Sprinkle the crumbs evenly over batter.
  10. Bake in preheated oven for about 45 minutes or until a toothpick comes out clean.
  1. In a small sauce pan, add berries, sugar, water and lemon juice and bring to a boil.
  2. Mix 2 T water with the cornstarch and add to berry mixture.
  1. The recipe is for a 9" pan, I used 6 ramekins and reduced baking time to about 20 minutes.
The Kitchen Adventurer

Join the conversation

  1. I noticed you used nonfat plain yogurt. Would whole fat work? Also, while I’m on the topic of pastries, I’m looking for a bran muffin recipe that’s delicious (I know, bran and delicious don’t really belong in the same sentence) but I need my morning iron and I love tasty muffins. Is there a way we can wed these two things? (note, key word is tasty, I’ve had many a homemade bran muffin, most remind me of sawdust)

    1. Whole fat would definitely work! As far as adding bran, you could try substituting 1/4 c of the flour for bran in the cake. I’m actually a fan of bran muffins and I think that could be a creative spin on this!

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