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This Blueberry Crumble Cake is such a simple cake recipe that is filled with delicious fresh berries, has the best buttery crumb topping, and is delicious with a scoop of ice cream!
If you love blueberry muffins or blueberry pie, then you are going to love this blueberry crumb cake recipe. Make this recipe during the blueberry season with fresh berries, or use frozen blueberries to make it year-round.
One of the best things about this recipe is that you will get the most delicious golden brown crumble topping without having to actually make the crumbly topping in a separate bowl.
When the cake mix mixes with the melted butter it creates the best results for a tender crumb on top of the blueberry cake for an easy dessert recipe.
Ingredients for Blueberry Crumble Cake:
- Berries: you will need to use fresh blueberries or frozen blueberries
- Lemon: the recipe does great with a fresh lemon juiced
- Sugar: for the best flavor you will need to use brown sugar
- Cake mix: pick up a box of your favorite yellow cake mix
- Butter: use unsalted butter that has been sliced thinly
How to make Blueberry Crumble Cake:
Preheat oven to 350℉.
Add the blueberries to a large bowl, along with the lemon juice and brown sugar. Stir well to dissolve the brown sugar.
Grease a large baking dish with non-stick spray. Add in the blueberry mixture, then evenly sprinkle the cake mix over the blueberries. Then on top of the cake batter mix place the slices of cold butter.
Bake for 35-45 minutes, or until the cake is golden and everything is bubbly. Serve warm with a scoop of vanilla ice cream and enjoy!
How to store the leftovers from the scrumptious cake:
Counter: Place the lid on your airtight container and store it on the counter at room temperature for 2-3 days to store it in the fridge for up to 5 days.
Tips and tricks for making this moist coffee cake recipe:
Can I use fresh blueberries?
Yes! If you want to use juicy blueberries you have on hand for this recipe feel free to use those in this easy recipe.
Lemon juice to use:
When making this blueberry dessert adding lemon juice is a great way to add a little tart flavor. You could use lemon juice from the bottle which would be about 3 tablespoons, but this has the best results with the fresh lemon.
An added bonus to using a fresh lemon, you could always use the lemon zest to add to the soft cake for even more flavor.
More blueberry dessert recipes:
Blueberry Crumble Cake
5
servings10
minutes40
minutesThis Blueberry Crumble Cake has a secret: it’s made using a store-bought cake mix. It’s so simple to make and amazing to eat.
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Ingredients
4 cups fresh or frozen blueberries
1 lemon juiced
3 tbsp brown sugar
1 box yellow cake mix
8 tbsp butter, sliced thinly
Directions
- Preheat oven to 350℉.
- Add the blueberries to a large bowl, along with the lemon juice and brown sugar. Stir well to dissolve the brown sugar.
- Grease a large baking dish with non-stick spray. Add in the blueberry mixture, then evenly sprinkle the cake mix over the blueberries. Top with slices of butter.
- Bake for 35-45 minutes, or until the cake is golden and everything is bubbly. Serve warm with vanilla ice cream and enjoy!
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