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- October 30, 2017
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The warming aroma of blueberry, cinnamon and brown sugar baking in the oven is unbeatable. It’s the inspiration behind this incredible cake – my crumble-topped blueberry cake recipe! This berry cake has all those delicious flavors that I love about blueberry pie, in cake form, with blueberry whipped cream on top! Yep, you read that right – I add blueberry even to the whipped cream!
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Ingredients for the Recipe!
This blueberry cake is made with Greek yogurt and vegetable oil, making the crumb extra delicate, moist and tender. I add just a touch of cinnamon and nutmeg to the batter to add a warming flavor and aroma. This fluffy cake is dotted with tons of blueberries and of course that crumble topping. I make the topping with old-fashioned oats, diced pecans, brown sugar, butter and just a hint of cinnamon. The crumble topping is simply incredible! You’ll love the crunchiness that it adds to the cake!
The prep time for this blueberry cake is about 20 to 25 minutes! Super easy to make, no special tools required!
How to Make a Blueberry Crumble Cake
I love how quick and easy this cake recipe is to make! Here’s how it’s done:
- Preheat the oven to 350F and line the bottom of a 9-inch spring form pan with parchment paper. Spray the sides with a baking spray.
- In a large mixing bowl, whisk together the yogurt, sugar, vanilla and eggs for a few minutes until creamy and smooth. Whisk in the oil, then set aside the wet batter. In a separate bowl, combine the dry ingredients: flour, baking powder, salt, cinnamon and nutmeg. Sift the dry ingredients in the wet ingredients, then mix together just until the flour is incorporated; do not overmix.
- In a separate bowl, toss together the blueberries and cornstarch, coating the berries well; this will help keep the blueberry juices thickened as the berries cook in the cake batter. Reserve 1/2 cup of the blueberries for the topping. Add the remaining berries to the batter and fold in. Pour the prepared batter into the pan, spread evenly to the edges and level the top.
- In a small bowl, prepare the crumble topping. Combine the oats, melted butter, brown sugar, pecans and a sprinkle of cinnamon. Toss the ingredients together until they are well coated in the butter. Sprinkle the mixture in an even layer over the cake batter. and sprinkle with the remaining berries.
- Bake the cake in the preheated oven for 60 to 70 minutes, until a toothpick inserted into the center comes out clean. Once the cake is baked, remove it from the oven and cool in the pan for 30 minutes, then on a wire rack.
The Blueberry Whipped Cream
And, for my favorite part – the blueberry whipped cream topping! I just make a batch of whipped cream, then add blueberry preserves straight into the whipped cream. It’s that easy! And, it transforms this recipe! It adds a bit more sweetness and a whole lot of creaminess to every bite. If you love loads of whipped cream, consider making a double batch, because it might be gone quick!
I loved this frosting so much, I made a separate video recipe with raspberry! Check out my ‘Berry Whipped Cream Frosting’ and use it for any cake!
More Recipes!
Enjoyed this easy berry cake recipe? Check out some of my other recipes you’re sure to enjoy!
- Zucchini Blueberry Cake – super quick and easy blueberry sheet cake with blueberry cream cheese frosting. Simply divine!!
- The Best Blueberry Lemon Cake – delicate blueberry lemon cake layers, plus lemon cream cheese frosting and lemon curd filling!
- Lemon Blueberry Bundt Cake – you’ll love this zesty and fruit cake with a lemon glaze!
- Blueberry Lemon Loaf – this easy lemon and berry loaf is topped with a glaze. Perfect with coffee!
- Bakery-Style Blueberry Scones – my all-time favorite recipe, with double the blueberry flavor! Extra fluffy and buttery!
- Cinnamon Crumble Blueberry Muffins– the best blueberry muffins recipe, with tons of cinnamon flavor!
Supplies & Tools
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- This spring form pan is great for baking cakes and cheesecakes!
- My handheld KitchenAid mixer gets the job done when I don’t want to use the big mixer.
- You’ll love this set of jumbo cake decorating tips is perfect for decorating any cake!
Blueberry Cake Recipe with Crumble Topping
20 minutes mins prep + 1 hour hr cook
10 servings
Quick and easy blueberry crumble cake with loads of blueberries and an oat topping. Plus, blueberry whipped cream!
IngredientsUS Customary – Metric
US Customary – Metric
For Cake Layer:
1 cup plain Greek yogurt
4 large eggs
1 cup sugar
1 tsp vanilla extract
1/2 cup vegetable oil
2 cups all-purpose flour
4 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 cups blueberry
1 tablespoon cornstarch
For Topping:
3/4 cup old-fashioned oats
1/4 cup diced pecans
1/4 cup brown sugar
1/4 cup melted butter
sprinkle of ground cinnamon
For Whipped Cream:
1 cup heavy cream, chilled
1/2 tsp vanilla extract
1/2 cup confectioner’s sugar
1/4 cup blueberry preserves
Instructions
Preheat the oven to 350F and line the bottom of a 9-inch spring form pan with parchment paper. Spray the sides with a baking spray.
In a large mixing bowl, whisk together the yogurt, sugar, vanilla and eggs for a few minutes until creamy and smooth. Whisk in the oil, then set aside the wet batter. In a separate bowl, combine the dry ingredients: flour, baking powder, salt, cinnamon and nutmeg. Sift the dry ingredients in the wet ingredients, then mix together just until the flour is incorporated; do not overmix.
In a separate bowl, toss together the blueberries and cornstarch, coating the berries well; this will help keep the blueberry juices thickened as the berries cook in the cake batter. Reserve 1/2 cup of the blueberries for the topping. Add the remaining berries to the batter and fold in. Pour the prepared batter into the pan, spread evenly to the edges and level the top.
In a small bowl, prepare the crumble topping. Combine the oats, melted butter, brown sugar, pecans and a sprinkle of cinnamon. Toss the ingredients together until they are well coated in the butter. Sprinkle the mixture in an even layer over the cake batter. and sprinkle with the remaining berries.
Bake the cake in the preheated oven for 60 to 70 minutes, until a toothpick inserted into the center comes out clean. Once the cake is baked, remove it from the oven and cool in the pan for 30 minutes, then on a wire rack.
Prepare the whipped cream when ready to serve; I like to enjoy this cake warm. In a large mixing bowl, whisk together the chilled cream, vanilla and sugar for 3 to 4 minutes on high speed until stiff peaks form. Add the blueberry preserves and whisk again for about 30 seconds, just until combined. If desired, transfer the whipped cream into a pastry bag tipped with a star tip; I used Ateco tip #847.
Serve a generous amount of whipped cream on the side with each slice of this blueberry pie cake! Keep the leftovers well wrapped in plastic. This cake can stand at room temperature for 1 day and up to 1 week in the refrigerator. Keep the cream refrigerated.
Nutrition
Calories: 561kcal | Carbohydrates: 68g | Protein: 9g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 317mg | Potassium: 143mg | Fiber: 2g | Sugar: 40g | Vitamin A: 618IU | Vitamin C: 4mg | Calcium: 167mg | Iron: 2mg
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Course:
- Cakes
- Dessert
Cuisine:
- American
Holiday:
- Easter
- Mother's Day
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4 comments
- Lexi
Very yummy.. made at least 4 times and planning to make it again… not a baker but super easy to make… i do have to say it is a very sweet desert… haven’t tried it with the whipped cream but we like to eat it with ice cream!!
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- tatyanaseverydayfood
That’s awesome!! I’m so glad you enjoy the recipe! Ice cream sounds like a wonderful idea during summer 🙂
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- Sabrina
Hi Tatyana . Is it ok to use strawberry instead of blueberry ?
- Reply
- tatyanaseverydayfood
Yes! That would taste so good! 🙂 Enjoy!
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