This Blueberry Crumb Cake has mountains of buttery crumbs topped with sugar, a soft thin cake and a sweet layer of blueberry jam. You can even top this berry crumb cake with a blueberry glaze! It's everything you adore about New York Crumb Cake but slightly sweeter and perfect for any berry lover! Best part is, you would never know it's gluten free, eggless, nut free and can easily be dairy free (vegan)!
This Blueberry Crumb Cake is so simple to make; no mixer is needed! It's still delicious the first day but unlike most gluten free and eggless treats, it actually tastes even better the second day! Making it the night before you need it is the perfect option. The crumbs soften overnight becoming even more buttery and sweet!
For more simple cake recipes, check out my New York Crumb Cake, Applesauce Crumb Cake, Chocolate Crumb Cake, Chocolate Tea Cake and Eggless Strawberry Cake.
Reasons to Love this Blueberry Cake
- Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The thin layer of cake is super soft and delicious.
- Crumb Topping- The crumb layer is even thicker than the cake layer!
- Blueberries- Add that gorgeous all natural color and lovely sweetness like in my Blueberry Cookies!
- Easy To Make- This cake is super simple to mix up. No mixer needed!
Ingredient Notes
For The Cake
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce and stay together.
- Cornstarch and Water- This is an eggless cake so this mixture helps bind everything together.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Vegetable Oil- Using oil instead of butter helps the cake to stay moist for a longer period of time, like in my Mini Pancakes.
- Pure Vanilla Extract- Make sure you only use pure extract. A vanilla extract that isn't pure will give the cake a chemical taste.
- Blueberry Jam- You can use fresh or frozen blueberries to make the Blueberry Jam or you can even use store-bought jam. If using store-bought, make sure to read the labels to ensure it's gluten free and doesn't contain any strange thickeners. If making your own, make the jam ahead of time as it takes a while to reduce and cool. I make mine the day before.
For The Crumb Topping
- Light Brown Sugar- It makes the crumbs softer due to the added moisture.
- Butter/ Vegan Baking Stick- For this recipe we are actually using melted butter. Make sure to cool it after melting.
- Cinnamon- Gives this crumb cake it's classic flavor.
For the Blueberry Glaze
- Blueberry Jam- Again, you can use my recipe or store bought or even make a quick jam like in my Lemon Blueberry Cookies.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this a Vegan Crumb Cake
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- If buying store bought blueberry jam, make sure there are no strange fillers.
How to Make this Recipe with All Purpose Flour
- Use 1 ½ cups of packed AP flour (252 grams).
- Only use ½ cup plus 2 tablespoons milk.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Blueberry Crumb Cake
Here are the step by step instructions to make this easy blueberry cake!
Step 1: Make the Blueberry Jam
Place the blueberries, lemon juice, lemon peel, sugar, water and salt together in a saucepan. Cook, stirring frequently and smashing the blueberries with the back of a spoon for about 15 min until the mixture begins to boil. Once boiling, turn the heat to low and let simmer for 10 minutes, stirring frequently. Remove from heat to let thicken. Once completely cool, transfer to an airtight container and refrigerate.
Step 2: Whisk Together The Dry Ingredients
In a medium bowl, whisk together the gluten free flour, granulated sugar, baking powder and salt.
Step 3: Make the Cornstarch Water
In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Add In The Wet Ingredients
Into the cornstarch water, whisk in the milk, vegetable oil and vanilla until combined.
Step 5: Add In the Dry Ingredients
Pour the dry ingredients into the wet a little bit at a time. Once it gets too thick to whisk, switch to using a spatula.
Step 6: Pour The Batter and Spread the Blueberry Jam
Spread the batter into the prepared baking dish and smooth it out. It’s a little difficult because the batter is so thick.
Dollop 3 tablespoons of blueberry jam all over the top of the batter. Do not use any excess liquid. If your jam is liquidy, strain the 3 tablespoons of jam.
Gently use a butter knife to push the jam around so it coats the batter evenly.
Step 7: Melt The Butter and Cool
Cut the butter into pieces and place in a heat safe bowl. Microwave in 20 second increments, stirring after each time until melted.
Set aside to cool.
Step 8: Mix The Crumb Ingredients and Add the Butter
In a medium bowl, whisk together the remaining 2.5 cups of flour for the crumb topping, the light brown sugar and the cinnamon.
Pour in the melted butter and stir with a spatula until large crumbs form.
Step 9: Sprinkle On The Crumbs, Bake and Top with Sugar
Sprinkle the crumbs all over the batter. There are lots of crumbs, make sure to use them all and cover every inch of batter. The crumbs will pile on top of one another; that's normal.
Bake the cake in the center rack of the oven for 33-35 minutes. You can use a toothpick inserted in the center, to make sure it comes out clean.
Let cool in the pan completely before removing. Once cool, use the parchment overhang to lift the cake out.
Once cool, dust the entire cake with a lot of confectioners' sugar. Cut the cake into squares.
Step 10: Make the Glaze
Whisk the confectioners' sugar, the blueberry jam and the water together in a small bowl.
Drizzle over top of the crumb cake squares.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or please read the gram measurement.
- Leave a Parchment Paper Overhang- When you line your 9 x 12 baking dish with parchment paper, make sure to leave a one inch over hang on each side. You will need this overhang in order to get the crumb cake out of the pan. You will want to lift the entire thing up and then cut the cake into squares.
- Smoothing the Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked. When the batter is spread out in the cake pan, gently smooth the top with a butter knife.
- Make The Crumbs Big and Use All Of Them- You’ll want to mix the crumb ingredients together with a spatula because you don’t want these crumbs to be super tiny. Sure little ones are fine, but you also want big crumbs too. Some should be about an inch in length. They are New York style, after all!!!
- Use all of the Crumbs- Cover every inch of batter with crumbs. You’ll notice that the batter is completely covered and you still have tons of crumbs left... Yes! All of those crumbs go onto the batter. And yes, they will pile on top of one another. That’s supposed to happen. Remember, this layer is going to be sky high.
- Let the Cake Cool Completely- Do not attempt to lift the cake out when even slightly warm. It must be completely cool or it will break apart into a giant mess while lifting.
- Making The Glaze- If the glaze appears too watery, add more confectioners’ sugar 1 tablespoon at a time. If it appears too thick, add more water ¼ teaspoon at a time. You want the glaze thin enough to drizzle but thick enough to solidify on the cake.
Recipe FAQs
Most gluten free baked goods are best made the same day, but this is even better the second day!
For best results, store the cake slices in foil at room temperature without the glaze and then add the glaze prior to serving. The squares tend to get wet on top with the glaze after storing. Do not store in an airtight container; the bottoms of the cakes will be wet and soggy.
If storing with the glaze, once the glaze has completely hardened on the squares, wrap each square in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the top of the cake as much. This will prevent them from getting super wet on top.
This cake can make 15-18 rectangles or squares. I prefer 15 because I like to cut them a little larger.
I tried this and it was a total failure. Because the cake is light and thin, the blueberries weighed it down and it didn't rise at all.
In addition, the cake was a wet mess due to too much moisture in the batter.
The jam stays on top of the cake layer and doesn't seep into the cake. Therefore, the cake stays soft and light.
Absolutely not! It's not needed. It just adds pretty color and a hint more sweetness.
Storing without Glaze: Store the cake slices in foil in at room temperature for up to 2 days without the glaze and then add the glaze prior to serving. The squares tend to get wet on top with the glaze after storing. Do not store in an airtight container; the bottoms of the cakes will be wet and soggy.
Storing with Glaze: Once the glaze has completely hardened on the squares, wrap each square in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the top of the cake as much. This will prevent them from getting super wet on top. Store in the fridge for up to 2 days. Make sure to bring to room temperature prior to serving or they will be very hard. Or you can warm them in the microwave for a few seconds. Be careful not to burn your mouth.
Freezing: Store crumb cake without glaze wrapped in foil in the freezer for up to 30 days. Do not freeze with the blueberry glaze as it will make the cake wet when defrosting.
To defrost, take out if the freezer and leave at room temperature until soft; about 2 hours.
Other Easy Cakes Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Blueberry Crumb Cake
Ingredients
For the Blueberry Jam:
For The Crumb Cake:
- 1.5 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ cup granulated sugar
- 2.5 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- ¾ cup milk
- 2 tablespoons vegetable oil
- 2 teaspoons pure vanilla extract
For the Crumb Topping:
- 1 cup unsalted butter or vegan baking sticks, melted and cooled
- 2.5 cups multipurpose gluten free flour
- 1 cup light brown sugar , packed
- 1.5 teaspoons ground cinnamon
- confectioners' sugar for dusting
For the Blueberry Glaze:
- 1 cup confectioners' sugar
- 1 tablespoon blueberry jam
- 2 tablespoons water
Instructions
For The Blueberry Jam (make ahead of time)
- Place the 2 cups blueberries, the juice of ½ lemon, lemon peel of ½ lemon, ¼ cup granulated sugar, ¼ cup water and the 1 pinch of kosher salt together in a saucepan. Cook over medium heat, stirring frequently and smashing the blueberries with the back of a spoon for about 15 min until the mixture begins to boil. Once boiling, turn the heat to low and let simmer for 10 minutes, stirring frequently. Remove from heat to let thicken. Once completely cool, transfer to an airtight container and refrigerate.
For the Crumb Cake
- Preheat the oven to 325 degrees Fahrenheit. Line a 9x12 baking dish with parchment paper, leaving a 1 inch overhang on either side. Lightly grease the parchment with vegetable oil. Set aside.
- In a medium bowl, whisk together the 1.5 cups gluten free flour, ½ cup granulated sugar, 2.5 teaspoons baking powder and ½ teaspoon kosher salt.
- In a large bowl, using a spoon, mix together the 2 heaping tablespoons cornstarch and the 3 tablespoons water until thin and watery. It will be thick and tacky at first.
- Into the cornstarch water, whisk in the ¾ cup milk, 2 tablespoons vegetable oil and 2 teaspoons pure vanilla until combined.
- Pour the dry ingredients into the wet, a little bit at a time. Once it gets too thick to whisk, switch to using a spatula.
- Using a butter knife or an icing spatula, spread the batter into the prepared baking dish and smooth it out. It’s a little difficult because the batter is so thick.
- Dollop 3 tablespoons worth of blueberry jam all over the top of the batter. Make sure not to use any excess liquid. You can strain the 3 tablespoons if need be (if your jam is super liquidy).
- Gently use a butter knife to push the jam around so it coats the batter evenly.
- Cut the 1 cup butter or vegan baking stick into pieces and place in a heat safe bowl. Microwave in 20 seconds increments, stirring after each time until melted. Set it aside to cool.
- In a medium bowl, whisk together the remaining 2.5 cups of gluten free flour, the 1 cup light brown sugar and the 1.5 teaspoons ground cinnamon.
- Pour in the melted butter and stir with a spatula until large crumbs form.
- Sprinkle the crumbs all over the batter. There are lots of crumbs, make sure to use them all and cover every inch of batter. The crumbs will pile on top of one another; that's normal.
- Bake the cake in the center rack of the oven for 33-35 minutes. You can use a toothpick inserted in the center, to make sure it comes out clean.
- Let cool in the pan completely before removing. Once cool, use the parchment overhang to lift the cake out.
- Once cool, dust the entire cake with a lot of confectioners' sugar. Cut the cake into squares.
For The Blueberry Glaze
- Whisk the 1 cup confectioners' sugar, the 1 tablespoon blueberry jam and the 2 tablespoons water together in a small bowl.
- Drizzle the blueberry glaze over top of the crumb cake squares and let harden.
Video
Notes
To defrost, take out if the freezer and leave at room temperature until soft; about 2 hours.
Micaela
I made the jam, and honestly probably used half the recipe that made in this cake, lol. It was so yummy! The first day this was out and cool, I tried a slice and thought it was just okay, it felt very “gluten free” if you know what I mean. Day 2, it was amazing. You have to make it and let it sit so the jam, butter, all that good stuff can settle with one another. The cake was super moist and crumble was just the right amount of sweet, not overly so. I can’t wait to make this again!!
Olivia K
These are delicious! I added lemon to the jam and it was lovely. 10/10 would recommend. Easy to follow and so yummy
Lee
So glad thank you!
Lucy
I was browsing Instagram this morning and this beautiful page popped up, everything looked delicious so of course I had try a recipe! I made this including the blueberry homemade jam and it’s amazing! Especially considering it’s gf, my husband absolutely loves it, so much that there’s a sooon on the cake stand with the crumble cake before I could even cut it 😆 will be trying a recipe weekly - thank you for sharing your recipes with us!
Lee
I'm so glad thank you so much!
Nicole
Wish I could give this more stars…SOOO good!! If you’re debating on making this recipe RUN don’t walk to your kitchen and get baking. Super delicious, the non-GF guests I served this to could not believe it was gluten free!!
Lee
Oh my gosh so so kind! Thank you so much!!! So glad!
Anne
I have made this recipe and her other versions of crumb cake. It was so easy and good and never fails. I even taught my 17 allergic son how to make it. He made it for our whole family and even the “wheat eaters” loved it!! That says so much for these recipes!!!
Lee
SO glad!!! Thank you!
Rachelle
I tried this recipe with regular flour but 1/2 c dairy free milk as suggested, and it turned out wonderful! My picky kids loved it and it’s perfect for brunch or a fun tea party! I will make this my go to for Easter and Mother’s Day brunches!
Lee
I'm so so glad! Thanks so much!
Nancy
This recipe was easy to follow. My family and I absolutely loved it.
John
Such a quick and easy crumb cake to make!
Lee
Thank you!
Elaine Adamo
Being a New Yorker I consider myself an expert on crumb cakes. This is by far the easiest to make and more delicious than anything I tasted. Give the recipe a try, you won’t be disappointed
Lee
Thank you!! SO glad!
Berni
Another GREAT Lane & Grey Fare recipe. Thank you for sharing so many great recipes with us!! I can’t stop eating this crumb cake!!! ❤️
Lee
SO glad thank you so much!