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 with with a blueberry glaze drizzle. It's everything you adore about New York Crumb Cake but slightly sweeter. 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 actually tastes even better the second day! Making it the night before you need it, is the perfect option. The crumbs actually soften overnight; so delicious!
If you’re looking for more simple cake recipes, check out my New York Crumb Cake, Chocolate Crumb Cake and Eggless Strawberry Cake.
REASONS TO LOVE THIS CAKE
- Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan).
- Soft & Fluffy- The cake is super soft and delicious.
- Crumb Topping- This cake has SO many crumbs!!!
- Blueberry Jam- Adds that gorgeous color and lovely sweetness!
- Easy To Make- This cake is super simple to whip 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 one because it’s nut safe but it does contain dairy.
- Cornstarch and Water- This is an eggless cake so this mixture helps bind everything together.
- Milk of Choice- 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- Adds even more moisture into this cake. If you can't have soy, use canola oil.
For the Blueberry Layer
- Blueberry Jam- You can use my homemade recipe or store bought.
For The Crumb Topping
- Light Brown Sugar- It makes the crumbs softer due to the added moisture.
- Unsalted butter or vegan baking sticks- After you melt it, let it cool.
- Cinnamon- Helps give this cake it's classic flavor.
For the Blueberry Glaze
- Blueberry Jam- Again, you can use my recipe or store bought.
EXPERT BAKING TIPS
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
Using a spatula, scoop the batter into the baking dish. It might appear as though there isn’t enough batter, but it’s fine.
You just need to really spread it out and this step is a bit difficult because the batter is so so thick. Just take your time and yes the layer of batter will appear super thin, which is normal.
Many gluten free flour batters have a way of staying exactly as they are placed, when baked.
If you leave it misshapen after you spread it out, that’s how it will remain 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!!!
When you sprinkle the crumbs onto the batter, you want to cover every inch. 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.
STEP BY STEP INSTRUCTIONS WITH PICTURES
Here are the steps to make this cake!
Step 1: Make the Blueberry Jam
Follow the recipe for my homemade jam or you can use store bought.
If making homemade, make sure it is cool.
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 2 Step 3
Step 4: Add In The Wet Ingredients
Into the cornstarch water, whisk in the milk of choice, 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 4 Step 5
Step 6: Pour The Batter
Using a butter knife or an icing spatula, spread the batter into the prepared baking dish. You will need to smooth it out. It’s a little difficult because the batter is so thick.
Step 7: Spread the Jam
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 it around so it coats the batter evenly.
Step 8: Melt The Butter
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 let cool.
Step 9: Mix The Crumb Ingredients
In a medium bowl, whisk together the gluten free flour for the crumb topping, the light brown sugar and the cinnamon.
After it's combined, pour in the melted butter and stir with a spatula until large crumbs form.
Step 10: Sprinkle On The Crumbs
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 eventually go on top of one another. That's normal.
Step 11: Bake
Bake the cake in the center rack of the oven for 33-35 minutes. You can use a toothpick inserted to make sure it comes out clean.
Step 12: Let Cool
Let the crumb cake cool in the baking pan completely before trying to remove.
When cool, use the parchment overhang to lift the cake out. Make sure the cake is not hot otherwise it will fall apart into a giant mess.
Step 13: Top with Sugar
Once cool, dust the entire cake with confectioners' sugar. A LOT of sugar. Cut the cake into squares.
Step 14: Make the Glaze if Desired
Whisk the confectioners' sugar, the blueberry jam and the water together in a small bowl.
Drizzle over top of the crumb cake squares.
HOW TO MAKE THIS VEGAN
Follow these simple steps to make sure the cake is vegan:
- Use a gluten free flour that’s free from dairy.
- Make sure to use vegan baking sticks instead of butter.
- Only use a non dairy milk of choice.
- If buying store bought jam, make sure there are no strange fillers.
FAQ
Most gluten free baked goods are best made the same day, but you can make this cake the night before.
If making the night before, cut the cake into squares and wrap each square in aluminum foil. If you put them in an airtight container, the bottoms of the cakes will be wet and soggy.
This cake can make 15-18 slices. 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.
If the glaze is too thick, add more water ¼ teaspoon at a time till you get the desired consistency.
If the glaze is too thin, add more confectioners' sugar 1 tablespoon at a time until you get the desired consistency. It should be thin enough to drizzle.
STORING AND FREEZING
STORING
Since gluten free and eggless baked goods are best the first day, we want to try to keep this blueberry crumb cake as fresh as possible.
Once the cake is cut, store the extra squares individually wrapped in foil and then pop them in a zip top bag.
Store them at room temperature for up to 3 days.
I would not put them in an airtight container. It tends to make the bottoms of the cake very wet.
FREEZING
Freeze the squares individually wrapped in foil and then pop them in a zip top bag.
Freeze for up to 30 days.
To defrost, leave the wrapped squares at room temperature until they become soft. This can take a few hours.
Other Easy Cakes To Try
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Don’t forget to tag me on Instagram @laneandgreyfare if you make my recipes and follow along on Pinterest! Enjoy!!!
Blueberry Crumb Cake
Ingredients
For The Cake:
- 1.5 cups gluten free flour
- ½ cup granulated sugar
- 2.5 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 heaping tablespoons of cornstarch mixed with 3 tablespoons water
- ¾ cup milk of choice
- 2 tablespoons vegetable oil or canola oil
- 2 teaspoons pure vanilla extract
For the Blueberry Jam:
- Use this recipe or use store bought.
For the Crumb Topping:
- 1 cup 2 sticks unsalted butter or vegan baking sticks
- 2.5 cups gluten free flour
- 1 cup light brown sugar packed
- 1.5 teaspoons cinnamon
- Confectioners' sugar for dusting
For the Glaze:
- 1 cup confectioners' sugar
- 1 tablespoon blueberry jam
- 2 tablespoons water
Instructions
For The Cake
- Make the blueberry jam or use store bought. If making homemade, make sure it cools.
- 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 gluten free flour, granulated sugar, baking powder and salt.
- 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.
- Into the cornstarch water, whisk in the milk of choice, oil and 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. You will need to 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 it around so it coats the batter evenly.
- Cut the butter 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 gluten free flour for the crumb topping, the light brown sugar and the cinnamon.
- After it's combined, 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. They 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 interred to make sure it comes out clean.
- Let the crumb cake cool in the baking pan completely before trying to remove.
- When cool, use the parchment overhang to lift the cake out. Make sure the cake is not hot otherwise it will fall apart into a giant mess.
- Once cool, dust the entire cake with confectioners' sugar. A LOT of sugar. Cut the cake into squares.
For The Blueberry Glaze
- Whisk the confectioners' sugar, the blueberry jam and the water together in a small bowl.
- Drizzle over top of the crumb cake squares.
John
Such a quick and easy crumb cake to make!
Lee
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!