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    Home » Dessert

    Blueberry Crumb Cake

    Published: Apr 25, 2022 · Modified: Aug 21, 2022 by Lee · This post may contain affiliate links · 15 Comments .

    Jump to Recipe Jump to Video

    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)!

    A trio of powdered Blueberry Crumb Cakes rises from the plate.

    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, Chocolate Tea Cake and Eggless Strawberry Cake. 

    Jump to:
    • Reasons to love this cake
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Blueberry Crumb Cake
    • Expert Baking Tips
    • Recipe FAQs
    • Storing and Freezing
    • Other Easy Cakes You'll Love
    • 📖 Recipe
    • Blueberry Crumb Cake
    Blueberry glaze is drizzled sporadicly on squares of crumb cakes

    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.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make this 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.

    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 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.

    A glass ramekin with blueberry jam.

    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.

    Whisking together the dry ingredients.
    Step 2
    Cornstarch water in a bowl.
    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.

    Whisking the wet ingredients in a bowl.
    Step 4
    Mixing the wet and dry ingredients into a white batter.
    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.

    The blueberries in the batter.
    Blueberries staining the top of the batter.

    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.

    A glass bowl with butter slices.
    A glass bowl with melted butter.

    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.

    The crumb ingredients in a glass bowl.
    Mixing the crumb ingredients in a glass bowl.
    Adding the butter to the crumb ingredients.
    Mixing until the ingredients make nugget crumbles.

    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.

    Crumbles to the top of the batter.

    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.

    Hot pink blueberry glaze in a ramekin with a white spoon.

    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. 

    Recipe FAQs

    Can I make this cake ahead of time?


    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.

    How many slices does this make?


    This cake can make 15-18 slices. I prefer 15 because I like to cut them a little larger.

    Why do we use blueberry jam? Can't I just fold fresh blueberries into the batter?


    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.

    Do I have to add the glaze on top?


    Absolutely not! It's not needed. It just adds pretty color and a hint more sweetness.

    My glaze isn't the right consistency. What do I do?

    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.

    A 45 degree angle of gluten free Blueberry Crumb Cakes.

    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 You'll Love

    • Eggless Strawberry Cake
    • Vanilla Chocolate Chip Cake
    • Irish Tea Cake
    • Chocolate Lemon Cake

    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

    A trio of powdered Blueberry Crumb Cakes rises from the plate.

    Blueberry Crumb Cake

    Author: Lee
    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)!
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 33 mins
    Total Time 53 mins
    Course Dessert
    Cuisine American
    Servings 15 squares
    Calories 361 kcal

    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.

    Video

    Notes

    Storing: Wrap extra squares individually in foil and then pop them in a zip top bag at room temperature for up tp 3 days.
    Freezing: Wrap extra squares individually in foil and then pop them in a zip top bag and freeze for up to 30 days. To defrost, leave the squares wrapped in foil at room temperature until soft. It might take 1-2 hours. 
    For vegan: Use vegan baking sticks, a non dairy milk and a gluten free flour that is free from dairy. 

      Nutrition

      Calories: 361kcalCarbohydrates: 55gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 34mgSodium: 160mgPotassium: 45mgFiber: 3gSugar: 31gVitamin A: 399IUVitamin C: 1mgCalcium: 94mgIron: 1mg
      Tried this recipe?Let us know how it was!

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      Reader Interactions

      Comments

      1. John

        April 27, 2022 at 1:38 pm

        5 stars
        Such a quick and easy crumb cake to make!

        Reply
        • Lee

          April 27, 2022 at 9:48 pm

          Thank you!

          Reply
          • Elaine Adamo

            June 24, 2022 at 2:05 pm

            5 stars
            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

            Reply
            • Lee

              June 24, 2022 at 2:25 pm

              Thank you!! SO glad!

              Reply
        • Berni

          August 26, 2022 at 7:38 pm

          5 stars
          Another GREAT Lane & Grey Fare recipe. Thank you for sharing so many great recipes with us!! I can’t stop eating this crumb cake!!! ❤️

          Reply
          • Lee

            August 27, 2022 at 11:58 am

            SO glad thank you so much!

            Reply
      2. Rachelle

        May 10, 2022 at 5:34 pm

        5 stars
        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!

        Reply
        • Lee

          May 11, 2022 at 9:30 pm

          I'm so so glad! Thanks so much!

          Reply
        • Nancy

          July 07, 2022 at 9:31 pm

          5 stars
          This recipe was easy to follow. My family and I absolutely loved it.

          Reply
      3. Anne

        June 17, 2022 at 10:44 am

        5 stars
        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!!!

        Reply
        • Lee

          June 17, 2022 at 10:50 am

          SO glad!!! Thank you!

          Reply
      4. Nicole

        June 19, 2022 at 5:16 pm

        5 stars
        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!!

        Reply
        • Lee

          June 19, 2022 at 10:25 pm

          Oh my gosh so so kind! Thank you so much!!! So glad!

          Reply
      5. Lucy

        June 30, 2022 at 12:55 pm

        5 stars
        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!

        Reply
        • Lee

          June 30, 2022 at 8:51 pm

          I'm so glad thank you so much!

          Reply

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      Lee, the beautiful founder of Lane and Grey Fare.

      Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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