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, Chocolate Tea Cake and Eggless Strawberry Cake.
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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!!!
- Blueberries- Adds that gorgeous color and lovely sweetness like in my Blueberry Cookies!
- 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 like in my Mini Pancakes.
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 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 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 step by step instructions 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 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 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.
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- 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
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 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 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!
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!
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.
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!
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!
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!
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!
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!!