Can you freeze blueberry crumb cake?

Yes, blueberry crumb cake freezes well! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil, or place it in an airtight container. It can be stored in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before serving.

How do you keep crumb topping from sinking?

To prevent crumb topping from sinking, make sure the topping is adequately chilled before baking. You can also lightly flour the fruit before adding the crumb topping to give it something to grip onto. Using a slightly thicker batter can also help support the weight of the topping.

What is the difference between crumble and crumb cake?

While both contain a similar topping, the main difference lies in the base. A crumble typically features a fruit filling topped with a streusel-like mixture of flour, butter, and sugar. A crumb cake, like a blueberry crumb cake, features a cake base and a similar streusel topping.

How do you store blueberry crumb cake?

Blueberry crumb cake is best stored at room temperature in an airtight container. It will typically stay fresh for 2-3 days. You can also refrigerate it to extend its shelf life, but it may dry out slightly.

Can I use frozen blueberries in crumb cake?

Yes, you can use frozen blueberries in blueberry crumb cake. There's no need to thaw them before using. Just toss them with a tablespoon or two of flour to help absorb any excess moisture and prevent the batter from turning blue.

What's the best way to reheat blueberry crumb cake?

The best way to reheat blueberry crumb cake is in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave individual slices for 20-30 seconds.

Blueberry Crumb Cake: The Secret to a Perfectly Light & Satisfying Dessert 2026

Name: Blueberry Crumb Cake
Prep time: 15 min
Cook time: 50 min
Total time: PT-494752H43M39S
Cuisine: American
Ingredients: For the Crumb Topping:; 3/4 cup all-purpose flour (90g); 1/2 cup packed brown sugar (100g); 1 tsp ground cinnamon; 6 tbsp cold unsalted butter, cubed (85g); For the Cake:; 1 1/2 cups all-purpose flour (180g); 2 tsp baking powder; 1/2 tsp salt; 3/4 cup granulated sugar (150g); 1 large egg; 1/2 cup milk (120ml); 1/4 cup unsalted butter, melted (57g); 1 tsp vanilla extract; 2 cups fresh or frozen blueberries (300g)

Blueberry Crumb Cake

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This Blueberry Crumb Cake is a simple, comforting dessert made with pantry staples and frozen blueberries. It features a tender, buttery cake studded with juicy berries and a generous, crunchy crumb topping. Perfect for brunch or an afternoon treat with coffee.

Author: Harmony
Prep Time: 15min
Cook Time: 50min
Total Time: 1h 10min
Yield: 9 squares 1x
Category: dessert
Method: baking
Cuisine: American

Ingredients

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For the Crumb Topping:
3/4 cup all-purpose flour (90g)
1/2 cup packed brown sugar (100g)
1 tsp ground cinnamon
6 tbsp cold unsalted butter, cubed (85g)
For the Cake:
1 1/2 cups all-purpose flour (180g)
2 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar (150g)
1 large egg
1/2 cup milk (120ml)
1/4 cup unsalted butter, melted (57g)
1 tsp vanilla extract
2 cups fresh or frozen blueberries (300g)

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Instructions

Preheat oven to 375°F (190°C). Grease an 8×8 or 9×9 inch square baking pan and line with parchment paper.
Make the crumb topping: In a medium bowl, whisk flour, brown sugar, and cinnamon. Add cold cubed butter and use fingers or a pastry cutter to work it in until mixture resembles coarse sand with some clumps. Refrigerate.
Make the cake batter: In a large bowl, whisk flour, baking powder, salt, and granulated sugar.
In a separate bowl, whisk egg, milk, melted butter, and vanilla until smooth.
Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined; do not overmix.
If using fresh blueberries, toss them in 1 tbsp flour. Gently fold blueberries into the batter.
Spread batter evenly into prepared pan. Sprinkle chilled crumb topping over the batter, creating clumps with your fingers.
Bake for 45-50 minutes, until a toothpick inserted into the cake center comes out clean. Cool in pan before slicing.

Notes

For frozen blueberries, use directly from freezer without thawing. To prevent sinking, toss fresh berries in flour. Store covered at room temperature for up to 2 days. Freeze for longer storage.

Nutrition

Serving Size: 9
Calories: 320
Sugar: 28
Sodium: 200
Fat: 12
Saturated Fat: 7
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 50
Fiber: 2
Protein: 4
Cholesterol: 45

Find it online: https://harmonymeal.com/blueberry-crumb-cake/