A soft cake flavored with cinnamon, nutmeg, lemon zest and vanilla. A crumb topping loaded with brown sugar and chopped walnuts. Why was I ever on the fence about making this Blueberry Crumb Cake?

Oh, yes. Because I can’t eat blueberries. I know, they’re juicy and sweet and delicious. You’re preaching to the converted. But they put the fear of God into my intestines. I was going to substitute another fruit, but then I learned something new about Jeff: he loves blueberries. He was all about this week’s Tuesdays with Dorie pick being a Blueberry Crumb Cake. So, we negotiated: I baked with blueberries; he’ll be trying goat cheese later this week.

Regardless of my blueberry affliction, I completely recommend this cake. It smells fantastic as it bakes, it stays moist, and the crumb topping strikes just the right balance of sweet, buttery and crunchy. It’s so tasty, I might be able to talk Jeff into trying goat cheese and a mushroom.

Blueberry Crumb Cake

Adapted from Dorie Greenspan’s “Baking: From My Home to Yours”

Makes 8 servings


  • 5 tablespoons unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1/3 cup (packed) light brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts

  • 1 pint (2 cups) blueberries (preferably fresh, or frozen, not thawed)
  • 2 cups plus 2 teaspoons all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 2/3 cup sugar
  • Grated zest of 1/2 lemon or 1/4 orange
  • 3/4 stick (6 tablespoons) unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk
  1. Preheat the oven to 350 degrees F. Butter an 8-inch square pan, and put it on a baking sheet.
  2. For the Crumbs: Put all the ingredients (except the nuts) in a food processor, and pulse until the mixture forms clumps and holds together when pressed. Transfer the mixture into a bowl, stir in the nuts, and press a piece of plastic against the surface. Refrigerate until needed.
  3. For the Cake: Toss the blueberries and 2 teaspoons of flour together in a small bowl to coat the berries. Set aside.
  4. Whisk together the remaining 2 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  5. Rub the sugar and zest together with your fingertips, and place it into the bowl of a stand mixer. Add the butter, and beat the sugar with the butter at medium speed until light, about 3 minutes.
  6. Add the eggs, one at a time, beating for about 1 minute after each addition. Add the vanilla extract. (Don’t worry if it looks curdled at first. It will smooth out.)
  7. Reduce the mixer speed to low, and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2.
  8. Gently stir in the berries.
  9. Transfer the batter to your prepared pan, and smooth the top with a spatula. Scatter the crumb mixture over the batter, and press the down slightly.
  10. Bake for 55 to 65 minutes, or until the crumbs are golden and a knife inserted into the center of the cake comes out clean. Transfer the cake to a rack, and cool.