This Easy Blueberry Almond Crumble Cake Recipe is as delicious as it is easy to make! With no fancy equipment, you’ll have a delicious cake topped with sweet blueberries and crunchy almond crumble on the top! It’s perfect for dessert, snack, or dare I say, breakfast!?
Why You’ll Love…
You’ll love how easy this Blueberry Crumb Cake is to make! With just a few ingredients, a bowl, and a whisk, you’ll have an easy and delicious cake to enjoy all week long! It’s very similar to a coffee cake, just swapping the streusel topping for blueberries! With a cake so delicious, it makes you wonder if you can also eat this for breakfast too?!
Fresh or Frozen Fruit
While trying to soak up the last little bit of summer’s harvest, I like to use fresh blueberries with this recipe, however, I love making a dessert that can be enjoyed all year long! So if you’re making this dessert when blueberries aren’t at their peak or aren’t available near you, you are more than welcome to sub in a different fruit or use frozen fruit!
If you’re going to use frozen fruit with this recipe, make sure you add the fruit while it’s still frozen and bake it right away so the fruit doesn’t start to melt and let off moisture! Sometimes, I’ve noticed that frozen blueberries can stain the color of the cake, but no worries, it doesn’t affect the taste! It’s still just as delicious as using fresh blueberries!
Substitutions and Additions:
This Blueberry Almond Cake is delicious all by itself, but here are a few ways to spice up this cake and take it to the next level!
Fruits: The fresh blueberries are perfect in this cake, but you can really use whatever type of fresh berries you want! If you use strawberries, I recommend cutting them into small pieces, about the size of raspberries or blueberries, so they don’t sink to the bottom!
Citrus: Adding some lemon juice or lemon zest would be absolutely delicious in this recipe! You could even add in some orange or grapefruit zest depending on which other berries you add to this recipe!
Glaze: Adding a vanilla or lemon glaze to the top would be even more delicious! Just make a simple glaze with powdered sugar, milk, and vanilla extract/lemon juice, and you’ll have a delicious sweet drizzle for the top!
If you’re looking for more ways to enjoy fresh fruit this season, I have a few recipes linked here! From galettes, pastries, to cookies and more, I have plenty of easy recipes to enjoy the last bit of those fresh sweet summer fruits!
Equipment Needed:
9-inch Round Pan – I prefer to use a round pan, that I spray with nonstick spray and then place parchment paper on the bottom! You can also use a springform pan to help remove the cake after baking!
Glass Bowls – I like to use a set of glass mixing bowls so I can make the crumble in one bowl and have another large bowl for the batter!
Whisk – Because there’s no butter in the batter of this recipe, you can just use a whisk to stir everything together, so you can leave the electric mixer away for this recipe! Of course, if you wanted, you can always add the ingredients to the bowl of a stand mixer with the paddle attachment. That works too!
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Ingredient List:
See Recipe Card for Full Recipe
Step by Step Instructions:
Step 1. In a small bowl, make the crumble by combining softened butter, sugar, brown sugar, flour and sliced almonds. Set aside.
Step 2. In a large bowl, stir all the wet ingredients together. Then whisk together the dry ingredients until the batter is smooth.
Step 3: Pour batter in a 9-inch round prepared pan, that’s lined with parchment paper and nonstick spray. Then add in blueberries.
Step 4. Generously top blueberries with crumble and then bake in a preheated oven until golden brown on the top of the cake and a toothpick inserted comes out clean.
Storage Instructions:
I like to cut into slices and store in an airtight container at room temperature for about 3-4 days! If you’re storing the whole cake, wrap securely in plastic wrap and store at room temperature.
Helpful Tips and Tricks
I like to use a flavorless vegetable oil, but you can use melted butter, coconut oil, avocado oil, or even olive oil if you wanted! The oils provide the cake with a softer, moist crumb instead of butter, but use what you have on hand!
If you wanted to increase the almond flavor, you can sub in half a cup of almond flour for the all purpose flour!
This Blueberry Almond Crumb Cake has a little bit of everything all in one bite, from a soft almond cake, with sweet juicy blueberries and the perfect crunchy almond crumble topping! This type of cake is perfect to enjoy with a cup of coffee in the morning or with a scoop of ice cream at night! However you want to enjoy this cake, I support it!
Cheers!
-Holly Michelle
Easy Blueberry Almond Crumble Cake Recipe
Ingredients
- 1/3 cup Oil
- 3/4 cup Sugar
- 2 Eggs
- 2 tablespoons Greek Yogurt
- 4 tablespoons Milk
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Almond Extract
- 1 1/2 cup Flour
- 2 teaspoons Baking Powder
- 1 1/2 cups Blueberries
Crumble Topping:
- 3 tablespoons Butter softened
- 1/2 cup Flour
- 2 tablespoons Brown Sugar
- 2 tablespoons Sugar
- 1/2 teaspoon Vanilla
- 1/2 cup Sliced Almonds
Instructions
- Preheat oven to 350 degrees. Grease a 9-inch cake pan and layer with parchment paper on the bottom.
- In a bowl, add sugar, eggs and oil. Mix everything together until smooth.1/3 cup Oil, 3/4 cup Sugar, 2 Eggs
- Then mix in yogurt, milk, almond extract, and vanilla extract.2 tablespoons Greek Yogurt, 4 tablespoons Milk, 1 teaspoon Vanilla Extract, 1/2 teaspoon Almond Extract
- After the wet ingredients are fully mixed, add in flour and baking powder.1 1/2 cup Flour, 2 teaspoons Baking Powder
- Gently pour in the batter and smooth out the top.
- Then add the blueberries to the top before making the crumble.1 1/2 cups Blueberries
Crumble Topping:
- In a bowl, combine butter, sugar, brown sugar, vanilla, almonds, and flour. Stir together.3 tablespoons Butter softened, 1/2 cup Flour, 2 tablespoons Brown Sugar, 2 tablespoons Sugar, 1/2 teaspoon Vanilla, 1/2 cup Sliced Almonds
- Add the crumble to the top of the blueberries.
- Then place the cake into the oven, bake for about 35-45 minutes!
- Sprinkle with powdered sugar and enjoy!
