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–+ servings
Blueberry Crumb Cake: A Flaky, Sweet Summer Treat
Molly

Blueberry Crumb Cake: A Flaky, Sweet Summer Treat

A buttery layered dessert with a moist almond cake base, fresh blueberries, and a golden cinnamon-sugar crumble. Perfect for summer picnics or afternoon tea.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Seasonal Desserts
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 ½ cups fresh blueberries
  • ¾ cup (170g) soft butter, room temperature
  • ¾ cup (150g) granulated sugar
  • ¾ cup almond flour
  • 1 package (8–9 oz) pre-made almond cake mix (gluten-free or all-purpose flour)
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 1 tsp cinnamon
  • ½ cup all-purpose flour
  • ⅓ cup rolled oats
  • 1 tbsp ground flaxseed
  • 3 tbsp plant-based or dairy butter
  • 1 tsp lemon zest

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch pan with parchment paper.
  2. Combine almond flour, 1/4 cup sugar, and 1 tsp vanilla. Spread evenly in the pan.
  3. Bake 10 minutes or until lightly golden. Let cool completely.
  4. Toss blueberries with 1 tbsp cornstarch and 1 tsp cinnamon. Spread over cooled base.
  5. Place a second cake layer on top without pressing.
  6. Mix 1/2 cup flour, 1/3 cup oats, 1 tbsp flaxseed, and 3 tbsp butter until crumbly. Add remaining sugar, lemon zest, and 1 tsp vanilla.
  7. Sprinkle topping over second cake layer. Press gently to coat blueberries.
  8. Bake 30 minutes. Check doneness with a toothpick.

Nutrition

Serving: 1gCalories: 360kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gCholesterol: 50mgSodium: 120mgFiber: 3gSugar: 25g

Notes

Freeze leftover blueberries for 3 months.
Substitute plant-based butter for vegan option.
Use coconut sugar for caramel notes.
Blends almond flour with oat flour for denser texture.
Ensure cake layers are fully cooled before assembling.

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