This post may contain affiliate links. Please read our disclosure policy.
Mom made this simple blueberry crumb cake for us recently. She got the recipe on Facebook from an old friend from Maine. I had a feeling this crumb cake would be delicious because her friend lives in the heart of Maine wild blueberry country, where she has a successful restaurant.
Since we don’t have easy access to wild Maine blueberries here in Arizona, Mom used regular cultivated blueberries in her simple blueberry crumb cake.
It was still delicious. Packed with blueberries, moist and not too sweet.
I thought it was perfect. But, I might be biased. Simple cakes, like this simple blueberry crumb cake, are my favorite kind of cake. I’ll choose them over a fancy frosted layer cake every time.
Ingredients
For the topping:
- Brown sugar
- All-purpose flour
- Ground cinnamon
- Ground nutmeg
- Ground cardamom (optional)
- Butter
For the cake:
- All-purpose flour
- Baking powder
- Ground cinnamon
- Salt
- Butter
- Sugar
- Egg
- Vanilla extract
- Low-fat buttermilk
- Fresh blueberries (or frozen)
How to Make Blueberry Crumb Cake
Step 1: Gather and prepare all ingredients. Preheat oven to 375F degrees. Great a 9-inch square baking pan (affiliate link).
Step 2: In a medium bowl, combine, all topping ingredients. Mix together with a fork until it is crumbly. Set aside.
Step 3: In another bowl, whisk together the flour, baking powder, cinnamon and salt.
Step 4: In a large bowl, beat together the remaining 1/3 cup butter and sugar with an electric mixer (affiliate link) until light and creamy. Beat in the egg and vanilla. Add 1/2 the flour mixture and beat until incorporated. Beat in the buttermilk and then the remaining flour mixture just until combined.
Step 5: Fold in the blueberries just until combined.
Step 6: Spread the batter evenly into the prepared pan and then sprinkle the crumb topping evenly onto the batter.
Step 7: Bake until a toothpick inserting in the center comes out clean, about 50 to 60 minutes.
Step 8: Remove from oven and place pan on a wire rack to cool completely.
Step 9: Serve as is or with whipped cream or ice cream, if desired.
How Many Calories and WW Points in Simple Blueberry Crumb Cake?
This cake is pretty lean as cakes go. According to my calculations, each piece (1/12th of cake) has about 279 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
11 SmartPoints (Green plan)
11 SmartPoints (Blue plan)
11 SmartPoints (Purple plan)
8 PointsPlus (Old plan)
Recipe Notes
To make it a little more Weight Watchers friendly, I might decrease the butter and increase the buttermilk a little if I were making it.
You could also swap the brown sugar and sugar with your favorite zero-calorie sweeteners. My favorites are Truvia Baking Blend (affiliate link) and Truvia (affiliate link) Sweet Complete Brown.
But, I’m not sure. The truth is that cakes are meant to have some butter and sugar in them. That’s what makes them cakes.
And when I slow down and really savor them, I’ve discovered that I only need a little taste to be completely satisfied. Enjoy!
If you’ve made this Blueberry Crumb Cake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Simple Blueberry Crumb Cake Recipe
Ingredients
For the Topping:
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom, optional
- 1/4 cup butter, softened
For the Cake:
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 3 cups fresh or frozen blueberries (if using frozen, do NOT thaw)
Instructions
- Preheat oven to 375F degrees. Grease a 9-inch square baking pan (affiliate link).
- In medium bowl, combine all topping ingredients. Mix together with a fork until it’s crumbly. Set aside
- In another bowl, whisk together the flour, baking powder, cinnamon and salt.
- In large bowl, beat together the remaining 1/3 cup butter and sugar, with an electric mixer (affiliate link) until light and creamy. Beat in the egg and vanilla. Add 1/2 the flour mixture and beat until incorporated. Beat in the buttermilk and then the remaining flour mixture just until combined.
- Fold in the blueberries just until incorporated.
- Spread the batter evenly into the prepared pan and then sprinkle the crumb topping evenly onto the batter.
- Bake until a toothpick inserted in the center comes out clean, about 50 to 60 minutes.
- Remove and place pan on a wire rack to cool completely.
- Serve as is or with whipped cream or ice cream, if desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 11 SmartPoints (Green plan) 11 SmartPoints (Blue plan) 11 SmartPoints (Purple plan) 8 PointsPlus (Old plan) To make it a little more Weight Watchers friendly, I might decrease the butter and increase the buttermilk a little if I were making it. You could also swap the brown sugar and sugar with your favorite zero-calorie sweeteners. My favorites are Truvia Baking Blend (affiliate link) and Truvia (affiliate link) Sweet Complete Brown. But, I’m not sure. The truth is that cakes are meant to have some butter and sugar in them. That’s what makes them cakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
