Blueberry Cake Recipe with Crumble Topping

blueberry cake slice with whipped cream

The warming aroma of blueberry, cinnamon and brown sugar baking in the oven is unbeatable. It’s the inspiration behind this incredible cake – my crumble-topped blueberry cake recipe! This berry cake has all those delicious flavors that I love about blueberry pie, in cake form, with blueberry whipped cream on top! Yep, you read that right – I add blueberry even to the whipped cream!

  • Want to receive new recipe updates? Make sure to subscribe to my YouTube channel and turn on notifications.

ingredients for blueberry cake with crumble topping

Ingredients for the Recipe!

This blueberry cake is made with Greek yogurt and vegetable oil, making the crumb extra delicate, moist and tender. I add just a touch of cinnamon and nutmeg to the batter to add a warming flavor and aroma. This fluffy cake is dotted with tons of blueberries and of course that crumble topping. I make the topping with old-fashioned oats, diced pecans, brown sugar, butter and just a hint of cinnamon. The crumble topping is simply incredible! You’ll love the crunchiness that it adds to the cake!

The prep time for this blueberry cake is about 20 to 25 minutes! Super easy to make, no special tools required!

blueberry cake method photos

How to Make a Blueberry Crumble Cake

I love how quick and easy this cake recipe is to make! Here’s how it’s done:

  1. Preheat the oven to 350F and line the bottom of a 9-inch spring form pan with parchment paper. Spray the sides with a baking spray.
  2. In a large mixing bowl, whisk together the yogurt, sugar, vanilla and eggs for a few minutes until creamy and smooth. Whisk in the oil, then set aside the wet batter. In a separate bowl, combine the dry ingredients: flour, baking powder, salt, cinnamon and nutmeg. Sift the dry ingredients in the wet ingredients, then mix together just until the flour is incorporated; do not overmix.
  3. In a separate bowl, toss together the blueberries and cornstarch, coating the berries well; this will help keep the blueberry juices thickened as the berries cook in the cake batter. Reserve 1/2 cup of the blueberries for the topping. Add the remaining berries to the batter and fold in. Pour the prepared batter into the pan, spread evenly to the edges and level the top.
  4. In a small bowl, prepare the crumble topping. Combine the oats, melted butter, brown sugar, pecans and a sprinkle of cinnamon. Toss the ingredients together until they are well coated in the butter. Sprinkle the mixture in an even layer over the cake batter. and sprinkle with the remaining berries.
  5. Bake the cake in the preheated oven for 60 to 70 minutes, until a toothpick inserted into the center comes out clean. Once the cake is baked, remove it from the oven and cool in the pan for 30 minutes, then on a wire rack.

blueberry whipped cream frosting

The Blueberry Whipped Cream

And, for my favorite part – the blueberry whipped cream topping! I just make a batch of whipped cream, then add blueberry preserves straight into the whipped cream. It’s that easy! And, it transforms this recipe! It adds a bit more sweetness and a whole lot of creaminess to every bite. If you love loads of whipped cream, consider making a double batch, because it might be gone quick!

I loved this frosting so much, I made a separate video recipe with raspberry! Check out my ‘Berry Whipped Cream Frosting’ and use it for any cake!

blueberry cake with crumble topping and whipped cream

More Recipes!

Enjoyed this easy berry cake recipe? Check out some of my other recipes you’re sure to enjoy!

Enjoyed this recipe? Please share and save it to Pinterest!

Blueberry Cake with whipped cream

Supplies/Tools

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

Blueberry Cake Recipe with Crumble Topping

20 mins prep + 1 hr cook
10 servings
Quick and easy blueberry crumble cake with loads of blueberries and an oat topping. Plus, blueberry whipped cream!

Ingredients 

For Cake Layer:

  • 1 cup plain Greek yogurt
  • 4 large eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup vegetable oil
  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 cups blueberry
  • 1 tablespoon cornstarch

For Topping:

  • 3/4 cup old-fashioned oats
  • 1/4 cup diced pecans
  • 1/4 cup brown sugar
  • 1/4 cup melted butter
  • sprinkle of ground cinnamon

For Whipped Cream:

  • 1 cup heavy cream, chilled
  • 1/2 tsp vanilla extract
  • 1/2 cup confectioner's sugar
  • 1/4 cup blueberry preserves

Instructions

  • Preheat the oven to 350F and line the bottom of a 9-inch spring form pan with parchment paper. Spray the sides with a baking spray.
  • In a large mixing bowl, whisk together the yogurt, sugar, vanilla and eggs for a few minutes until creamy and smooth. Whisk in the oil, then set aside the wet batter. In a separate bowl, combine the dry ingredients: flour, baking powder, salt, cinnamon and nutmeg. Sift the dry ingredients in the wet ingredients, then mix together just until the flour is incorporated; do not overmix.
  • In a separate bowl, toss together the blueberries and cornstarch, coating the berries well; this will help keep the blueberry juices thickened as the berries cook in the cake batter. Reserve 1/2 cup of the blueberries for the topping. Add the remaining berries to the batter and fold in. Pour the prepared batter into the pan, spread evenly to the edges and level the top.
  • In a small bowl, prepare the crumble topping. Combine the oats, melted butter, brown sugar, pecans and a sprinkle of cinnamon. Toss the ingredients together until they are well coated in the butter. Sprinkle the mixture in an even layer over the cake batter. and sprinkle with the remaining berries.
  • Bake the cake in the preheated oven for 60 to 70 minutes, until a toothpick inserted into the center comes out clean. Once the cake is baked, remove it from the oven and cool in the pan for 30 minutes, then on a wire rack.
  • Prepare the whipped cream when ready to serve; I like to enjoy this cake warm. In a large mixing bowl, whisk together the chilled cream, vanilla and sugar for 3 to 4 minutes on high speed until stiff peaks form. Add the blueberry preserves and whisk again for about 30 seconds, just until combined. If desired, transfer the whipped cream into a pastry bag tipped with a star tip; I used Ateco tip #847.
  • Serve a generous amount of whipped cream on the side with each slice of this blueberry pie cake! Keep the leftovers well wrapped in plastic. This cake can stand at room temperature for 1 day and up to 1 week in the refrigerator. Keep the cream refrigerated.

Nutrition

Calories: 561kcal | Carbohydrates: 68g | Protein: 9g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 317mg | Potassium: 143mg | Fiber: 2g | Sugar: 40g | Vitamin A: 618IU | Vitamin C: 4mg | Calcium: 167mg | Iron: 2mg