Easy Blueberry Cake with Oat Crumble Topping (video)

If you love a simple and delicious berry cake, this one is for you! Delicate and moist blueberry cake topped with oat crumble and blueberry whipped cream! This easy cake is dotted with tons of blueberries and has a hint of cinnamon and nutmeg. The crispy, nutty oat crumble on the top makes it even better! Enjoy this blueberry cake for any occasion, or just because!

Watch my Blueberry Crumble Cake Video Tutorial

Watch my YouTube blueberry crumble cake video tutorial for step-by-step instructions and see just how easy it is to make! Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Blueberry Cake Recipe

Here are my tips for the main ingredients you’ll need to make this incredible blueberry cake! Find all the ingredients with measurements in the printable recipe card below.

• Blueberries – you can use both fresh or frozen berries for this recipe. Make sure to completely thaw frozen berries first before using in the recipe. In addition to the fresh berries, you can also add a handful of dried blueberries.
• Rolled Oats – I prefer to use old-fashioned rolled oats for this recipe for their texture, but just about any oatmeal will work well.
• Nuts – any variety of nuts will work well for the crumble topping. My favorites are pistachio, almond, pecan, and walnut.
• Sour Cream or Greek Yogurt – either one of these will work well for the cake batter.
• Cooking Oil – using oil in a cake recipe will yield a more moist and delicate cake versus using butter. However, you can substitute the oil with melted, unsalted butter. Avocado, light olive, or canola oil all work well.
• Heavy Cream – make sure the cream is very well chilled before making the whipped cream.
• Blueberry Preserves – or jam; for making the berry whipped cream.

Preparing the Blueberry Cake Batter

This delicious blueberry crumble cake comes together in no time with little effort! Here’s how to make the cake batter:

1. Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper and spray the side with a baking spray. You can also use a medium-sized square pan, if desired.
2. Place the sugar, eggs, and vanilla extract into large mixing bowl. Using a mixer, beat the eggs and sugar together for 3 to 4 minutes, until fluffy.
3. Next, add the sour cream or Greek yogurt and mix again until well combined; about 1 minute. Pour in the oil and mix briefly, just until combined.
4. In a separate mixing bowl, combine the dry ingredients: all-purpose flour, baking soda, baking powder, sea salt, cinnamon, and nutmeg.
5. Sift the dry ingredients into the wet batter. Use a mixer to combine everything together, mixing for a few minutes until the batter is smooth and clump free.
6. In a separate bowl, combine the blueberries with the cornstarch. Toss the berries until they’re well coated, then fold them into the batter.

Preparing the Oat Crumble Topping

Once you have the cake batter ready, it’s time to make the oat crumble topping!

1. In a small bowl, combine the rolled oats, diced nuts, brown sugar, cinnamon, and flour.
2. Use a coarse cheese grater and grate in the frozen butter. Use your finger to combine all the ingredients together.

Baking Instructions for Blueberry Crumble Cake

1. Transfer the prepared cake batter into your lined baking pan. Use a spatula to spread the batter evenly, making sure it’s flat on top.
2. Sprinkle the oat crumble over the top in an even layer.
3. Bake the cake at 350°F for 65 to 80 minutes, or until a toothpick inserted into the center comes out clean.
4. Remove the cake from the oven, let it sit in the pan for 5 minutes, then carefully remove it from the pan and onto a wire cooling rack to cool.

Easy Blueberry Whipped Cream

You can enjoy this easy blueberry cake plain without any cream, but I personally love this simple and delicious blueberry whipped cream! It’s the perfect complement to this incredible cake!

1. For the whipped cream – pour chilled heavy cream into a large mixing bowl and add the powdered sugar, vanilla extract, and sea salt.
2. Using a mixer, whisk for 3 to 5 minutes until stiff peaks form.
3. Add the blueberry preserves last and whisk again for about 30 seconds, until well incorporated.
4. Transfer the whipped cream into a pastry bag tipped with a star tip, or simply spoon it onto each slice of cake.

Serving Blueberry Crumble Cake

I personally love to enjoy this blueberry cake while it’s still warm with a large dollop of blueberry whipped cream on the side. It’s fantastic with a cup of coffee or tea, too!

Store the cake at room temperature for up to 2 days. For longer storage, allow the cake to cool down first, wrap it in plastic wrap, and refrigerate. Keep the whipped cream separately.

More Recipes to Try!

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

• Blueberry Peach Ricotta Cake – another easy and simple recipe with sliced peaches and loads of berries.
• Blueberry Lemon Cake – with lemon curd filling and creamy cream cheese frosting.
• Easy Raspberry Almond Cake
• Blueberry Zucchini Cake – with blueberry whipped cream. The most delicious zucchini cake!!

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