Caitlin’s Confections: Wild Blueberry Crumble Cake

A few weeks ago, Ryan and I were clearing a path in some of the wetlands behind our house. Low and behold, blueberry bushes (really, blueberry trees) were scattered EVERYWHERE! We’ve been picking wild blueberries for days and while I’m going to be making a huge batch of jam, I had to start using our harvest. Cue, the softest, fluffiest, wild blueberry crumble cake you’ll ever make.

What I love about this cake is that the base is light and not as sweet, pairing perfectly with the wild blueberries which add natural sweetness. I love using fresh berries in cooking. I feel like everything just tastes real.

This is also one of those one bowl, super easy cakes, that you can totally make on the fly. It’s a great vanilla base to have in your back pocket and the crumble topping is pretty generic as far as crumbles go.

We’re only at the start of blueberry season. In the northeast, they last pretty consistently through most of August. However, we’ve noticed they’re ripening early this year. Be it the warmer temps or lack of rain- we’ve got the perfect conditions for an excellent harvest. So, bake away!

Ingredients (Cake)

1 1/2 c flour

2 tsp baking powder

1 tsp cinnamon

1 tsp salt

3/4 c brown sugar

2 eggs

2/3 c milk

Juice from one lime

Zest from one lime

1 1/2 c blueberries

Ingredients (Crumble)

1/2 c flour

1/4 c brown sugar

4 tbsp butter, cubbed


1. In a bowl, whisk together the dry ingredients of your cake. Then, add the wet ingredients and stir together with a wooden spoon. This cake remains light if you’re careful not to over mix.

2. Pour your cake batter into a greased pan. You can use a round pan, rectangular pan, and either metal or glass. However, your cook time may change accordingly. Top your cake mix with your blueberries and set aside.

3. In another bowl, using your hands, crumble your crumble ingredients together until small pea-sized pieces remain. Sprinkle your crumble on top of the blueberries, one top of your cake batter.

4. Bake your crumble cake for 45-50 minutes at 350 degrees Fahrenheit. Once the center is firm, allow it to sit before serving. Add a scoop of ice cream for an extra treat.

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