prep time: 30 min | bake time: 55 min | total time: 1 hr 30 min
There are some cakes that don’t need frosting or fancy decorations to be special, and this Blueberry Crumb Cake is one of them. It’s the kind of cake I find myself baking whenever blueberries are in season or honestly, whenever I’m craving something simple and comforting. The kitchen fills with the smell of butter, vanilla, and cinnamon as it bakes, and waiting for it to cool is always the hardest part.
For me, the best crumb cake is all about balance. It needs a soft, buttery cake that stays tender, plenty of juicy blueberries in every slice, and a generous layer of crisp, golden crumble on top. This recipe has exactly that.
One of my favorite ways to enjoy it is slightly warm with a scoop of vanilla ice cream. But it’s just as perfect with a hot cup of coffee on a slow morning or afternoon tea shared with family.
And if you’ve been looking for a crumb cake that doesn’t rely on eggs, you’re in the right place. This recipe is completely eggless, easy to make dairy-free, and honestly, you won’t miss the eggs at all.
In a large bowl, whisk together the milk and lemon juice (or vinegar). Let it sit for 5 minutes, then whisk in the sugar and vanilla.
Add the dry ingredients and mix until just combined. Stir in the melted butter until smooth, being careful not to overmix.
Toss the blueberries with 1 tablespoon of flour to help prevent them from sinking, then gently fold them into the batter.
Pour the batter into the prepared pan and spread it evenly. Sprinkle the crumble topping over the batter. Bake for 50–55 minutes, or until the topping is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool, then dust with powdered sugar before serving. Store in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator.
Yes. Simply use your favorite dairy-free milk and vegan butter.
Fresh or frozen blueberries both work well. If using frozen blueberries, don’t thaw them first. Add them straight to the batter after mixing with some flour to prevent excess moisture and color bleeding.
Toss the blueberries with a little flour before folding them into the batter. This helps suspend them more evenly throughout the cake while it bakes.
Keep it in an airtight container or under a cake cloche in the fridge for up to 2-3 days.
This usually happens when the butter is too warm. Chilling the crumble before baking helps create distinct crumb pieces.
Snap a photo, share your masterpiece and tag me @pastrybysaloni , I’d love to see your stunning bakes.
If this recipe has you craving more, you’re in for a treat! My collection of irresistible vegan desserts has everything from rich, chocolatey delights to perfectly fluffy pastries.
Here are three must-try favorites:
And finally… grab a copy of my cookbook Vegan Baking Made Simple – this is perfect for anyone looking to learn more about baking traditional recipes without dairy or eggs! Available on Amazon HERE
