You Will Fall Head Over Heels For this Incredible Cake

One of the nice things about this dessert is that it is easy to take with you. Trust me on this one! I have baked a beautiful dessert and when we left the house it was amazing but by the time we arrived at our destination, well let’s just say it looked like a 6-year-old made it.

Being able to take this to any potluck or gathering and a can of whipped topping or freshly whipped cream and just add a dollop at serving time is going to make your life so much easier.

Blueberry Crumble Cake

Crumble Topping


  • 1 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cold unsalted butter, cut into cubes


  1.  In a large bowl, combine the flour, sugar, salt and cinnamon.
  2. Stir to combine ingredients.
  3. Add cold butter to dry ingredients.
  4. Using a pastry cutter or two forks blend butter into the flour mixture until moist and sandy, but still clumpy.
  5. Place bowl in the refrigerator until ready to add to cake.

Blueberry Cake:

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2/3 cup buttermilk
  • 1 1/2 cups blueberries


  1. Preheat oven to 375 degrees.
  2. Butter an 8 x 8 inch baking dish.
  3. In a medium bowl combine the flour, baking powder and salt. Whisk to combine; set aside.
  4. In a large mixing bowl, mix the butter and sugar with paddle attachment, until light and fluffy.
  5. Add the egg and vanilla. Mix until combined.
  6. Add half of the dry ingredients and mix until just combined, then add in buttermilk, followed by the remaining dry ingredients. Mix until just incorporated.
  7. Using a rubber spatula, fold the blueberries into the batter.
  8. Place batter into butter baking dish and smooth the top.
  9. Take crumble mixture; gently scatter mixture evenly over the batter.
  10. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Quick Tip: To help keep the blueberries from sinking to the bottom of the cake. Gently dust some flour over them and coat prior to adding to cake batter.

Recipe and photo courtesy of Cyndi and My Kitchen Craze 


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