Gram's Blueberry Crumb Cake
Gram’s Blueberry Crumb Cake is extra moist with a thick cinnamon-sugar topping and a hint of nutmeg. This classic family recipe is perfect for brunch, dessert, or sharing with friends and neighbors.
Ingredients
- 3 cups all purpose flour
- 2 cups granulated sugar
- 3 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ⅓ cup vegetable oil
- 1 pint fresh blueberries
- ½ cup granulated sugar (for topping)
- ¾ teaspoon ground nutmeg (for topping)
Instructions
- Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl combine flour, sugar, baking powder and salt. Stir them with a whisk.
- Add eggs, oil and milk to the dry ingredients. Mix well using a whisk.
- Gently fold the Blueberries into the mixture. The batter will seem thick.
- Grease a 9 x 13 baking pan with butter or cooking spray to keep the cake from sticking to the pan. Spoon batter into the prepared baking pan.
- In a small bowl, combine sugar with nutmeg. Stir them with a whisk.
- Sprinkle sugar/nutmeg mixture on the top of the batter.
- Bake at 350 degrees Fahrenheit for 50 minutes. Allow the cake to cool before cutting.
- Serve as desired. Store leftover cake covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Or, freeze leftover cake for up to 3 months.
Notes
- Fresh blueberries give the best flavor, but frozen berries can be used - do not thaw before adding to the batter to avoid extra moisture.
- The sugar and nutmeg topping adds a delightful crunch and subtle warm spice - don’t skip it!
- Vegetable oil keeps the cake extra moist; using butter will slightly change the texture.
- Bake until a toothpick inserted in the center comes out clean; oven temperatures may vary.
- Store at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 3 months.
Nutrition
Serving: 1pcCalories: 330kcalCarbohydrates: 55gProtein: 4gFat: 11gSaturated Fat: 1.5gSodium: 210mgFiber: 1gSugar: 33g
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