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This blueberry skillet crumb cake is comfort food and convenience at its finest! This rustic and sweet coffee cake is bursting with pops of blueberries throughout, topped with a streusel mixture. Whether you’re serving up a delightful breakfast, a tempting dessert, or hosting guests, this blueberry cake will be a hit. With each bite, you’ll enjoy the delightful tart, juicy blueberries, making it a treat you won’t be able to resist. Skillet-based desserts like this look so pretty in the center of the table, ready to dive into.
Make a fun blueberry skillet crumb cake as an easy-going homemade dessert perfect for every occasion.
Also try blueberry meringue squares, a blueberry poppy seed loaf, rhubarb custard cake, or these blueberry cream cheese muffins.
Why You’ll Love It
This is an easy, wonderful recipe: It’s a dream to make because it requires basic skills yet is so delicious.
Adjustable: It’s a great base recipe to add to – use other berries, add in other flavors and make it your own.
Family favorite: Everyone’s going to love the recipe. From kids to grandparents.
Ingredients for Blueberry Skillet Crumb Cake
A complete list of ingredients and amounts can be found in the recipe card below.
All purpose flour: Use in both the topping and the cake.
Granulated sugar: Caster sugar is fine too but is a bit sweeter.
Butter: Use unsalted butter in this recipe.
Baking powder and baking soda: Make sure your batches are fresh for best results.
Packed brown sugar: Gives the blueberry crumb cake a tender, moist texture.
Eggs: Use them at room temperature.
Sour cream: Balances the flavors and contributes to the moist texture.
Fresh blueberries: Use the most beautiful, ripe blueberries available.
How to Make Skillet Blueberry Coffee Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the oven and skillet: Preheat the oven to 350 degrees Fahrenheit. Grease a skillet or baking dish with butter and sprinkle one tablespoon of flour evenly over the butter.
Make the crumble: In a small mixing bowl, cut together the flour, sugar, salt and butter using a pastry cutter or fork. The mixture should be the size of small peas. Place in the fridge until ready to use.
Prepare the cake batter (dry ingredients): In a medium mixing bowl, whisk together 2 cups of the flour (save the additional tablespoon for later use), baking powder, salt, cinnamon, and baking soda. Set aside for a minute.
Prepare the cake batter (wet ingredients): In the bowl of your stand mixer, cream the butter on high using the paddle attachment until smooth, about 2 minutes. Add the granulated sugar and the brown sugar and continue mixing on high until smooth, about 3 minutes. Add the eggs. Do one at a time, mixing thoroughly before adding the second one. Add the vanilla extract with the second egg and combine.
Combine the wet and dry ingredients: Add one-third of the flour mixture into the stand mixer bowl and beat on low increasing speed as you go along until combined. Continue adding the flour mixture in one-third increments, mixing between each addition.
Prepare the berries: In a small bowl, add one tablespoon of flour to the cup of blueberries. Stir until the berries are thoroughly coated with flour. Add the floured blueberries to the batter and fold them in so they are evenly distributed.
Bake the cake: Pour the batter into the prepared pan. Top with the chilled topping. Bake for 50 to 55 minutes or until a toothpick or skewer comes out clean of batter. Cool for 15 to 20 minutes before serving.
Substitutions and Variations
Gluten-free: Use gluten-free flour for a gluten-free version of this cake.
Other berries: Make this recipe with raspberries or blackberries for a yummy alternative.
Citrus add-ins: Add grated lemon zest or orange peel into the batter mixture. A touch of lemon extract is delicious or a splash of lemon juice.
Blueberry coffee cake mixture: Mix half a cooled espresso into the batter for the best blueberry coffee cake recipe ever.
Serving Suggestions
Appetizer: Kickoff with a board of chicken nachos or crab legs.
Main: Serve a steaming bowl of my chicken Bolognese with a lush green goddess salad on the side. This French onion gnocchi is not to be missed, either.
Dessert: Finish off with a portion of blueberry crumb coffee cake and a scoop of ice cream or whipped cream. Try this blueberry cheesecake ice cream recipe if you have time as the perfect side to this lovely recipe.
How to Store Skillet Blueberry Crumb Cake
Store: This recipe can be kept for 3 days at room temperature. Cover the skillet with plastic wrap to keep it airtight, or pop it into an airtight container.
Freezer: I don’t recommend freezing this dessert.
Reheat: Pop a slice into the microwave and heat it for a few seconds.
Top Tips
For the streusel topping: Use chilled butter. This makes it much easier to “cut” into the flour when preparing the crumb mixture.
Coat the blueberries well: Make sure they are completely coated in flour to prevent sinking.
Don’t overbake: Use a cake tester, like a thin metal skewer, and insert it into the middle. A toothpick inserted is great, too. As soon as it comes out clean, the cake is ready. Don’t leave the cake to overbake.
Present it beautifully: For a special occasion, dust the blueberry crumb cake recipe with powdered sugar and serve it with a side of fresh blueberries.
Blueberry Crumble Cake FAQs
Fresh or frozen blueberries are both fine to use. If using frozen fruit, thaw it thoroughly and dry them first.
Yes, make it ahead and warm it for a few minutes in a medium oven.
Yes, the cake can be turned out. To do this, I suggest lining the skillet with parchment paper first before turning it out onto a wire rack. This cake can also be baked in a springform pan.
Blueberry Skillet Crumb Cake Recipe
Blueberry Skillet Crumb Cake
Ingredients
For the Crumb Topping:
- 1 Cup all purpose flour
- 2/3 Cup granulated sugar,
- 1/4 Teaspoon salt
- 1/2 Cup butter, cold
- 1/2 Teaspoon ground cinnamon
For the Cake:
- 2 Cups Plus 1Tablespoon all purpose flour,
- 1 1/2 Teaspoons baking powder
- 1/2 Teaspoon salt
- 1/2 Teaspoon ground cinnamon
- 1/4 Teaspoon baking soda
- 3/4 Cup butter, at room temperature
- 1/2 Cup granulated sugar
- 1/2 Cup brown sugar
- 2 eggs
- 1 1/2 Teaspoons vanilla extract
- 1/2 Cup sour cream
- 1 Cup blueberries, fresh
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a skillet or baking dish with butter and sprinkle 1 tablespoon of flour evenly over the butter.
- We are going to start with the crumb topping. In a small mixing bowl, cut together the flour, sugar, salt and butter using a pastry cutter or fork. The mixture should be the size of small peas. Place in the fridge until you are ready to use.
- In a medium mixing bowl, whisk up 2 cups of the flour (save the additional tablespoon for later use), baking powder, salt, cinnamon and baking soda, set aside for a minute.
- In the bowl to your stand mixer, cream the butter on high using the paddle attachment until smooth, about 2 minutes.
- Add the granulated sugar and the brown sugar and continue mixing on high until smooth, about 3 minutes.
- Add the eggs. Do one at a time, mixing thoroughly before adding the second one.
- Add the vanilla extract in with the second egg and combine.
- Add one-third of the flour mixture into the stand mixer bowl and beat on low increasing speed as you go along until combined. Continue adding the flour mixture in one-third increments, mixing between each addition.
- In a small bowl, add one tablespoon of flour to the cup of blueberries. Stir until the berries are thoroughly coated with flour.
- Add the floured blueberries to the batter and fold them in so they are evenly distributed.
- Pour the batter into the prepared pan.
- Top with the chilled topping.
- Bake for 50 to 55 minutes or until a toothpick or skewer comes out clean of batter. Cool for 15 to 20 minutes before serving. Serve warm or at room temperature
Notes
Coat the blueberries well: Make sure they are completely coated in flour to prevent sinking.
Don’t overbake: Use a cake tester, like a thin metal skewer, and insert it into the middle. A toothpick inserted is great, too. As soon as it comes out clean, the cake is ready. Don’t leave the cake to overbake.
Present it beautifully: For a special occasion, dust the blueberry crumb cake recipe with powdered sugar and serve it with a side of fresh blueberries.
Nutrition
This is an absolutely delicious recipe for blueberry skillet cake. If you love crumb cakes, do not miss this one. It’s an easy and pretty weekday dessert and is super simple to make. The buttery cake is loaded with fresh blueberries and topped with a crunchy Streusel topping.
Other Dessert Recipes To Try
- Make melt-in-your-mouth cream cheese danishes.
- You’ll love this super easy berry puff pastry tart as a quick dessert.
- Bright, light and fruity, orange bars look pretty too.
- And it’s impossible to describe how good tiramisu Swiss roll tastes!
- Try these lemon bars as a crowd-pleaser for parties and gatherings.
- Bite into these tasty raspberry truffles which are lovely on a dessert board or table.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
When I saw this recipe, I just had to try it. It is perfectly good. Did not disappoint.