a food blog by erin
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Blueberry Lavender Crumb Cake

Making a delicious crumb topping has never been a baking strength of mine, but I feel like I finally nailed it. This is my go-to crumb topping from now on.


This cake is sweet enough to be a dessert, but could also be eaten for breakfast. We consumed it under both circumstances. I'm currently a bit obsessed with adding lavender to things (see here and here), and I really enjoyed combining it with fresh summer blueberries (any berry would do though).

Blueberry Lavender Crumb Cake

yields 1 8"x8" cake


  • 1/3 cup sugar
  • 1/3 cup loosely packed brown sugar
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter, melted
  • 1 3/4 cups all-purpose flour
  1. In a medium bowl, combine white sugar, brown sugar, and salt, mixing with your fingers until smooth.
  2. Add melted butter and stir.
  3. Stir in flour until crumbs form.


  • 1 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon dried lavender buds
  • 6 tablespoons unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 1/4 cup buttermilk
  • 1 large egg + 1 large egg yolk
  • 1 1/2 cups blueberries
  • 2 tablespoons all-purpose flour
  1. Preheat the oven to 325º. Line 8"x8" baking dish with parchment paper allowing 2" to hang over the sides and spray with non-stick cooking spray.
  2. Combine the flour, sugar, baking soda, salt, and lavender in the bowl of an electric mixer. Mix on low speed until just combined.
  3. Add the butter, 1 tablespoon at a time, beating each until it makes coarse crumbs in the dry ingredients.
  4. Add in the vanilla extract, eggs and buttermilk. Beat the batter on medium speed for 1 to 2 minutes until smooth and fluffy.
  5. Toss the blueberries in 2 tablespoons of flour.
  6. Fold the blueberries into the cake batter.
  7. Evenly spread the batter in the baking dish.
  8. Evenly sprinkle crumbs on top.
  9. Bake for 40-45 minutes until toothpick inserted into the center comes out cleanly.
  10. Allow to cool in the pan for half an hour. Allow to cool completely before slicing.

recipe adapted from food.com