If you’re reading this and fresh blueberry season is over, don’t fret! This recipe is great for grocery store blueberries as well as frozen blueberries that have been thawed. While in-season berries are always best, the moist cake and flavorful crumb topping do a lot of the heavy lifting, so you can make this any time of year.

Makes one 8-inch square cake


Crumb Topping

  • ⅓ cup (43 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • ¼ cup (54 grams) brown sugar
  • ¼ teaspoon salt
  • 4 tablespoons (57 grams) unsalted butter, softened
  • ½ cup (65 grams) chopped walnuts

Blueberry Cake

  • 2 cups (260 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 4 tablespoons (57 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • Zest of 1 lemon
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup (120 grams) milk
  • ½ cup (65 grams) walnuts, chopped fine
  • 1 pint (300 grams) fresh blueberries


Make the Cake

  1. Preheat the oven to 350°F. Grease and flour an 8-inch square or 9-inch round baking dish and line it with parchment paper.
  1. In a small bowl, combine the flour, sugars and salt. Using your fingers, a pastry cutter or a fork, cut in the butter until the mixture resembles coarse crumbs. Add in the walnuts and set the mixture aside.
  1. In a medium mixing bowl, whisk the flour, baking powder, cinnamon and salt to combine and set aside.
  1. In a bowl fitted for a stand mixer or in a large mixing bowl with a hand mixer, cream the butter, sugar, and lemon zest until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined.
  1. Alternate adding the dry ingredients and the milk in 2 to 3 batches, scraping down the sides of the bowl as necessary. The batter will be thick. Fold the blueberries into the cake batter.
  1. Pour the batter into the prepared pan and then sprinkle the crumb topping on top. Bake for about 40 – 50 minutes or until a toothpick inserted comes out clean. Allow the cake to cool before serving. Leftovers can be covered in plastic or foil for up to 2 days.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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