Blueberry Crumb Cake comes together quickly with a yellow cake mix and is bursting with fresh blueberries! The crumbs on top and in the middle of the cake add the perfect texture to this simple but delicious cake.
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 12
Equipment
Pyrex 8-Piece Mixing Bowl Set
13x9-inch pan
Ingredients
1boxyellow cake mix15.25-ounces, divided use
⅓cupwater
1large egg
½teaspooncinnamon
1teaspoonvanilla extract or vanilla bean paste
¼cupunsalted buttermelted
2cupsfresh blueberries
Instructions
Preheat the oven to 350°F. Grease a 13x9-inch cake pan. Set aside.
Place 2 cups of the cake mix in a bowl. Add the water and egg; mix on low speed with an electric mixer, then beat on medium speed for 2 minutes or until the batter is smooth and creamy.
Measure out 1 cup of the batter and set aside. Spread the remaining batter into the prepared pan; it will be a very thin layer. Set aside.
In a separate bowl, combine the remaining cake mix with the cinnamon. Stir in the vanilla and melted butter with a fork to form large crumbs.
Sprinkle half of the crumb mixture over the batter in the pan, breaking up large clumps of the crumbs as necessary. Spoon the remaining batter over the top, spreading to mostly cover the crumbs.
Sprinkle the blueberries over the batter, then top with the remaining crumbs, once again breaking up any large clumps as necessary.
Bake for 35 minutes, or until golden and a toothpick inserted into the center comes out clean.
Notes
If you would like to use frozen blueberries, do not thaw them first.
You can use a homemade yellow cake mix if you desire.