Blueberry Crumb Cake

Blueberry Crumb Cake by Mother Thyme

Every picnic needs to have a few good desserts on the menu.  If you are heading to the park it can sometimes be hard to bring a dessert that will keep well, especially on a hot day.  This Blueberry Crumb Cake is the perfect cake to make as it doesn’t need to be kept cold, not to mention it is really good.

This cake is loaded with fresh blueberries, which makes this a great summer cake.  Instead of worrying about topping this cake with frosting, it has a buttery crumb topping.  This cake not only makes a great dessert but I love it for breakfast with a cup of coffee or to serve for a weekend brunch.  I love to also toss in a few handfuls of chopped walnuts to add to the texture of this tasty cake.  The best part is you don’t even need to get out the electric or stand mixer, this can all be made by hand for an easy homemade dessert.

Serve alone or even with a dollop of whipped cream or vanilla ice cream for a dessert you’ll make all summer long.

Blueberry Crumb Cake by Mother Thyme

Here are a few more of my favorite blueberry treats that can be found on MT.

Blueberry Lemon Bread
Blueberry Pear Cobbler – one of my all-time favorites!
Blueberry Buttercream Cake with Blueberry Filling – a popular MT recipe!

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Looking for more summer picnic ideas? Check out these delicious blogs that will keep you hungry!
Cook the Story
It’s Yummilicious
White Lights on Wednesday
{i love} my disorganized life
Jane’s Adventures in Dinner
Sweet Remedy
Big Bear’s Wife
Cravings of a Lunatic
Katie’s Cucina
The Tasty Fork
Scarletta Bakes

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Blueberry Crumb Cake

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 12-16 servings


  • 12 tablespoons (1 1/2 sticks) butter, melted and cooled
  • 2 2/3 cups packed light brown sugar
  • 3 large eggs
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 2 2/3 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups fresh blueberries
  • 1/2 cup chopped walnuts (optional)

Crumb Topping

  • 1/4 cup butter, melted and cooled
  • 1 cup all-purpose flour
  • 2 tablespoons light brown sugar


  1. Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 13 inch baking pan with cooking spray and set aside.
  2. In a large bowl mix butter and sugar. Stir in eggs one at a time then stir in milk and vanilla.
  3. In a medium bowl sift flour, baking powder and salt. Gradually stir in flour mixture in to wet ingredients until combined.
  4. Fold in blueberries and walnuts.
  5. Spread batter into prepared baking pan and sprinkle with crumb topping.
  6. Bake for 40-45 minutes until cake tester inserted into the center comes out clean.

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More picnic favorites-
Buffalo Chicken Burgers
Tortilla Pinwheels
Italian Sausage and Caramelized Onion Pizza – White Lights on Wednesday
24-Hour Layered Veggie Salad – {i love} my disorganized life
Weeknight Brisket – Jane’s Adventures in Dinner

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