Blueberry Crumble Layer Cake

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This Blueberry Crumble Layer Cake is made with layers of cinnamon brown sugar cake, blueberry filling, frosting and a brown sugar crumble! It’s like warm blueberry pie in cake form and it is SO good!

Blueberry Crumble Layer Cake recipe

Blueberry Crumble Layer Cake

I have been dreaming about using these flavors in a cake for some time now. The trick is always figuring out the best way to make and blend everything together. I couldn’t be more happy with this cake – I wanted to eat the entire thing myself! The brown sugar, cinnamon and blueberry together is pure awesome.

To start, there’s the cake layers. They are similar to the layers in this Berry Mascarpone Layer Cake that has been so well loved, but with the addition of brown sugar and cinnamon. The batter is super easy to put together. You just whisk together the dry and wet ingredients separately, then combine them together with some water. I used a mixer, but I’ve also used just a whisk and it works great.

The filling is made over the stove with just a few ingredients. Sugar, to sweeten things ups. Cornstarch, to thicken things up. A touch of water to help all the ingredients come together and not clump on the stove. And then the blueberries. While it may be tempting to toss the blueberries in with the first few ingredients, you want to be sure to combine them and let them melt together before adding the blueberries. Otherwise, they will likely clump around the berries and not fully melt the way you want them to.

Homemade Blueberry Crumble Layer Cake
Easy Blueberry Crumble Layer Cake

Cook the blueberries until they start to soften and release juices and the juices begin to thicken up. You want enough juice that you can drizzle some over the cake layers, but you don’t need too much or you’ll have a soggy cake. Let the mixture cool in the fridge.

The frosting is my usual buttercream with some blueberry puree and a bit of cinnamon added. If you haven’t made frosting often, you might want to check out my post on getting the right frosting consistency. You want to have a good balance of powdered sugar and puree so that your frosting doesn’t end up too thick or too thin.

Once everything is layered and frosted, the cake is decorated with some additional blueberries and some crumble – one of the most fun parts! The crumble gets combined and baked so that it’s a little crispy and can be pressed into the sides of the cake. I love that final touch!

This cake really is the jam for any blueberry lover – especially lovers of blueberry pie and/or crumble. All the flavors are there in their shining glory! The combination is fabulous! 🙂

Favorite Blueberry Crumble Layer CakeDecorated Blueberry Crumble Layer Cake

Watch How To Make It

Read Transcript

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Blueberry Crumble Layer Cake Image

Blueberry Crumble Layer Cake

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Blueberry Crumble Layer Cake is made with layers of cinnamon brown sugar cake, blueberry filling, frosting and a brown sugar crumble! It’s like warm blueberry pie in cake form and it is SO good!



  • 2 1/2 cups (325g) all purpose flour
  • 1 cup (207g) sugar
  • 1 cup (225g) brown sugar, packed
  • 1 tsp ground cinnamon
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 tbsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) water


  • 1/4 cup (52g) sugar
  • 1 tbsp cornstarch
  • 2 tsp water
  • 2 cups (277g) blueberries


  • 1 1/4 cup (280g) butter
  • 1 1/4 cups (237g) shortening (or additional butter)
  • 10 cups (1150g) powdered sugar
  • 67 tbsp (90-105ml) blueberry puree*
  • 1 1/2 tsp ground cinnamon


  • 1/4 cup (33g) all-purpose flour
  • 1 tbsp sugar
  • 2 tbsp brown sugar, packed
  • 2 tbsp unsalted butter, cold, sliced
  • 2 tbsp quick-cooking oats



1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. These cakes can have a tendency to stick to the pans a bit, so I strongly recommend the parchment paper in the bottom.
2. Add the flour, sugar, brown sugar, cinnamon, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Divide the batter evenly between the prepared cake pans and bake for 24-28 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling. These cakes can have a tendency to stick to the pans a bit so jiggle them a bit to loosen from the sides of the pan before turning the cakes out to cool.


8. Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
9. Add the blueberries and stir to coat with the sugar mixture.
10. Continue to cook until the blueberries start to soften and let out juice.
11. Remove from heat when blueberries are a bit juicy and the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool.


12. When everything has cooled, make the frosting. Combine the butter and shortening in a large mixer bowl until smooth.
13. Add about half of the powdered sugar and mix until well combined.
14. Add about half of the blueberry puree and mix until well combined and smooth.
15. Add the remaining powdered sugar and mix until combined.
16. Add the remaining blueberry puree and cinnamon and mix until well combined and smooth.


17. Combine the flour, sugar, brown sugar and butter in a medium-sized bowl and use a fork to press the butter into the dry ingredients until it all forms a crumbly mixture.
18. Add the oatmeal and use the fork to press it into the crumbly mixture.
19. Sprinkle the mixture over a lined cookie sheet and bake at 350°F (176°C) for about 5-8 minutes, until the crumble pieces starts to brown around the edges. Remove and set aside to cool.


20. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes.
21. Place the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it’s tall.
22. Spread half of the blueberry filling evenly on top of the cake layer, inside the dam.
23. Add some additional blueberry frosting to the top of the blueberry filling and spread into an even layer.
24. Add the second layer of cake and repeat the filling layer with the remaining blueberry filling and additional blueberry frosting.
25. Add the final layer of cake on top, then smooth out the frosting around the sides of the cake.
26. Frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.
27. Finish off the cake by pressing the crumble into the sides of the cake, then top with some swirls of frosting, fresh blueberries and additional crumble.
28. Refrigerate cake until ready to serve. Cake is best for 2-3 days.

* I used about 1 cup (135g) of blueberries for the frosting. Just pop them in a food processor and puree. Between the filling and frosting, I used about 3 pints of blueberries.


  • Serving Size: 1 Slice
  • Calories: 883
  • Sugar: 109.5 g
  • Sodium: 351.1 mg
  • Fat: 37.9 g
  • Carbohydrates: 134.4 g
  • Protein: 6 g
  • Cholesterol: 33.6 mg



Blueberry Crumble Layer Cake with slice
Blueberry Crumble Layer Cake - layers of cinnamon brown sugar cake, blueberry filling and frosting, and a little crumble! Like a pie in cake form!

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    1. Lindsay

      I don’t typically recommend freezing full cakes like that, but this one may be OK. Just be sure to wrap it well and let it thaw completely in the fridge. If you set it on the counter, condensation will form that could cause your cake to get soggy.

  1. Toni Foselli

    Hello Lindsay! I love all your recipes and am going to be making this one for my future Daughter-In-Law’s birthday. I wondered if I could use regular rolled oats and just pulse them in a blender for a bit? Have you tried it this way ever?
    Thanks again for always being my GO TO for special occasion recipes ❤️

    1. Lindsay

      So glad to hear you enjoy the recipes! I haven’t tried using the oats that way, but you could give it a try.

  2. Kenzie

    I just did the brown sugar peach cake you have and the cake was excellent! I notice that this brown sugar cake is a bit different with less egg, no butter, and the water. Do you have a preference which on you prefer ? Or is the other an updated version?

  3. Andrea Jones

    So, i had the same problem as others the first go around with these cake layers. I tried to see the recipe you linked to try again but it wouldn’t show. 2 things were odd about this recipe to me, the cup of water at the end and only 2 eggs. So i looked up some other brown sugar Cake recipes that looked similar and did a mash up. Everything the same as this recipe here, but no water and i added another egg. The cakes turned out fluffy and beautiful instead of dense and flat like pancakes. Hope this helps!

    1. Diana Ellison

      I made this yesterday and, like you said, ended up with pancakes. I divided the batter between two 8″x3″ pans because I didn’t have three 8″ pans. I can’t imagine dividing it into 3 pans. The batter was very thin. I haven’t finished the cake yet so I don’t know how it tastes.

      1. Lindsay

        This recipe is based on my moist vanilla cupcakes. If you look through that recipe, you’ll see that it’s a recipe that gives people trouble for some reason. Most people love it and swear by it, but for some people it doesn’t work. I’m truly not sure why. One suggestion I give is to leave out the water and see if that helps. I’m sorry you had trouble with it.


    Made this recipe. For me, not a daily baker, it was a labor of love. I would love to share my photo, I am very proud!

  5. Debbie Owens

    Everyone was saying that the cake was too dense so I added 1 1/2 tsp. Of baking powder and it made it lighter and it tasted Amazing. 

  6. Stephanie Michelle Novello

    I am in charge of making a baby shower cake for my god daughter, I have make multiple cakes but wasn’t impressed by any of them. Served this one tonight and it was a hit. It’s a boy so the blueberries are perfect. Definitely the one!!

  7. Melissa

    My boyfriend and I are working steadily through these recipes and this is my favorite so far! It was a huge hit at our game night–almost everyone had seconds! Thanks for doing what you do and sharing your beautiful desserts with such thorough recipes.

  8. Kerrie wulczynski

    Hi Lindsay. First of all, thank you so much for all of the awesome recipes you share. I love the fact you put the measurements in grams as well since I live in Australia and our cup measurements are obviously different. Makes my life easier then trying to convert. Now my question , I might have missed it here somewhere but are frozen blueberries fine to use? I’m dying to make this but only have access to frozen right now. Thanks so much.

    1. Lindsay

      The blueberry puree is for the frosting. I used about 1 cup (135g) of blueberries and just pop them in a food processor and puree.

      1. Connie

        So sorry! I missed that note about pureeing the blueberries in a food processor for the frosting. Going to try again tomorrow Thank you so much for your wonderful recipes

    2. Lindsay

      No, I used separate blueberry puree for the frosting. There’s a little note at the bottom of the recipe – just pop some blueberries in a food processor. I hope that helps!

  9. Phoebii

    Hi Lindsay,

    I tried this recipe yesterday, however, it turn out very dense, but it taste good with the hint of cinnamon :). Will definitely try this cake again.

  10. Katrina Flower

    I don’t know why but this cake batter was really liquidy when done. It also had a raw flour/kind of gummy texture when done. Darn it. It looked so good too. I don’t understand the adition of the water at the end, that really took it over the top. Must’ve done something wrong, my cake had more of a brown color…

    1. Lindsay

      It’s supposed to be a pretty thin batter with the water at the end – that’s normal. This is a modified cake version of this vanilla cupcake, which seems to be hit or miss for people and I’m really not sure why. I’m sorry you had that experience with the cake. If you feel like trying again, the layers of this cake are very similar is taste, but it’s a butter-based cake.

  11. Melissa

    This cake sounds like a dream! I was wondering, with the amount that you cook the filling is that enough to make the blueberries go from fresh tasting to baked tasting? Sort of a weird question, but I LOVE blueberries after they’ve been baked but really dislike the taste of fresh blueberries. I hope that makes sense lol. I was thinking of using freeze dried blueberries for the frosting instead of fresh for that same reason. Thanks! 

    1. Lindsay

      It would probably be hard for me to say, since it’s a personal preference, but I do think they taste cooked. Probably not as cooked as if they’ve been in the oven though.

  12. Elise

    My niece has requested a blueberry cake for her 4th birthday…so i’ll be sourcing some blueberries here in March, haha. Just want to double check: The crumble specifies unsalted butter, does this mean all other instances of butter in the recipe (frosting) should be salted?  Thank you Lindsay! Can’t wait to try this cake!!!

    1. Lindsay

      Yes, I use salted butter in the frosting with half shortening. If you were to use all butter for the frosting though, I’d suggest half salted/half unsalted, or just adding some of your own salt and using unsalted butter. The salt adds some flavor and cuts down on the sweetness.

  13. Natasha

    Hi Lindsay, this cake looks lovely.. 
    Quick question: I intend to bake this cake for my husband’s birthday coming up soon. I tried to half the recipe of just the cake to try it out. Eg: 2 1/2 cup flour I used 1 1/4 cup n so on..unfortunately the cake did not come out as expected..the skewer came out clean but when I cut into the cake, the inside was not crumbly but it seemed gummy instead..Are u able to advise me what could have gone wrong? Should I weigh the dry ingredients instead of using the cup measurements ? Or is there a chance I could have over mixed it?
    Look forward to hearing from u.thank u so much..

    1. Lindsay

      This cake recipe base is one that some people seem to have trouble with and others don’t. I honestly don’t know why. This cake though has very similarly flavored cake layers, but are butter based and seem to give people less trouble. You could try swapping out the cake layers.

  14. Danielle Austin

    Hi Lindsay! I’m thinking about making this for my boyfriend’s birthday. It looks wonderful! Quick question though, and this applies for all of your amazing cakes: when you measure flour, do you spoon flour into the measuring cup and then level? Or do you just scoop and level? Measuring flour is something I’m always a bit unsure about whenever I try a new recipe–one too many dry cakes will do that to you. ????

    1. Lindsay

      I actually weigh my dry ingredients to be sure they are accurate. If you don’t have a scale though, I’d say scooping into the measuring cup, then leveling is going to be more accurate.

  15. Sabrina di Delizie & Confidenze

    Una vera meraviglia per gli occhi e per il palato, una presentazione impeccabile!!
    Adoro tutto!!!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29