Eggless Easy Blueberry Crumb Cake

This Eggless Easy Blueberry Crumb Cake is fluffy and flavorful, bursting with juicy blueberries in every bite. It comes together quickly with simple ingredients that you probably already have in your pantry. This cake is perfect for any time of day. Enjoy it with a cup of coffee or tea for breakfast, as a snack, or even as a cozy after-dinner dessert.

Oriana’s Thoughts On The Recipe

Hey there, lovely friends! Today, I’m excited to share a recipe that has quickly become a family favorite in my home: Eggless Easy Blueberry Coffee Crumb Cake.

One of the things I adore about this cake is how buttery and moist it is. The cake itself is fluffy and flavorful, bursting with juicy blueberries in every bite. Plus, the crumb topping is the perfect balance of crispy and soft, adding a delightful texture that makes each slice irresistible. Whether you’re enjoying it with a steaming cup of coffee or a cozy cup of tea, this cake is bound to make your day a little brighter.

This cake is completely eggless, making it a fantastic option for those with egg allergies or for times when you’re just out of eggs but still want to bake something special. The ingredients are simple and probably already in your pantry, which is always a win in my book. So, let’s dive into the recipe and get baking, shall we?

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

For the Crumb Topping:

• All-purpose flour: Forms the base of the crumb.
• Light brown sugar: Adds sweetness and a hint of caramel flavor. Note: You can also use granulated sugar if you prefer.
• Salt: Enhances the flavors.
• Butter: Creates a rich, buttery crumb. Note: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.

For the Blueberry Cake Batter:

• All-purpose flour: Provides structure to the cake. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. 
• Baking powder & baking soda: Helps the cake rise and become fluffy. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
• Salt: Balances the sweetness.
• Milk & vinegar: Combined to make a buttermilk substitute, adding moisture and tenderness.
• Butter & oil: Both fats contribute to the cake’s moistness and flavor. Note: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Use a neutral-tasting oil, such as vegetable or canola.
• Granulated sugar: Sweetens the cake.
• Vanilla: Adds depth of flavor.
• Blueberries: The star ingredient, providing bursts of juicy flavor. Note: You can use fresh or frozen. If using frozen, do not thaw.

Glaze (optional):

• Powdered sugar & milk: Creates a sweet, simple glaze to drizzle over the cake.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Prepare the Crumb Topping

Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork or pastry cutter to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.

Step 2 – Mix Dry Ingredients

In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.

Step 3 – Combine Wet Ingredients

In a mixing bowl, whisk together milk, vinegar, butter, oil, sugar, and vanilla extract.

Step 4 – Mix Dry and Wet Ingredients

Add wet ingredients to the dry ingredients; mix to combine. Foil in the blueberries until evenly distributed. Pour and spread the batter into the prepared pan

Step 5 – Add The Crumb Topping

Then, sprinkle evenly the crumb topping.

Step 6 – Bake

Bake for 55 – 60  minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. 

Tip: Every oven is different, so keep your eyes peeled. It may take longer or shorter. When ready, remove the cake from the oven and let it cool in the pan on wire racks for 10 minutes. Then, remove it from the pan using the parchment paper overhand. Allow the cake to cool completely before glazing and cutting.

Step 6 – Glaze (Optional)

If desired, make the glaze by whisking together powdered sugar and milk. Drizzle over cooled peach crumb cake.

Food Allergy Swaps

• Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter and sour cream. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. Check out my favorite dairy-free substitutes here.
• Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Variations & Additions

• Spices: Add a pinch of cinnamon or nutmeg to the crumb topping for a warm spice flavor.
• Other Fruits: Substitute blueberries with raspberries or blackberries for a different berry twist.
• Nuts: You can add 1/4 cup of chopped nuts to the crumb for an extra crunchy texture.

Storing and Freezing Instructions

• Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Freeze: Let the cake cool completely. Then, wrap it in aluminum foil and plastic wrap. Place it inside a large freezer Ziploc bag and freeze for up to 2 months. Ready to eat it? Thaw overnight in the refrigerator and bring it to room temperature before slicing and serving.
• Make-Ahead: This eggless blueberry cake is a wonderful option to make one day in advance since it keeps fresh and delicious.

More Blueberry Recipes You’ll Love!

• Quick and Easy Homemade Blueberry Sauce Topping (Chunky)
• Eggless Lemon Blueberry Loaf Cake
• Moist Blueberry Banana Bread (Egg-Free)
• Eggless Orange Blueberry Cornbread Loaf
• Easy Eggless Blueberry Scones
• Eggless Lemon Blueberry Cheesecake Bars
• Easy Eggless Blueberry Pancakes
• Eggless Lemon Blueberry Cake
• Eggless Blueberry Muffins [Video]
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Recipe Card 📖