Blueberry Crumble Cake with Yellow Cake Mix
Blueberry Crumble Cake with Yellow Cake Mix is a buttery, soft yellow cake bursting with juicy blueberries and crowned with a golden, crunchy brown sugar-oat crumble. This effortless, crowd-pleasing dessert tastes homemade but starts with a box mix—perfect for potlucks or brunch.
Why You’ll Love This Recipe
Blueberry Crumble Cake with Yellow Cake Mix is the ultimate shortcut dessert that tastes like it came from a bakery. A box of yellow cake mix transforms into a tender, buttery cake studded with plump, juicy blueberries, while the easy oat-brown sugar crumble bakes up golden and irresistible. Ready in under an hour with pantry staples, it’s perfect for last-minute gatherings, weekend brunches, or anytime you need a guaranteed crowd-pleaser. The contrast of soft cake, bursting berries, and crunchy topping is pure magic—and no one will ever guess it started with a mix!
Recipe Tips and Tricks
- Use fresh or frozen blueberries (no need to thaw frozen).
- Toss berries in 1 tbsp flour to prevent sinking.
- Don’t overmix the batter – keep it slightly lumpy for tenderness.
- Press crumble topping lightly so it sticks.
- Bake until a toothpick in the center comes out with moist crumbs, not wet batter.
- Let cool at least 20 minutes before cutting – it firms up beautifully.
- Serve warm with vanilla ice cream or whipped cream for pure bliss.
- Double the crumble if you love extra crunch.
Blueberry Crumble Cake with Yellow Cake Mix
Soft yellow cake bursting with blueberries and golden oat crumble topping.
Ingredients
- ⅓ cup vegetable oil
- ½ cup cold butter, cubed
- ½ cup old-fashioned oats
- ¾ cup packed brown sugar
- 1 box (15.25 oz) yellow cake mix
- 1 cup sour cream (or Greek yogurt)
- 1 tbsp all-purpose flour (for tossing berries)
- 1 tsp ground cinnamon
- 2 cups fresh or frozen blueberries
Instructions
- Preheat Oven: Heat to 350°F; grease a 9×13 baking dish or line with parchment.
- Toss Berries: In a small bowl, gently toss blueberries with 1 tbsp flour to coat.
- Mix Batter: In a large bowl, combine cake mix, eggs, sour cream, and oil; beat on low 30 seconds, then medium 2 minutes until smooth.
- Fold Blueberries: Gently fold floured blueberries into batter with a spatula.
- Spread Batter: Pour into prepared pan and smooth the top evenly.
- Make Crumble: In a medium bowl, mix brown sugar, oats, and cinnamon; cut in cold butter until crumbly.
- Add Topping: Sprinkle crumble mixture evenly over the batter; press lightly.
- Bake: Bake 38–44 minutes until golden and a toothpick has moist crumbs.
- Cool: Let cool in pan 20 minutes – the crumble sets beautifully.
- Serve: Cut into squares and serve warm or room temperature with ice cream or whipped cream!
Notes
- Frozen blueberries work perfectly—no thawing needed.
- For cleaner slices, chill completely before cutting.
- Easily doubled in a half-sheet pan for crowds.
- Leftovers make an amazing breakfast cake with coffee!
Nutrition Information
Yield
15Serving Size
1Amount Per Serving Calories 258Total Fat 17gSaturated Fat 7gUnsaturated Fat 10gCholesterol 31mgSodium 71mgCarbohydrates 26gFiber 2gSugar 17gProtein 2g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Yellow Cake Mix (1 box, 15.25 oz): Duncan Hines or Betty Crocker for reliable results.
- Eggs (3 large): Binds and adds richness.
- Sour Cream (1 cup): Secret to ultra-moist, bakery-style texture.
- Blueberries (2 cups): Fresh peak-season or frozen wild blueberries.
- Butter (½ cup cold): For crumble; cold cubes create perfect texture.
- Brown Sugar (¾ cup): Adds caramel flavor to topping.
- Oats (½ cup): Old-fashioned for chew; quick oats work too.
- Cinnamon (1 tsp): Warm spice that pairs perfectly with blueberries.
Variations and Substitutions
- Lemon Version: Add 1 tbsp lemon zest to batter and 1 tsp to crumble.
- Mixed Berry: Use raspberries, blackberries, or strawberries.
- Gluten-Free: Use GF yellow cake mix + GF oats.
- Peach Crumble Cake: Swap blueberries for diced peaches.
- Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese before crumble.
- Almond Crunch: Add ¼ cup sliced almonds to topping.
- Muffin Version: Bake in muffin tins 18–22 minutes.
- Lower Sugar: Reduce brown sugar in crumble to ½ cup.
Storage Options
- Room Temperature: Airtight container up to 2 days.
- Refrigerator: Up to 5 days (bring to room temp or warm before serving).
- Freezer: Freeze cut squares up to 3 months; thaw overnight.
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