Low Fat Blueberry Crumb Cake Recipe

It’s a new year and while we often try to lighten up our waist bands, you should not totally deprive yourself of things you enjoy. By making simple substitutions in your baking, you can still enjoy a small slice of this lightened up Blueberry Crumb Cake Recipe. We were inspired to make this Blueberry Crumb Cake after seeing a good price of blueberries in the market. I did not expect to find fresh blueberries in January but I took advantage of the sale. You could probably use defrosted blueberries as well as they are baked inside this moist cake that is topped with a delicious crumb topping.

low fat blueberry crumb Cake Recipe

Don’t be surprised by how thick the batter is. You will need to spread the batter into the pan you are using. I made this in a cake pan but next time I would consider making it in a springform pan so you can display it whole

low fat blueberry crumb Cake Recipe

Low Fat Blueberry Crumb Cake Recipe

One of the best parts of this Blueberry Crumb Cake is the crumble. You need to use your fingers to crumble it evenly over the cake. This is where the calories are, but you can try to reduce the butter or use coconut oil instead. We did not have coconut oil so I was not able to try this substitution. 

low fat blueberry crumb Cake Recipe

I could eat this blueberry crumb cake just like this…. but we know you need to bake it so the crumb topping can harden up nicely.


Here it is right out of the oven. 

low fat blueberry crumb Cake Recipe

We enjoyed this for breakfast and I served it before it was cooled completely. I enjoyed a slice two days after it was baked and it was still very good.

low fat blueberry crumb Cake Recipe

What is your favorite breakfast cake? 

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low fat blueberry crumb Cake Recipe

Lightened Up Blueberry Crumb Cake Recipe

low fat blueberry crumb Cake Recipe

Lightened Up Blueberry Crumb Cake

Yield: 8 Slices
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

A lightened up version of this classic crumb cake


  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 pound 1 stick unsalted butter, melted
  • 1 1/3 cups all-purpose flour

For the cake

  • 6 tablespoons unsalted butter, at room temperature (3/4 stick)
  • 3/4 cup granulated sugar
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 2/3 cup sour cream
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup fresh blueberries
  • Confectioners' sugar for sprinkling


For the cake

  1. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan or spring form pan.I use baking spray.

For the streusel

  1. Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake

  1. Cream the butter and sugar in the bowl of an electric mixer on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and Greek Yogurt. In a separate bowl, sift together (or whisk briefly) the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined.
  2. Using a spatula, fold in the blueberries until completely mixed.
  3. Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
  4. crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a toothpick or skewer comes out clean.
  5. Cool completely or slightly warm for a great coffee treat.


Adapted from Ina Garten

Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 462Total Fat 20gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 89mgSodium 210mgCarbohydrates 66gFiber 1gSugar 40gProtein 5g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.

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  1. That streusel topping is calling to me- this looks amazing!

  2. Such a gorgeous crumb topping! Save me a slice of this beautiful cake.

  3. I’ve been seeing a lot of really good blueberries in stores too! Totally not expected but I’m not complaining! Blueberries are my favorite fruit to put in crumble cakes and this looks delicious!

  4. Blueberries are one of my favorite berries! This looks amazing!

  5. This looks like a delicious crumb cake! I’d dive right in with a latte to wash it down — but I don’t think anything this good could qualify as “diet”!

  6. i Love blueberries in coffee cakes, really helps to lighten them up. This recipe looks perfect!

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