Wild Blueberry & Cornmeal Crumb Cake
- Serena Colella
- Jul 29
- 2 min read
Fleeting like the season itself—made for the handful of weeks when wild blueberries are at their best.
This one’s jammy in the center, tender with sweet cornmeal, and buried beneath a buttery, rum-splashed streusel you’ll be tempted to steal by the pinch. Bake it while the berries are still here.
Eat it warm à la mode. Share it if you must.


Yield 12-16
Mis En Place
Cake
170 G Unsalted Butter
150 G Granulated Sugar
50 G Light Brown Sugar
2 Large Eggs, room temperature
8 G Vanilla Extract
130 G Sour Cream
30 G Whole Milk
170 G All-Purpose Flour
80 G Fine Cornmeal
5 G Baking Powder
2 G Baking Soda
2.5 G Fine Sea Salt
2.5 G Cinnamon
Optional: Zest of 1/2 Lemon
Filling
1 Pint Wild Blueberries
2 G Sea Salt
30 G Granulated Sugar
30 G Lemon Juice
Streusel
225 G Flour
225 G Almond Flour
165 G Brown Sugar
10 G Cinnamon
112 G Cold Unsalted Butter, cubed
30 G Rum
Method
Step 1
Make Blueberry Filling
In a small saucepan, combine the wild blueberries, sugar, lemon juice, and sea salt.
Cook over medium heat, stirring occasionally, for 8–10 minutes or until the berries burst and the mixture becomes thick and jammy.
Set aside to cool completely.
Step 2
Make the Streusel
In a mixing bowl, whisk together the all-purpose flour, almond flour, brown sugar, and cinnamon.
Add the cold, cubed butter and use your fingertips or a pastry cutter to work it into the dry ingredients until coarse, clumpy crumbs form.
Drizzle in the rum and lightly toss to incorporate.
Chill until ready to use.
Step 3
Make Cake Batter
Preheat your oven to 350°F (175°C).
Grease a 9-inch square cake panand line with parchment paper.
In a stand mixer or large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy about 3–4 minutes.Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and lemon zest, if using.
In a separate bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and cinnamon.
In another small bowl or measuring cup, combine the sour cream and milk.
With the mixer on low, alternate adding the dry ingredients and the sour cream mixture to the butter mixture in two additions, beginning and ending with the dry.
Mix just until combined—do not overmix.
Step 4
Assemble
Spread half of the cake batter evenly into the prepared pan.
Spoon the cooled blueberry filling over the batter, gently spreading it to the edges.
Dollop the remaining batter over top and carefully spread to cover the filling as best you can—
it’s okay if some blueberries peek through.
Top generously with the streusel.
Step 5
Bake
Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the cake portion comes out with a few moist crumbs (avoid the blueberry layer when testing).
Let cool for at least 20 minutes before slicing.
Best served slightly warm or at room temperature with a scoop of vanilla ice cream.
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