Please consult the OU's guidelines for checking fruits and vegetables.

Blueberry Crumb Cake
Blueberry Crumb Cake Eileen Goltz | Pareve or Dairy
1 hour, 30 minutes 30 minutes
30 minutes
40 minutes
8 servings

  • 3 cups flour
  • 1 cup plus 2 Tablespoons sugar
  • 2 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ teaspoon cinnamon
  • Zest of one lemon
  • 1½ sticks (¾ cup) plus 2 Tablespoons cold unsalted butter or margarine
  • 2 large eggs, lightly beaten
  • 1 cup sour cream (or non dairy substitute)
  • 1½ teaspoons vanilla
  • 3 cups fresh blueberries (15 oz.)

  1. Preheat oven to 375°F.
  2. In a bowl whisk together flour, 1 cup sugar, baking powder, baking soda, salt, cinnamon, and lemon zest. Cut 1-1/2 sticks butter butter or margarine into 1/2-inch cubes and blend into the flour with your fingertips or a pastry blender just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer 1-1/2 cups flour mixture to another bowl for crumb topping.
  3. Add remaining 2 Tablespoons butter and remaining 2 tablespoons sugar to crumb topping, then blend with your fingertips until large lumps form. Whisk together eggs, sour cream, and vanilla, then add to remaining flour mixture, stirring until just combined.
  4. Fold in blueberries and spread batter, distributing berries evenly, in a buttered 13x9x2-inch baking pan. Sprinkle batter evenly with crumb topping.
  5. Bake in middle of oven until cake is golden and a wooden pick or skewer inserted in center comes out clean, 40 to 45 minutes. Cool cake in pan on a rack for 20 minutes before cutting.
  • This crumb cake is best eaten the day it is made as the blueberries can make is soggy.

Kashrut Instructions


INFESTATION: Cultivated blueberries, the type most commonly found in the supermarket, are generally insect-free. Still they should be placed in a strainer or colander and washed thoroughly under running water. Wild uncultivated blueberries, typically found in mountainous areas, require special inspection due to the prevalence of the ‘blueberry maggot’ (worm). Each berry should be individually inspected for holes or other indications of worms.


  • Cultivated blueberries should be placed in a strainer or colander and washed thoroughly under running water.
  • Wild blueberries must be carefully examined after washing. Spread them on a white cloth or a sheet of freezer paper and look for holes or other indications of worms.
  • Frozen Blueberries: Frozen Blueberries and other frozen fruits may be eaten with any washing or inspection, with the exception of frozen raspberries, blackberries, and strawberries which tend to be heavily infested.

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