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Blueberry Lemon Crumb Cake is a soft and tender cake with lemon zest and loads of blueberries, topped with a sweet lemon crumb topping and a lemon glaze. It's the perfect breakfast, brunch or dessert cake that has so much fruity flavor.
This blueberry lemon crumb cake is everything I love about a cake. It's moist, has so much flavor, and topped with a crumb topping. It's so easy to throw together quick and can easily be cut into small little squares to feed a crowd.
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- Why You Will Love This Recipe
- Ingredient Notes
- Step by Step Instructions
- Expert Baking Tips
- FAQ
- Other Popular Recipes to Try
- Blueberry Lemon Crumb Cake
Why You Will Love This Recipe
- Perfect for Breakfast or Dessert: I love a cake that can be served for a breakfast or brunch, but can be topped with some whipped cream for a light summer dessert.
- Lemon/Blueberry: Such a perfect spring and summer combo of flavors.
- Crumb Topping: Nothing beats a buttery, sweet crumb topping! And this one has some lemon zest in it for added flavor.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Sugar/Lemon Zest: Rubbing these two together first will help secrete the lemon oil and help to increase the flavor.
- Butter: I always prefer to use salted butter, but unsalted works great also.
- Oil: I used melted coconut oil, but feel free to use any neutral oil.
- Buttermilk: You can sub in regular milk if you don't have buttermilk. Keep in mind that the higher the fat content, the more moist your cake will turn out.
- Blueberries: I would suggest using fresh blueberries because they won't bleed. If using frozen do not thaw them before, and carefully mix in.
Step by Step Instructions
- Step 1: In a large mixing bowl mix together sugar and lemon zest with fingers, allowing the zest to open up and become more fragrant.
- Step 2: Add butter and oil to your sugar. Mix on medium-high speed for about 1-2 minutes. Add eggs and vanilla and mix again until light and fluffy.
- Step 3: In a seperate bowl, whisk together dry ingredients, flour, powder, and salt. Slowly add dry ingredients, alternating with buttermilk, into mixing bowl and stir until combined.
- Step 4: Toss blueberries in flour and fold into cake batter.
- Step 5: Pour batter into your prepared cake pan.
- Step 6: In a small bowl mix together flour, sugar, cinnamon, lemon zest and pinch of salt. Cut butter into small chunks and work into the flour mixture with a fork or pastry cutter. Sprinkle on top of the cake.
- Step 7: Bake for 42-47 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
- Step 8: Mix together powdered sugar and lemon juice until you get desired pourable consistency. Pour over cooled crumb cake. Cut and serve.
Expert Baking Tips
- Top cake with whipped cream and fresh berries, or a scoop of ice cream for dessert.
- You can skip the glaze and sprinkle with powdered sugar on top.
- Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, buttermilk, and butter out of the fridge an hour or two before I start baking.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Why did my cake sink in the middle?
If your cake sank in the middle it's because it wasn't quite done baking. Make sure it doesn't jiggle at all when pulling out of the oven.
Can I make this without the lemon?
Yes, simply omit the lemon zest if desired. You can make the glaze with powdered sugar, milk and a dash of vanilla.
Can I make this in a muffin pan or loaf pan?
Yes, this recipe will make 12 muffins. Bake muffins for 15-20 minutes instead. Or you can bake this in two loaf pans. Bake the loaves for about 35-40 minutes.
Other lemon cake recipes
Blackberry Lemon Layer Cake
Easy Lemon Snack Cake
Lemon Texas Sheet Cake
Storing & Freezing
Blueberry lemon crumb cake needs to be stored at room temperature in an airtight container. You can wrap it in tinfoil, as this will help the glaze from getting too sticky and moist.
This cake freezes well for up to 3 months. If frozen, thaw and allow to come to room temperature before serving.
Other Popular Recipes to Try
- Coconut Lime Cheesecake
- Butter Cakes with Raspberry Sauce
- Rice Krispie Cookies
- Brown Butter Peanut Butter Cookies
For more yummy treats follow me on instagram@thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Blueberry Lemon Crumb Cake
Brooke Homec
Blueberry Lemon Crumb Cake is a soft and tender cake with lemon zest and loads of blueberries, topped with a sweet lemon crumb topping and a lemon glaze. It's the perfect breakfast, brunch or dessert cake that has so much fruity flavor.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 377 kcal
Ingredients
Cake Batter
- 1 cup (200 g) granulated sugar
- 1 tablespoon lemon zest about 1 large lemon
- ½ cup (113.5 g) butter room temperature
- 2 tablespoons neutral oil I used melted coconut
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 2 cups (280 g) all-purpose flour
- ½ cup (120 g) buttermilk room temperature
- 2 cups (296 g) blueberries tossed in 1 teaspoon of flour
Crumb Topping
- ½ cup (70 g) flour
- ⅓ cup (66.67 g) granulated sugar
- 1 teaspoon cinnamon
- 2 teaspoons lemon zest
- pinch of salt
- 4 tablespoons cold butter
Lemon Glaze
- 1 cup (120 g) powdered sugar
- 1-2 tablespoons (1 tablespoons) lemon juice
Instructions
Preheat the oven to 350 degrees. Line the bottom of an 8x8 baking pan with cooking spray and parchment paper. Set aside.
In a large mixing bowl mix together sugar and lemon zest with fingers, allowing the zest to open up and become more fragrant. Add butter and oil. Mix on medium-high speed for about 1-2 minutes. Add eggs and vanilla and mix again until light and fluffy.
In a seperate bowl, whisk together dry ingredients, flour, powder, and salt. Slowly add dry ingredients, alternating with buttermilk, into mixing bowl and stir until combined.
Toss blueberries in flour and fold into cake batter. Pour batter into your prepared cake pan.
In a small bowl mix together flour, sugar, cinnamon, lemon zest and pinch of salt. Cut butter into small chunks and work into the flour mixture with a fork or pastry cutter. Sprinkle on top of the cake.
Bake for 42-47 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Mix together powdered sugar and lemon juice until you get desired pourable consistency. Pour over cooled crumb cake. Cut and serve.
Notes
Top cake with whipped cream and fresh berries, or a scoop of ice cream for dessert.
Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, buttermilk, and butter out of the fridge an hour or two before I start baking.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 377kcalCarbohydrates: 57gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 62mgSodium: 282mgPotassium: 80mgFiber: 1gSugar: 35gVitamin A: 429IUVitamin C: 4mgCalcium: 67mgIron: 2mg
Tried this recipe?Let us know how it was!
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