A warm, moist and thick lemon cake loaded with blueberries in every bite! Featuring an extra think streusel topping, a blueberry top filling, and a soft lemon cake layer, this blueberry lemon crumb cake promises to add a burst of flavor to your morning!
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Why You'll Love This Recipe
- Packed with blueberries. Every bite is bursting with juicy, blueberry flavor.
- Moist and tender crumb. The texture is soft and melt-in-your-mouth delicious.
- Crunchy, buttery streusel topping. It adds the perfect contrast to the soft lemon cake underneath.
- Simple, pantry-friendly recipe. It’s easy to whip up with ingredients you likely already have.
- Great anytime treat. Enjoy it for breakfast, as a midday snack, or with a scoop of ice cream after dinner.
Equipment
- Kitchen scale - Used to accurately weigh all ingredients as my recipe is mainly in grams.
- 8x8 inch square pan - Brush the bottom and sides of an 8x8 inch square pan evenly with softened butter. Then line the bottom AND sides of the pan with parchment paper. Read the "Tips and Tricks" section about why it's important to get the sides as well!
- Food processor (optional) - I pulse the lemon zest and granulated sugar in a food processor to finely combine the ingredients and release the essential oils from the lemon zest. This process creates a more uniform distribution of citrus flavor throughout your recipe. But a food processor is not essential! Read the "Tips and Tricks" section for an alternative.
Ingredients
- All-purpose flour
- Kosher salt - I always use Diamond Crystal's kosher salt. But if you're using regular table salt, I recommend halving the amount of salt called for in my recipe.
- Granulated sugar - Essential for that crumbly streusel top and perfectly tender cake.
- Cinnamon - Gives a touch of warm and comforting spice to the crumb topping.
- Unsalted butter - Use melted butter for the streusel topping and softened room temperature butter for the cake.
- Lemon zest - This batter is made with freshly grated lemon zest. I like to use organic lemons for this! Also make sure to wash your lemons clean before using.
- Baking powder
- Eggs - That extra egg yolk creates a perfectly tender crumb.
- Milk with lemon juice - Instead of buttermilk, I chose a simple alternative that adds extra tang to this blueberry lemon crumb cake. Since the recipe already has lemon, it felt more convenient to use it here. Plus, let’s be honest, who really uses leftover buttermilk anyway?
- Sour cream - Enhances the cake's moisture content, creating a creamy texture, and adds even more of that citrusy tang to complement the sweetness.
- Blueberries - This recipe uses so many fresh blueberries to create pockets of soft, jam-like consistency nestled throughout the cake. Note about frozen blueberries in the "Frequently Asked Questions" section!
Tips and Tricks
- If you don't have a food processor, an alternative method for incorporating lemon zest and granulated sugar is to rub the zest into the sugar using your fingers. Simply combine the sugar and lemon zest in a bowl, and use your fingertips to rub and mix them together until the sugar is infused with the citrus aroma. This manual method allows you to achieve a similar result by breaking down the zest and releasing its essential oils without the need for a food processor.
- Make sure your eggs, butter, milk and sour cream are room temperature or your batter will curl. This promotes better incorporation and helps create a smoother, more cohesive batter. Eggs: Submerge them in warm (not hot) water for about 5 to 10 minutes. Alternatively, you can leave them at room temperature for around 30 minutes. Butter: Cut the butter into smaller pieces to speed up the process. Leave it on the counter for about 1 to 2 hours, depending on the ambient temperature. Alternatively, you can gently soften it in the microwave for 10 seconds, checking frequently to avoid melting. Milk and sour cream: Measure out the needed amount and let it sit at room temperature for approximately 30 minutes. You can also place the measured amount in a microwave-safe bowl and warm it in short 10 second intervals, stirring between each, until it reaches room temperature.
- Make sure to leave the lemon juice in the milk for 5 to 10 minutes. Do not skip this step! During this time, the acid in the lemon juice reacts with the proteins in the milk, causing it to curdle and thicken. This acidic environment not only replicates the tangy characteristics of buttermilk but also contributes to the tenderness and moistness of the cake by interacting with the baking powder, resulting in a better rise and texture.
- When using a square or rectangular pan, make sure that the lined parchment paper edges of the pan protrude slightly. Unlike a springform pan that allows for easy cake removal, in this case, we may need to invert the cake for extracting the cake out. However, we want to avoid this method to prevent any potential crumb loss during the process. Hence, my approach involves ensuring that the pan's edges are strategically lined to protrude, which facilitates the smooth transfer of the cake from the pan!
- If the top browns faster than the center bakes, cover it with foil. Using a toothpick for doneness can be tricky since the streusel scrapes it clean even when the center is still a bit jiggly. Rely on touch instead (be careful not to burn yourself!). Bake until the center is firm to the touch and it springs back lightly when pressed.
Storage Instructions
- Storing - Traditional crumb cake is typically stored at room temperature for the short term. Keep the freshly baked crumb cake at room temperature (covered with plastic or foil) for up to 3 days. For longer storage, securely wrap each slice and refrigerate it in an airtight container for up to 4 days. When ready to serve, wrap the cake in aluminum foil and reheat in a warm oven at 300°F for 5 minutes. This will prevent the cake from drying out!
- Freezing - Individually wrap each slice of blueberry lemon crumb cake with plastic wrap and place them in a freezer bag for up to 2 months. When ready to enjoy, wrap the cake in aluminum foil and reheat in a warm oven at 325°F for 15 minutes before serving.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, you can use frozen blueberries instead of the fresh ones, and there is no need to thaw! When using frozen blueberries, make sure to toss them on top of the prepared batter right away to prevent them from thawing too much. Also, be prepared to add an extra 10-15 minutes to the bake time (or until golden).
Do I have to coat the blueberries in the flour?
Yes, please do not skip this step! If you don’t coat them, all of the berries will sink to the bottom of this blueberry lemon crumb cake in the baking process.
What kind of milk can I use?
Whole milk is preferred in baking because of its higher fat content, which contributes to a richer and more tender texture in baked goods. The fat in whole milk adds moisture and flavor to the recipe, but you can certainly use 2% milk or any other plant-based milk of choice! Please don’t expect the same results though!
Do you have any recipe variations?
- Almond streusel topping: Replace the all-purpose flour for almond meal or add ¼ to ½ cup of almonds (or any nuts) for a nutty undertone!
- Mixed Berry Crumb Cake: Introduce a medley of berries like raspberries, blackberries, or strawberries along with the blueberries for a colorful and diverse berry flavor profile.
- Lemon Glaze Drizzle: Top the cooled cake with a simple lemon glaze made from powdered sugar and fresh lemon juice for an extra burst of citrus flavor.
Can I bake this is in a different sized pan?
Yes, you can! A 9x9 inch pan, 13x9 inch pan, or even a round springform pan will work! Keep in mind that for the bigger pan sizes, the cake will not be as high (unless you scale the recipe). Also, you will need to add more time for bigger baking pans. Good rule of thumb for crumb cakes: Bake until the center is firm to the touch and it springs back lightly when pressed.
Recipe
Blueberry Lemon Crumb Cake
A warm, moist and thick lemon cake loaded with blueberries in every bite! Featuring an extra think streusel topping, a blueberry top filling, and a soft lemon cake layer, this crumb cake promises to add a burst of flavor to your morning!
Ingredients
STREUSEL
- 83 grams all-purpose flour
- 100 grams granulated sugar
- ½ teaspoon ground cinnamon
- pinch kosher salt
- 57 grams unsalted butter, melted
- ¼ teaspoon vanilla extract
LEMON CAKE
- 150 grams granulated sugar
- 2 tablespoon lemon zest
- 142 grams unsalted butter, room temperature
- 300 grams all-purpose flour
- 1 teaspoon kosher salt
- 2 teaspoon baking powder
- 2 eggs
- 1 egg yolk
- 1 ½ teaspoon vanilla extract
- 81 grams sour cream
- 225 grams milk
- 1 tablespoon lemon juice
BLUEBERRY TOPPING
- 550 grams fresh blueberries
- 1 ½ teaspoon lemon juice
- 1 ½ tablespoon granulated sugar
- 3 tablespoon all-purpose flour
Instructions
STREUSEL
- Mix dry ingredients - With a fork, mix together the flour, sugar, cinnamon and salt in a small bowl.
- Add wet ingredients - Add in the melted butter and vanilla extract. Mix well and set aside.
LEMON CAKE
- Preheat - Preheat oven to 350°F (180°C).
- Prep pan - Lightly grease the bottom and sides of the 8x8 inch pan with softened butter. Line the whole pan (bottom and sides) with parchment paper and set aside.
- Make lemon sugar - In a food processor, pulse the granulated sugar and the zest from two lemons. Set aside.
- Mix wet ingredients - In a small bowl, combine the milk, sour cream, and lemon juice. Set aside for at least 10 minutes.
- Combine dry ingredients - In a medium bowl, combine the flour, salt and baking powder. Set aside.
- Cream butter and sugar - In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and lemon sugar until light and fluffy.
- Add eggs and vanilla - Add the eggs and one egg yolk, one at a time, blending well after each addition. Add the vanilla extract and mix until incorporated.
- Alternate mixing dry and wet - Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Next, add ⅓ of the milk mixture and blend until smooth. Do this alternation two more times. Don't overmix!
- Pour batter into pan - Pour the batter into the prepared pan and spread evenly. Set aside.
BLUEBERRY TOPPING
- Prepare the blueberries - Toss the blueberries with the lemon juice, then add the granulated sugar and all-purpose flour until coated. Do not overmix!
- Assemble the cake - Scatter the blueberries on top of the prepared batter. Then toss the crumble topping over the batter, leaving some in large clumps.
- Bake - Bake for 50-60 minutes or until the top is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached.
- Cool in the pan - Cool for 15 minutes in the pan. Remove the cake from the pan then cool for at least another 10 minutes before cutting to serve.
- Serve - Serve warm with a scoop of vanilla ice cream (optional)!
Nutrition Facts
Serving: 1bar | Calories: 495kcal | Carbohydrates: 67g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 384mg | Potassium: 125mg | Fiber: 1g | Sugar: 32g | Vitamin A: 732IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 2mg
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