Blueberry Lemon Crumb Cake
This Blueberry Lemon Crumb Cake features a soft, tender and moist lemon cake loaded with fresh blueberries and topped with a buttery, golden crumble and lemon glaze. Each bite is bursting with juicy berries and sweet, crumbly goodness. It’s easy to make, no mixer required, and perfect for brunch, dessert, or an afternoon snack!
Equipment
- 8 inch square pan
- Stand Mixer optional
Ingredients
For the crumb topping:
- ⅓ cup brown sugar packed
- ⅓ cup white sugar
- ¾ cup all-purpose flour
- 1 teaspoon lemon zest
- 5 tablespoon unsalted butter melted
For the blueberry filling:
- 1 ½ cups fresh blueberries
- 1 tablespoon all-purpose flour
- 1 ½ tablespoons white sugar
- 1 tablespoon fresh lemon juice
For the cake:
- 1 cup granulated sugar
- 1 tablespoon lemon zest from 1 large lemon
- ½ cup unsalted butter softened to room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract optional
- 1 tablespoon fresh lemon juice
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sour cream or plain greek yogurt
- 2 tablespoons milk optional if batter seems too thick
For the glaze:
- 1 cup confectioner's or Icing sugar sifted
- 1-2 tablespoons fresh lemon juice
Instructions
- Preheat Oven & Prepare Pan: Preheat oven to 375°F (190°C). Grease and flour an 8x8-inch baking pan or a 9-inch round cake pan. You can also line the bottom with parchment paper.
- Make the Crumb Topping: In a medium bowl, whisk together the flour, lemon zest and both sugars. Mix in the melted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Refrigerate.
- Make the blueberry filling: In a small bowl, mix the blueberries, flour, lemon juice and sugar. Set aside.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl add the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar to release the lemon oils into the sugar.
- Add the softened butter to the lemon sugar and beat together until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon extract, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk (if using), beginning and ending with the dry ingredients. Mix until just combined.
- Assemble the cake: Pour the batter into the prepared pan and spread evenly. Top with the blueberry filling. Sprinkle the crumb topping evenly over the top.
- Bake: Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached and the topping is golden brown.
- For the glaze, mix the powdered sugar and lemon juice in small bowl until smooth
- Cool: Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
- Once the cake has cooled completely pour the glaze on top of the cake. Enjoy!
Notes
Frozen vs. fresh blueberries will have different baking times. Because frozen berries are juicier and hold more water, the cake will bake for at least 10-15 minutes longer than with fresh blueberries.
Do not over mix the cake batter once the dry ingredients are added to keep the cake tender and moist.
Keep an eye on the baking time for the last 10 minutes to ensure the cake is not browning too much from the bottom.
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