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To make this tasty lemon blueberry crumb cake, gather these ingredients: - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 2 large eggs - 1 cup buttermilk - 1 tablespoon lemon zest - 2 tablespoons lemon juice - 1 teaspoon vanilla extract - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 1/2 cups fresh blueberries The crumb topping adds a nice crunch. You will need: - 1/2 cup all-purpose flour - 1/2 cup brown sugar - 1/4 cup unsalted butter, melted - 1 teaspoon cinnamon When measuring flour, spoon it into the cup and level it off. Avoid packing it down. For sugar, scoop it directly from the bag and level it too. Use a liquid measuring cup for buttermilk to ensure accuracy. For lemon zest, use a microplane to get fine shavings without the bitter white pith. Always check your ingredients for freshness. Fresh blueberries work best but frozen can work in a pinch. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly. Next, grease and flour a 9x13-inch baking pan. This step helps the cake come out easily. In a large mixing bowl, cream together the softened butter and granulated sugar. Mix until it is light and fluffy. This might take a few minutes. Now, add the eggs one at a time. Beat well after each egg. Then, mix in the vanilla extract, lemon zest, and lemon juice. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients. Alternate with the buttermilk. Mix until just combined. Be careful not to overmix. Finally, gently fold in the blueberries. Take your time to avoid breaking the berries. In a small bowl, combine the flour, brown sugar, melted butter, and cinnamon. Mix until the mixture is crumbly. This will create a nice, sweet topping for your cake. Set it aside for now. Pour the cake batter into the prepared baking pan. Spread it evenly with a spatula. Now, sprinkle the crumb topping generously over the batter. This will give you a delicious crunch on top. Place the pan in the oven and bake for 35-40 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready! Once baked, let the cake cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before serving. Enjoy your lemon blueberry crumb cake! To get the best texture, use room-temperature ingredients. This helps the batter mix well. Cream the butter and sugar until fluffy. This step adds air and lightness. Don’t overmix the batter after adding the flour. Mix just until combined. This keeps the cake tender. You can swap buttermilk with regular milk. Just add a teaspoon of vinegar. For lemon zest, you can use lime zest for a twist. If you want a dairy-free option, use plant-based butter. You can also use coconut oil in place of butter. Serve this cake warm or at room temperature. Cut it into squares for a neat look. Dust with powdered sugar for a pretty finish. Add a dollop of whipped cream for extra creaminess. Fresh blueberries on top add a pop of color. Enjoy it as a breakfast treat or an afternoon snack! Pro Tips Use Fresh Blueberries: Fresh blueberries offer the best flavor and texture for this cake. If using frozen, ensure they are lightly coated in flour to prevent them from sinking in the batter. Don't Overmix the Batter: To achieve a tender crumb, mix the batter until just combined. Overmixing can lead to a dense cake. Check for Doneness: Ovens can vary in temperature; check your cake a few minutes before the suggested baking time by inserting a toothpick in the center. It should come out clean or with a few moist crumbs. Cool Completely Before Serving: Allow the cake to cool completely on a wire rack to set the crumb. This helps in achieving a better texture and flavor. {{image_2}} You can switch up the fruit in this cake. Instead of blueberries, try raspberries. They add a nice tartness. You can also use strawberries or blackberries. Each fruit brings its own flavor. Just keep the same amount as blueberries. This way, your cake stays moist and delicious. To make a vegan version, swap eggs with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit until it thickens. Replace buttermilk with almond milk and vinegar. This mix works great and keeps the cake moist. Use coconut oil instead of butter for a rich taste. For a gluten-free cake, use a gluten-free flour blend. Make sure it has xanthan gum to help with texture. You can find gluten-free options at most stores. The taste stays yummy, even without gluten. This way, everyone can enjoy a slice. To keep your Lemon Blueberry Crumb Cake fresh, place it in an airtight container. This helps maintain its moistness. You can also cover it tightly with plastic wrap. Store it at room temperature for up to three days. If you want to keep it longer, refrigeration is a good option. Just remember, the cake may dry out a bit in the fridge. Freezing this cake is simple and effective. First, let the cake cool completely. Then, cut it into squares for easy serving later. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. Make sure to remove as much air as possible. The cake can last up to three months in the freezer. When you're ready to eat, just thaw it at room temperature or microwave it for a quick warm-up. Lemon Blueberry Crumb Cake tastes best within the first few days. If stored properly at room temperature, it stays fresh for about three days. In the fridge, it can last up to a week. If frozen, enjoy it within three months for the best flavor and texture. Always check for signs of spoilage before eating any leftovers. Yes, you can use frozen blueberries! They work well in this cake. Just be careful when mixing them in. Frozen blueberries can burst more easily. This may turn your batter a little blue, but it will still taste great. If you use frozen blueberries, do not thaw them before adding. This keeps them from getting mushy. If you don’t have buttermilk, don’t worry! You can make your own. Mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for five minutes. This will make a good buttermilk substitute. You can also use plain yogurt or sour cream. Just thin them with a bit of milk. To check if the cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. If it has wet batter on it, leave the cake in the oven for a few more minutes. Keep checking every few minutes until it is done. The top should be golden brown and firm to the touch. This blog post covered key elements to make a delicious lemon blueberry cake. We explored ingredient lists, measurements, and easy steps to create the batter and crumb topping. I shared tips for perfect texture and tasty servings. Variations, like vegan and gluten-free options, cater to different diets. Lastly, I provided storage tips for freshness. Baking can be simple and fun. I hope you feel ready to try this cake at home! Enjoy every bite.

Lemon Blueberry Crumb Cake

A delicious and moist cake bursting with fresh blueberries and a zesty lemon flavor, topped with a crumbly cinnamon topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1.5 cups fresh blueberries (or frozen, if unavailable)
  • 0.5 cup all-purpose flour (for crumb topping)
  • 0.5 cup brown sugar
  • 0.25 cup unsalted butter, melted
  • 1 teaspoon cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, lemon zest, and lemon juice.
  • In a separate bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture, alternating with the buttermilk. Mix until just combined.
  • Gently fold in the blueberries, taking care not to break them.
  • In a small bowl, combine 1/2 cup of flour, brown sugar, melted butter, and cinnamon. Mix until crumbly and set aside.
  • Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the crumb topping generously over the cake batter.
  • Place the cake in the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, allow the cake to cool in the pan for about 15 minutes. Then, remove it from the pan and let it cool completely on a wire rack before serving.

Notes

Cut into squares and serve on a beautiful platter. Garnish with a sprinkle of powdered sugar and a few additional blueberries for a pop of color. Optionally, serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Keyword blueberry, cake, dessert, lemon