Blueberry Lemon Crumb Cake
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.
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.
Video
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!