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Lemon Blueberry Crumb Cake
Soft tender and buttery lemon cake with a thick layer of juicy blueberries and topped with buttery brown sugar crumbs. This cake is a perfect Summer bake and a great way to use frozen blueberries!
Ingredients
For the crumb topping:
- ¾ cup 105g all-purpose flour
- 2 tablespoon 25g granulated sugar
- 3 tablespoon 45g packed light brown sugar
- 5 tablespoon 70g salted butter, melted (or add a pinch of salt)
For the cake batter:
- 6 tablespoon 84g unsalted butter, melted
- ½ cup 100g granulated sugar
- ¼ cup 55g packed light brown sugar
- 1 teaspoon 5ml pure vanilla extract
- zest of one lemon
- 2 large eggs at room temperature
- ⅓ cup 80ml sour cream
- 1 ⅓ cups 190g all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup 80ml milk
For the blueberries:
- 2 ¼ cups 300g fresh or frozen blueberries*
- 1 ½ tablespoon 14g all-purpose flour
- 1 ½ tablespoon 18g granulated sugar
- a squeeze of lemon juice
Instructions
- Preheat oven to 350°F. Line an 8x8-inch square baking pan with parchment paper leaving a 2-inch overhang at each side.
- For the crumb topping, combine flour, both sugars and salt (if you’re using unsalted butter) in a medium bowl and whisk to blend evenly so that there are no lumps of brown sugar. Add melted butter to the dry ingredients and stir with a spoon until evenly combined, then toss with your fingertips to form large crumbs. Cover with a tea towel and set aside.
- For the cake batter, combine melted butter, both sugars, vanilla and lemon zest in a medium mixing bowl and whisk until pale and fluffy-looking. Whisk in eggs one at a time until very light and creamy. Mix in sour cream. Sift flour, baking powder and salt into a small bowl and whisk to blend evenly. Add it to the wet mixture and fold it in by hand with a spatula until mostly incorporated. Pour in milk and fold it in until batter is evenly combined. Spread batter evenly into prepared pan.
- For the blueberry layer, combine blueberries with flour, sugar and lemon juice in a medium bowl. Toss it all together until blueberries are evenly coated and scatter evenly over the batter. Then, scatter clumps of crumb topping evenly on top to cover the blueberries.
- Bake for 40-50 minutes until the crumbs are lightly golden and the cake feels firm to the touch. A toothpick inserted into the center should comes out without any wet batter. Transfer to a wire rack and let cool for at least 30 minutes before serving.
- *NOTE: if using frozen berries, the cake will longer to bake (closer to 50 minutes) as it will cool down the batter. To use frozen berries, take them out of the freezer 20 minutes before using them to take the chill off. If your berries are very icy, run them under cold water briefly to melt the ice and let them drain in a sieve or colander before using in this recipe.
