- 2 cups all-purpose or cake flour
- 1 cup white sugar
- 1/2 cup packed brown sugar
- Grated zest of 2 lemons
- 1/2 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 2 tablespoons fresh lemon juice
- 1 cup sour cream
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup blueberries, fresh or frozen
- Powdered sugar, for serving
- Preheat oven to 325ºF /170ºC.
- Lightly butter or spray a non-stick 8 or 9-inch round or square pan.
- In a bowl stir flour, sugars, zest and cinnamon.
- Make a hole in the middle, add oil and lemon juice and mix with a fork until flour is evenly moistened and mixture forms clumps. Set aside 1 cup of this mixture.
- To the remaining mixture add egg, sour cream, vanilla, baking powder and baking soda.
- Mix well with an electric mixer until batter is smooth.
- Spread in prepared pan, scatter blueberries on top and sprinkle with reserved cup of crumb mixture.
- Bake for about 40 to 45 minutes, or until dry, golden and a tester inserted comes out clean. If the top is browning too quickly cover it with a piece of aluminum foil until it's done.
- Let cool on wire rack.
- Sprinkle with powdered sugar and serve.
always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but keep in mind that it might take more or sometimes less. You can use an oven thermometer to check that your oven is the right temperature. I recommend you keep track of how our oven works and what tiny details you might need to adjust.
Flour mixture: this is made up by the flour, salt, baking powder and baking soda. They are part of the dry ingredients. This mix can be substituted by self-rising flour with good results usually. I say usually because self-rising flour varies from one country and brand to the other and that include the ingredients.
Butter: if you want to make a buttery cake, you can substitute the oil. Use 1/2 cup of unsalted butter, melted and proceed as written in the instructions.
Mixer: I like to use a medium bowl for the streusel topping, a large bowl for mixing the final cake, and an electric mixer, hand-held. You can use the stand mixer with the paddle attachment. Take into account that this is a small cake and many stand mixers are meant for larger amounts of batter. And you don't need to beat much, simply mix thoroughly, so a large mixer might be too much.
Blueberry muffins: yes, you can make this blueberry crumb cake recipe into muffins. They will be sort of blueberry coffee cake muffins if you ask me. Gorgeous! The yield would be around 12.
Storing: It keeps for a few days at room t°. You can freeze it for a month, well wrapped. I recommend you warm it slightly in a 325° oven for a few minutes after defrosting.
Variations on this recipe:
- Lime and strawberry - a favorite combination of this blog since we made the Strawberry Danish Braid, it has freshness and tang at the same time.
- Orange and blackberries - another combo that surprised us when we made the Blackberry Muffin Loaf. It makes for a sweeter cake.
- Lemon and Raspberries - a classic that never fails. The acid in the raspberries is perfect to balance the richness of this crumb cake.
- Plain citrus cake - forgo the berries and make this a lemon cake. Or lime.
- Prep Time: 20
- Cook Time: 45
- Category: Cakes
- Method: Baking
- Cuisine: American
- Serving Size: 1/12
- Calories: 303
- Sugar: 26.7 g
- Sodium: 128.3 mg
- Fat: 12.4 g
- Carbohydrates: 45.1 g
- Protein: 4.1 g
- Cholesterol: 22.2 mg
Keywords: lemon crumb cake, blueberry crumb cake