Ingredients
Units
- 2 cups all-purpose or cake flour
- 1 1/2 cups white sugar
- 1 teaspoon lemon zest
- 1/2 cup vegetable oil
- 2 tablespoons fresh lemon juice
- 1 cup sour cream, at room temperature
- 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 and additional fresh berries for serving
Instructions
- 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 the mixture forms clumps. Set aside 1 cup of this mixture in a separate bowl.
- To the remaining mixture, add egg, sour cream, vanilla, baking powder and baking soda.
- Mix well with an electric mixer at low speed until the 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, tent with a piece of aluminum foil until it's done.
- Let cool on a wire rack.
- Lightly sprinkle powdered sugar on top of the cake or use a lemon glaze (recipe below) and serve.
Notes
- Organization:Â read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.Â
- Flour mixture:Â this is made up of 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 might have different amounts of salt and baking powder in the ingredients. And we can't control that.
- Mixer:Â 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, but it's not recommended. This is a small cake, and most stand mixers are meant for larger amounts of batter.
- Butter:Â if you want to make a buttery cake, you can substitute the oil. Use 1/2 cup of melted unsalted butter, and proceed as instructed.
- Blueberry muffins:Â 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 temperature. 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.
- Glaze:Â you can add a tart lemon glaze instead of the dusting of powdered sugar. Mix 3/4 cup of powdered sugar with 2-3 tablespoons of lemon juice and drizzle over the cooled cake. Let dry before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12
- Calories: 299
- Sugar: 25.9 g
- Sodium: 128.1 mg
- Fat: 12.4 g
- Carbohydrates: 44.3 g
- Fiber: 1 g
- Protein: 4.1 g
- Cholesterol: 22.2 mg