Lemon Blueberry Crumb Cake

Lemon Blueberry crumb cake

  • Yield: 12 squares 1x
  • Category: baking
  • Cuisine: American


You can use other citrus and/or berries.



  • 2 cups all purpose flour
  • 1 cup sugar
  • ½ cup packed golden brown sugar
  • Grated zest of 2 lemons
  • ½ teaspoon ground cinnamon
  • ½ cup vegetable oil
  • 2 Tbs fresh lemon juice
  • 1 cup sour cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ cup blueberries (fresh or frozen)
  • Powdered sugar (for sprinkling)


  1. Preheat oven to 325ºF /170ºC.
  2. Lightly butter or spray a non-stick 8 inch round or square pan.
  3. In a bowl stir flour, sugars, zest and cinnamon.
  4. 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.
  5. To the remaining mixture add egg, sour cream, vanilla, baking powder and baking soda.Mix well with an electric mixer until batter is smooth.
  6. Spread in prepared pan, scatter blueberries on top and sprinkle with reserved cup of crumb mixture. 
  7. Bake for about 40 to 45 minutes, or until dry, golden and a tester inserted comes out clean.
  8. Let cool on wire rack.
  9. Sprinkle with powdered sugar and serve.