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Squares of lemon cake with blueberries on metal surface, loose berries

Lemon Blueberry Crumb Cake

  • Author: Paula Montenegro
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 12 squares 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Description

This is a moist and tender layer of lemon cake topped with berries and crumble made with oil. Both the cake and streusel are made from the same mixture. Easy and delicious! 


Scale

Ingredients

  • 2 cups (280g) all-purpose or cake flour
  • 1 cup (200g) white sugar
  • ½ cup (100g) packed brown sugar
  • Grated zest of 2 lemons
  • ½ teaspoon ground cinnamon
  • ½ cup (125ml) vegetable oil
  • 2 Tbs fresh lemon juice
  • 1 cup sour cream
  • 1 large egg, at room t°
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ cup blueberries, fresh or frozen
  • Powdered sugar, for serving

Instructions

  1. Preheat oven to 325ºF /170ºC.
  2. Lightly butter or spray a non-stick 8 or 9-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.
  6. Mix well with an electric mixer until batter is smooth.
  7. Spread in prepared pan, scatter blueberries on top and sprinkle with reserved cup of crumb mixture.
  8. 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.
  9. Let cool on wire rack.
  10. Sprinkle with powdered sugar and serve.

Notes

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.

Keywords: lemon crumb cake, blueberry crumb cake

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