Easy Lemon Blueberry Crumb Cake With Streusel

Lemon Blueberry Crumb Cake

Have some fresh blueberries and you want some cake? Let’s bake up a lemon blueberry crumb cake. Perfect for summer parties and for days you want to brighten your day with the zest of fresh lemon.

To keep your blueberries from bursting, you can freeze them and make this dish as well. This would keep the beautiful yellow and purple colors separated.

What Ingredients Are Needed to Make This Cake?

• flour- all purpose
• baking powder
• egg
• sugar
• freshly squeezed lemon juice (fresh gives the best flavor)
• melted butter
• sour cream – added for moisture and tender cake
• blueberries – fresh or frozen (frozen will help prevent color bleed)
• powdered sugar
• salt

Can I Use Bottled Lemon Juice?

You can use fresh lemon juice or bottled. Whichever you have on hand will work in this recipe.

Can I Use Frozen Blueberries?

You can use frozen or fresh blueberries when making this crumb cake. When using fresh, carefully and gently stir them into the batter so they do not break and discolor the batter purple. If you have time, freeze the blueberries and you can stir the batter without turning it purple.

What Is In The Crumb Topping?

The crumb topping has melted butter, flour, powder sugar and lemon juice. The butter should not be hot or it will melt the powder sugar.

What Happens If My Topping Starts To Turn Dark Brown?

This cake takes some time to bake, because of the blueberries. If it is not baked long enough, the middle will sink. If you find the cake getting darker than you want, you can cover with aluminum foil or turn your oven down to 300F.

Turn this cake into muffins instead and serve with delicious blueberry sauce pancakes for breakfast.

Baking Notes

Blueberries -Tossing the blueberries with the dry ingredients helps keep them from sinking. If using frozen berries, do not thaw. They hold their shape better and won’t bleed into the batter.

Pan Size – An 8×8 pan gives you a thicker, bakery‑style crumb cake. A 9×13 will bake thinner and may need less baking time.

Butter Temperature – Make sure the melted butter is cooled before adding it to the egg mixture. Hot butter can scramble the egg or change the texture of the batter.

Lemon Juice – Fresh lemon juice gives the most flavor, but bottled works if that’s what you have.

Crumb Topping – If your topping starts browning too quickly, loosely tent the pan with foil during the last 15–20 minutes or reduce the heat slightly.

Don’t Underbake – Because of the moisture from the blueberries, this cake needs the full bake time. If the center sinks, it wasn’t baked long enough.

Muffin Variation – This batter works beautifully as muffins. Fill liners ¾ full, add crumb topping, and bake at 350°F for 20–24 minutes.

Storage – Store covered at room temperature for 2–3 days. Refrigerate up to 5 days. Freeze slices individually for up to 3 months.

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Lemon Blueberry Crumb Cake

Lemon blueberry crumb cake is a great dish to make for special occasions, family gatherings and those fun parties.

Course: Baking, Dessert

Cuisine: American

Author: Regina Sober

Equipment

• Mixing Bowls
• Measuring Cups
• Measuring Spoons
• Spatula
• Large Measuring Cup
• 8×8 baking dish
• 9×13 baking dish

Ingredients

Cake:

• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup sugar
• 1/2 cup freshly squeezed lemon juice about 2 lemons
• 1 stick melted butter and cool
• 1 cup sour cream
• 2 cups blueberries

Crumb Topping:

• 3/4 cup powdered sugar
• 1/2 cup flour
• 4 tablespoons melted butter
• 1/2 teaspoon lemon juice

Instructions

Cake

• Preheat the oven to 350℉ degrees
• Spray a 8×8 or 9×13 pan with non-stick spray.
• In a small bowl, add the flour, baking powder and salt and blueberries and mix and set aside.
• In a large bowl, add the egg and whisk until the egg yolks turn a lighter yellow..
• Add the sugar into the egg and mix.
• Add the lemon juice.
• Add the melted butter (be sure it is cooled and not hot) and mix into the egg and sugar.
• Add 1/2 the sour cream and mix and then add the remainder and mix.
• Pour the dry ingredients into the wet gradually and stir until incorporated.
• Put into the 8×8 dish.

Crumb topping

• In a bowl mix ingredients together.
• Crumb topping should become a ball or crumbly.
• Crumble over the top of the dish all over. (if you use a 9×13 you may want to double the crumb topping recipe to cover more area)
• Bake for 50-55 minutes or until golden brown and the toothpick comes out clean.
• Let cool and serve.