Hey there, baking buddies! Are you ready for a taste sensation that’s as bright and cheerful as a sunny afternoon? Then get ready to dive headfirst into this unbelievably delicious Blueberry Lemon Crumble Cake! Imagine this: a tender, buttery cake, bursting with the juicy sweetness of plump blueberries and the zingy freshness of bright lemon. Now, picture that exquisite cake crowned with a golden, irresistible crumble topping – crispy, crunchy, and utterly addictive. That, my friends, is the magic of this recipe.

This isn’t just *any* crumble cake; it’s a symphony of textures and flavors. The cake itself is wonderfully moist and tender, offering a perfect contrast to the satisfying crunch of the crumble. The lemon zest and juice add a vibrant, refreshing brightness that perfectly complements the sweetness of the blueberries. It’s the kind of cake that will transport you to a sun-drenched lemon grove, the aroma alone enough to brighten your day.

What makes this recipe truly special is its ease of preparation. No complicated techniques or obscure ingredients needed here – just simple, wholesome ingredients and a straightforward process that even beginner bakers can master. It’s the perfect recipe for a cozy weekend baking session or a quick treat to impress your friends and family. Trust me, the taste and texture will speak for themselves; you’ll be hearing compliments all around!

So, gather your ingredients, put on your apron, and let’s embark on this delightful baking adventure together. This Blueberry Lemon Crumble Cake is guaranteed to become a new favorite in your recipe repertoire. You’ll taste the sunshine in every bite!

What You’ll Need

Here’s a rundown of the ingredients you’ll need to create this amazing Blueberry Lemon Crumble Cake. Don’t worry, they’re all easily accessible at your local grocery store!

Unsalted Butter: Provides richness and tenderness to both the cake and the crumble.
Granulated Sugar: Sweetens the cake and balances the tartness of the lemon and blueberries.
Large Eggs: Bind the ingredients and add moisture to the cake.
Vanilla Extract: Enhances the overall flavor profile with a warm, comforting note.
Lemon Zest: Adds a vibrant, citrusy aroma and flavor to the cake.
Fresh Lemon Juice: Provides a delightful tartness and brightens the sweetness of the blueberries.
Sour Cream: Adds moisture and a subtle tang to the cake, creating a tender crumb.
All-Purpose Flour: The base of the cake and crumble, providing structure.
Baking Powder: The leavening agent that makes the cake rise beautifully.
Salt: Enhances the flavors of the other ingredients.
Fresh or Frozen Blueberries: The star of the show! Their juicy sweetness is a perfect match for the lemon.
Brown Sugar: Adds depth of flavor and moisture to the crumble topping.
Cinnamon: A warm spice that pairs wonderfully with the blueberries and lemon.
Powdered Sugar (for Glaze): Creates a beautiful, sweet, and glossy finish (optional).

Step-by-Step Instructions

Let’s get baking! Follow these steps to create your irresistible Blueberry Lemon Crumble Cake:

Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This prevents sticking and ensures easy removal. A little extra flour on the bottom never hurts either.
Make the Cake Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air, resulting in a lighter cake. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
Incorporate Wet & Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing develops gluten, leading to a tough cake.
Fold in Blueberries: Gently fold in the blueberries (tossed with 1 tsp flour to prevent them from sinking to the bottom). A spatula is best for this to avoid smashing the berries.
Prepare the Crumble Topping: In a medium bowl, combine the brown sugar, granulated sugar, flour, and cinnamon. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Cold butter is key for a crispy crumble.
Assemble & Bake: Pour the cake batter into the prepared pan and sprinkle the crumble topping evenly over the top. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. The crumble should be golden brown and the cake fully baked.
Cool & Glaze (Optional): Let the cake cool completely in the pan before adding an optional lemon glaze. To make the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

Tips for Success

Here are a few extra tips to ensure your Blueberry Lemon Crumble Cake turns out perfectly:

Don’t overmix the batter! Overmixing leads to a tough cake. Mix until just combined. Make sure your butter is softened but not melted for the best results. Use fresh, high-quality ingredients for the best flavor. For an extra lemony kick, add a tablespoon of lemon curd to the batter. If using frozen blueberries, don’t thaw them before adding them to the batter.

Variations to Try

Feel free to experiment and make this recipe your own! Some delicious variations include:

Raspberry Lemon Crumble Cake: Swap the blueberries for raspberries for a slightly tart twist. Citrus Burst Crumble: Add some orange zest and juice along with the lemon for a more complex citrus flavor. Spiced Crumble: Add a pinch of nutmeg or ginger to the crumble topping for an extra layer of warmth. Gluten-Free Version: Use a gluten-free all-purpose flour blend for the cake and crumble.

Storing and Reheating

Store leftover Blueberry Lemon Crumble Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, wrap the cake tightly in plastic wrap, then foil, and freeze for up to 3 months. To reheat, let it thaw at room temperature and then microwave for a few seconds or warm in a 350°F oven for about 10 minutes.

Frequently Asked Questions

Q: Can I use frozen blueberries? A: Absolutely! Just make sure to toss them with a teaspoon of flour before adding them to the batter to prevent them from sinking to the bottom.

Q: How long does the cake last? A: Stored properly, it will last for up to 3 days at room temperature or a week in the refrigerator.

Q: Can I make this cake in a different sized pan? A: Yes, but adjust the baking time accordingly. A smaller pan will require less baking time, while a larger pan may need more.

Q: What if my crumble topping isn’t crispy? A: Ensure your butter is very cold when you make the crumble. If it’s still not crispy, try broiling the cake for the last few minutes of baking, keeping a close eye to prevent burning.

The Final Word

This Blueberry Lemon Crumble Cake is a true baking masterpiece – a delightful blend of textures and flavors that’s sure to become a family favorite. The ease of preparation and the incredible taste make it perfect for any occasion. So, what are you waiting for? Give this recipe a try and let me know what you think in the comments below! Don’t forget to rate the recipe and share your baking adventures with me. Happy baking!

Blueberry Lemon Crumble Cake 💛☕

A delicious cake with a delightful crumble topping.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Servings 12 slices

Calories 350 kcal

Equipment

9×13 inch baking pan Or similar sized baking dish
Mixing bowls

Ingredients

Cake Ingredients

0.5 cup unsalted butter softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp fresh lemon juice
0.5 cup sour cream
1.5 cups all-purpose flour
1.5 tsp baking powder
0.25 tsp salt
1.5 cups fresh or frozen blueberries tossed with 1 tsp flour

Crumble Topping Ingredients

0.33 cup brown sugar
0.33 cup granulated sugar
0.5 cup all-purpose flour
0.5 tsp cinnamon
0.25 cup cold unsalted butter cubed

Glaze Ingredients

0.5 cup powdered sugar
1 tbsp lemon juice

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, cream together the softened butter and sugars until light and fluffy. Beat in eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the sour cream and blueberries.
Pour batter into the prepared pan. In a medium bowl, combine the crumble topping ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the batter.
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before glazing.
For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

Notes

This recipe can be easily adapted to use different types of berries.

The Ultimate Delightful Blueberry Lemon Crumble Cake Recipe