Delight your senses with this Luscious Lemon Blueberry Crumb Cake, where the tangy zest of lemon and the sweetness of blueberries come together under a blanket of buttery crumble. It’s a vibrant dance of flavors that’s sure to brighten up your dessert table and entice your taste buds.
For the Crumb Topping:
- ¾ cup (105g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 3 tablespoons (45g) light brown sugar, packed
- 5 tablespoons (70g) salted butter, melted (add a pinch of salt if using unsalted)
For the Cake Batter:
- 6 tablespoons (84g) unsalted butter, melted
- ½ cup (100g) granulated sugar
- ¼ cup (55g) light brown sugar, packed
- 1 teaspoon (5ml) pure vanilla extract
- Zest of one lemon
- 2 large eggs, room temperature
- ⅓ cup (80ml) sour cream
- 1 ⅓ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup (80ml) milk
For the Blueberry Layer:
- 2 ½ cups (300g) frozen wild blueberries
- 1 ½ tablespoons (14g) all-purpose flour
- 1 ½ tablespoons (18g) granulated sugar
- A squeeze of lemon juice
Instructions:
- Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- For the crumb topping, whisk together flour, sugars, and salt. Stir in melted butter until crumbly. Set aside.
- In a bowl, whisk melted butter, sugars, vanilla extract, and lemon zest until light. Whisk in eggs, then sour cream. Sift together flour, baking powder, and salt, and fold into the wet mixture alternately with milk.
- Pour the batter into the prepared pan. Toss blueberries with flour, sugar, and lemon juice; scatter over the batter. Top with the crumb mixture.
- Bake for 40-50 minutes or until a toothpick comes out clean. Cool before serving.
Enjoy a slice of this heavenly cake, and be sure to share the recipe with friends! Bookmark our page for more delightful treats that are a joy to make and a pleasure to eat.
