Lemon Blueberry Crumb Cake - Super moist vanilla lemon cake, layered with fresh juicy blueberries and a buttery cinnamon scented streusel, and then topped with a tart lemon glaze! It's perfect for breakfast, brunch, and dessert!
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♡ Why You Will Love This Lemon Blueberry Crumb Cake
- Perfectly sweetened. I'm not the biggest fan of super sweet desserts, so I'm always weary of this when I'm developing recipes. This cake is the perfect balance of sweet and tart!
- Texture. The cake is unbelievably moist and tender, as its made with oil and sour cream.
- Easy to make. The cake is an easy quick bread batter that come together in less than 20 minutes. If you love cake for breakfast, be sure to check out this Chocolate Coffee Cake, Banana Chocolate Chip Crumb Cake, or Grapefruit Olive Oil Cake.
Ingredient Notes
Here are some notes about all the ingredients used in this Blueberry Lemon Crumb Cake. Quantities and full instructions are in the recipe card below!
Lemon Blueberry Crumb Cake
- All-Purpose Flour - I recommend measuring flour with a kitchen scale for best results. Adding too much flour can make your cake dry and dense.
- Baking Powder - Helps the cake rise and creates a light and fluffy texture.
- Salt - Just a little to balance out the sugar.
- Oil - Adds moisture. You can use any neutral oil such as avocado, canola or grapeseed.
- White Sugar - Sweetens and adds moisture.
- Vanilla Extract - Adds flavor.
- Lemon Zest - Adds brightness and SO much flavor.
- Eggs - Make sure your eggs are at room temperature. You can quickly bring your eggs to temp by submerging them in hot tap water for 15 minutes.
- Sour Cream - Adds structure and moisture. For best results, use full-fat sour cream.
- Blueberries - I used fresh blueberries, but you can use frozen as well. No need to thaw, just throw them in frozen.
Crumb Topping
- All-Purpose Flour
- Brown Sugar & White Sugar - I like using a combination for better flavor.
- Cinnamon - I like to use Vietnamese cinnamon.
- Unsalted Butter - We'll be using melted butter for this crumb topping.
Lemon Glaze (Optional)
- Powdered Sugar
- Lemon Juice
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make the Lemon Blueberry Crumb Cake! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Make Crumb Topping - In a small bowl, combine all-purpose flour, white sugar, brown sugar and cinnamon. Then, toss the crumb mixture with melted butter until incorporated. Place in the fridge to firm up.
Step 2. Combine Sugar & Zest - In a large mixing bowl, combine grated lemon zest and white sugar. Using your fingers, rub the mixture together until it becomes fragrant.
Step 3. Combine Wet Ingredients -With an electric hand mixer, whisk the lemon sugar mixture, eggs and vanilla together until light and fluffy, about 2 minutes on medium/high speed. Scrape down the sides and bottom of the bowl as needed.
Step 4. Next, with the mixer on medium-low speed, slowly drizzle in the oil and mix until combined.
Step 5. Then, mix in the sour cream until incorporated.
Step 6. Combine Wet & Dry Ingredients - Sift in the dry ingredients and mix on the lowest speed until just combined. Do not overmix.
Step 7. Using an offset spatula, evenly spread the batter in your prepared pan. Next, arrange the blueberries on top of the cake batter in a single layer. Finally, remove the crumb topping from the fridge. Break up any large crumbs with your fingers and sprinkle it on top. Top with a few more blueberries on top if you'd like.
Step 8. Bake - Bake in a preheated oven st 350ºF (180ºC) for about 45 minutes or until a toothpick inserted in the center comes out with very few moist crumbs.
Step 9. Make Lemon Glaze (optional) - In a small mixing bowl, whisk together powdered sugar and lemon juice.
Step 10. Glaze & Serve - Once the cake is cooled, drizzle with lemon glaze. Serve and enjoy!
Substitutions
- Sour Cream - Plain Greek yogurt is a great substitution.
- Oil - You can use any neutral oil such as avocado, canola, grapeseed, refined coconut oil and light olive oil.
- Blueberries - I used fresh, but frozen blueberries will work too. If you use frozen blueberries, there is no need to thaw them and you may need to add a few minutes to your baking time.
Variations
- Try With Other Fresh Berries - I've made this cake with fresh raspberries and it's amazing! You can also try it with blackberries, strawberries, diced apples and peaches.
- Add Nuts to Crumb Topping - Sliced almonds, chopped walnuts and pecans would be a great addition to the streusel.
Key Equipment
- Bowls
- 9 Inch (23 cm) Round Cake Pan or Springform Pan
- Electric Mixer
- Rubber Spatula
- Whisk - For making the glaze.
Storage
- Room Temperature - Lemon Blueberry Crumb Cake can be stored in an airtight container, on the counter for 3 to 4 days.
- Freezing - Cut the cake into even slices and wrap each piece tightly in cling wrap. Then, transfer the cake to a freezer safe storage bag and store for up 3 months. Allow to come to room temperature before serving, about 2 hours or so.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur’s Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in, as it will add too much flour.
Make sure your ingredients are at room temperature. This includes the eggs and sour cream. To quickly bring eggs to room temp, submerge them in a bowl of hot tap water for 15 minutes. To quickly bring your sour cream to temp, microwave in 8 second intervals.
Do not overmix. When combining your flour mixture with the wet ingredients, mix until there are very few flour streaks left. Overmixing will cause the gluten in the dough to overdevelop.
Do not overbake. Overbaking will dry out your cake. Every oven is different, so it can take anywhere from 40 to 50 minutes. It's ready when the top if firm and an inserted toothpick in the center of the cake comes out with a few moist crumbs.
FAQs
Yes, you can! The baking time should be very similar to a round 9-inch (23cm) pan.
Absolutely! You won't need to toss them in flour, as the batter is thick enough and won't cause them to sink.
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📖 Recipe
Lemon Blueberry Crumb Cake
- Total Time: 1 Hr + 5 Mins
- Yield: 9 Servings
Description
Lemon Blueberry Crumb Cake - Super moist vanilla lemon cake, layered with fresh juicy blueberries and a buttery cinnamon scented streusel, and then topped with a tart lemon glaze! It's perfect for breakfast, brunch, and dessert!
Ingredients
Streusel Topping
- ⅔ Cup (80g) All-Purpose Flour
- ¼ Cup (50g) White Sugar
- 3 Tablespoons (37g) Brown Sugar
- ½ Teaspoons Cinnamon
- 3 Tablespoons (42g) Unsalted Butter, melted
Lemon Blueberry Cake
- 1 ¾ Cup (210g) All-Purpose Flour
- 1 ½ Teaspoons Baking Powder
- ½ Teaspoons Fine Salt
- ¾ Cup + 1 Tablespoon (162g) White Sugar
- Zest of 1 to 2 Lemons (for more lemon flavor, use 2 lemons)
- 2 Large Eggs, room temp
- ¼ Cup + 2 Tablespoons (75g) Neutral Oil (such as avocado, canola or grapeseed)
- ½ Cup (120g) Sour Cream, room temp
- 2 Cups (280g) Blueberries, fresh or frozen (see note below)
Lemon Glaze (Optional)
- ½ Cup Powdered Sugar
- 1 to 2 Tablespoons Lemon Juice
Instructions
- Preheat Oven & Prep Pan - Position a rack in the center of the oven and preheat it 350ºF (180ºC). Prep a round 9-inch (23 cm) round cake pan or springform pan by buttering and lining the bottom with parchment paper.
- Make Struesel Topping - In a small bowl, combine all-purpose flour, white sugar, brown sugar and cinnamon. Then, toss the crumb mixture with melted butter until incorporated. Place in the fridge to firm up.
- Combine Dry Ingredients - In a medium sized bowl, whisk together all-purpose flour, baking powder and salt.
- Combine Sugar & Zest - In a large mixing bowl, combine white sugar and finely grated zest of 1 to 2 lemons. Use your fingers to rub the mixture together until it becomes fragrant and fully mixed.
- Combine Wet Ingredients - Add the eggs and using a hand mixer, whisk on medium/high speed for about 2 minutes until pale in color. Next, with the mixer on medium-low speed, slowly drizzle in the oil and mix until combined. Then, mix in the sour cream until incorporated. Scrape down the sides and bottom of the bowl as needed.
- Combine Wet & Dry Ingredients - In 2 additions, sift in the dry ingredients and mix on the lowest speed until just combined. You can also switch over to a rubber spatula. Do not overmix.
- Using an offset spatula, evenly spread the batter in your prepared pan. Next, arrange the blueberries on top of the cake batter in a single layer. Finally, remove the crumb topping from the fridge. Break up any large crumbs with your fingers and sprinkle it on top. Top with a few more blueberries on top if you'd like.
- Bake - Bake for about 45 minutes or until a toothpick inserted in the center comes out with very few moist crumbs. Allow the cake to cool in the pan for about 10 minutes, and then transfer to a wire rack to cool. If using a regular cake pan like I did, invert cake on a cooling rack. Then flip it right side up onto another cooling rack.
- Make Lemon Glaze (optional) - In a small mixing bowl, whisk together powdered sugar and lemon juice. For a thinner glaze, add more lemon juice. For a thicker glaze, add more powdered sugar.
- Glaze & Serve - Once the cake is cooled, drizzle with lemon glaze. Serve and enjoy!
Notes
Frozen Blueberries - If you are using frozen blueberries, there is no need to thaw. You may need to add some extra baking time though. Just keep an eye on it!
Baking Time - The baking time can vary due to ovens running differently and can take anywhere from 40 to 50 minutes. It's ready when the top if firm and an inserted toothpick in the center of the cake comes out with a few moist crumbs.
- Prep Time: 20
- Cook Time: 45
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