Can I bake this in an 8-inch (20cm) square pan?

Yes, you can! The baking time should be very similar to a round 9-inch (23cm) pan.

Can I mix the blueberries into the batter instead?

Absolutely! You won't need to toss them in flour, as the batter is thick enough and won't cause them to sink.

Lemon Blueberry Crumb Cake | Short Stack Kitchen

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

2/3 Cup (80g) All-Purpose Flour
1/4 Cup (50g) White Sugar
3 Tablespoons (37g) Brown Sugar
1/2 Teaspoons Cinnamon
3 Tablespoons (42g) Unsalted Butter, melted

Lemon Blueberry Cake

1 3/4 Cup (210g) All-Purpose Flour
1 1/2 Teaspoons Baking Powder
1/2 Teaspoons Fine Salt
3/4 Cup + 1 Tablespoon (162g) White Sugar
Zest of 1 to 2 Lemons (for more lemon flavor, use 2 lemons)
2 Large Eggs, room temp
1/4 Cup + 2 Tablespoons (75g) Neutral Oil (such as avocado, canola or grapeseed)
1/2 Cup (120g) Sour Cream, room temp
2 Cups (280g) Blueberries, fresh or frozen (see note below)

Lemon Glaze (Optional)

1/2 Cup Powdered Sugar
1 to 2 Tablespoons Lemon Juice

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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