Lemon Blueberry Crumb Cake
A moist, buttery cake packed with fresh blueberries and lemon zest, finished with a thick cinnamon streusel crumb.
Equipment
- 8 inch springform pan
- Parchment paper
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Wire cooling rack
Ingredients
Main Ingredients
- ⅔ cup all-purpose flour for the crumb topping
- ½ cup superfine sugar for the crumb topping
- ½ tsp ground cinnamon for the crumb topping
- ⅛ tsp kosher salt for the crumb topping
- 4 tbsp unsalted butter melted, for the crumb topping
- ¼ tsp vanilla extract for the crumb topping
- 1 ⅓ cup all-purpose flour for the cake
- 2 tsp baking powder for the cake
- ¼ tsp kosher salt for the cake
- ¾ cup superfine sugar for the cake
- 1 tsp vanilla extract for the cake
- 1 tbsp lemon zest for the cake
- 2 large eggs for the cake
- 6 tbsp unsalted butter melted and slightly cooled, for the cake
- ⅓ cup sour cream at room temperature, for the cake
- ⅓ cup whole milk at room temperature, for the cake
- 1 lb fresh blueberries for the filling
- 2 tsp lemon juice for the filling
- 2 tbsp superfine sugar for the filling
- 3 tbsp all-purpose flour for the filling
Instructions
Cooking
- Heat the oven. Set a rack in the center and heat the oven to 400 degrees F. Line the bottom of an 8 inch springform pan with parchment paper.
- Mix the crumb. Combine 2/3 cup flour, 1/2 cup sugar, the cinnamon, and 1/8 tsp salt with a fork. Add 4 tbsp melted butter and 1/4 tsp vanilla and mix until the flour looks wet and lumpy.
- Zest and juice. Zest the lemon first for the cake, then squeeze 2 tsp juice for the berries.
- Coat the berries. Toss the blueberries with the lemon juice until glossy, sprinkle with 2 tbsp sugar and 3 tbsp flour, and toss again until no dry flour remains.
- Make the dry mix. In a large bowl, whisk 1 1/3 cups flour, the baking powder, 1/4 tsp salt, 3/4 cup sugar, and the lemon zest.
- Add the wet ingredients. Stir in the eggs, 6 tbsp melted butter, sour cream, milk, and 1 tsp vanilla until the batter is smooth with no streaks.
- Fill the pan. Fold in the coated berries, scrape the batter into the pan, smooth the top, and sprinkle the crumb over it in clumps.
- Bake. Bake for 35 to 40 minutes, until the crumb is golden and a toothpick in the center comes out clean. Cool for 20 minutes in the pan, then release the springform.
Notes
Substitutions: Use plain yogurt in place of sour cream, and use frozen berries straight from the freezer with about 5 extra minutes of baking time.
Tips: Bring the sour cream and milk to room temperature so the melted butter stays smooth, and do not taste the raw batter.
Storage: Keep covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze wrapped slices for up to 3 months.