Bursting Blueberry Crumb Cake Recipe

Introduction

This Bursting Blueberry Crumb Cake is a delightful combination of tender lemon vanilla cake, juicy blueberries, and a crumbly cinnamon topping. Perfect for breakfast, dessert, or a cozy afternoon treat, it’s sure to brighten your day with every bite.

Ingredients

• 2/3 cup plain/all-purpose flour
• ½ cup caster sugar (superfine sugar)
• ½ tsp cinnamon powder
• 1/8 tsp kosher salt
• 60g (4 tbsp) melted butter
• ¼ tsp vanilla extract
• 1 1/3 cups plain/all-purpose flour
• 2 tsp baking powder
• ¼ tsp kosher salt
• ¾ cup caster sugar (superfine sugar)
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 large eggs
• 90g (6 tbsp) unsalted butter, melted then cooled slightly
• ⅓ cup sour cream, at room temperature (substitute plain yogurt)
• ⅓ cup milk, at room temperature (full fat preferred)
• 500g (1 lb) fresh blueberries (see note on frozen)
• 2 tsp lemon juice
• 2 tbsp caster sugar (superfine sugar)
• 3 tbsp plain/all-purpose flour

Instructions

1. Step 1: Preheat your oven to 200°C (400°F) or 180°C (350°F) fan-forced. Line a 20cm springform pan with parchment paper.
2. Step 2: Prepare the crumb topping by mixing 2/3 cup flour, ½ cup sugar, cinnamon, and salt in a medium bowl. Add melted butter and vanilla, stirring with a fork until the mixture looks lumpy and crumbly. Stop mixing to keep the texture.
3. Step 3: Zest one lemon and set aside. Then squeeze fresh lemon juice separately for the blueberry coating.
4. Step 4: Toss blueberries with lemon juice, then sprinkle with 2 tbsp sugar and 3 tbsp flour. Toss again to coat evenly and set aside.
5. Step 5: In a small bowl, whisk together 1 1/3 cups flour, baking powder, and salt for the cake batter.
6. Step 6: In a larger bowl, whisk sugar, vanilla extract, lemon zest, and eggs until the mixture is slightly foamy, about 15 seconds by hand.
7. Step 7: Add melted butter and sour cream to the wet ingredients and whisk until smooth.
8. Step 8: Fold the dry ingredients into the wet in three batches using a rubber spatula. Then stir in milk until combined. It’s okay if some small lumps remain.
9. Step 9: Pour the batter into the prepared pan. Scatter the coated blueberries evenly over the batter. Sprinkle any leftover flour mixture from the blueberry bowl on top of the berries. Then cover with chunks of the crumb mixture, aiming to cover about 85% of the surface. Press powdery bits together to form clumps if needed.
10. Step 10: Bake for 65 minutes, rotating the pan halfway through. The cake is done when a skewer inserted in the center comes out clean (blueberry stains are fine).
11. Step 11: Let the cake cool for 10 minutes in the pan. Then release the springform and cool for at least another 10 minutes before slicing.
12. Step 12: Serve warm with vanilla ice cream for the ultimate experience, or enjoy at room temperature. Cream or more ice cream are also excellent accompaniments.

Tips & Variations

• For frozen blueberries, do not thaw; toss them directly with lemon juice, sugar, and flour to prevent the cake from becoming soggy.
• Use full-fat milk and sour cream for the richest flavor and best texture.
• If you prefer, substitute sour cream with plain yogurt for a slightly tangier crumb.
• Add a handful of chopped nuts to the crumb topping for extra crunch.

Storage

Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in a microwave or warm oven to restore freshness. This cake also freezes well—wrap tightly and freeze for up to 2 months. Thaw before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can. Use frozen blueberries straight from the freezer without thawing to minimize extra moisture. Toss them with lemon juice, sugar, and flour as directed before adding to the batter.

What can I substitute for sour cream?

Plain yogurt is a great substitute for sour cream in this recipe. Make sure it’s at room temperature for even mixing and similar texture.

Bursting Blueberry Crumb Cake Recipe

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★★★★★

5 from 101 reviews

• Author: Sophie
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x

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Description

This Bursting Blueberry Crumb Cake is a delightful combination of a lemon vanilla cake base topped with fresh blueberries coated in lemon juice and sugar, all crowned with a buttery, crumbly streusel. Perfectly moist and bursting with fresh blueberry flavor, this cake is great served warm with vanilla ice cream or enjoyed at room temperature.

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Ingredients

Scale 1x2x3x

Crumb Topping

• 2/3 cup plain/all-purpose flour
• 1/2 cup caster sugar (superfine sugar)
• 1/2 tsp cinnamon powder
• 1/8 tsp kosher salt
• 4 tbsp (60g) melted butter
• 1/4 tsp vanilla extract

Blueberry Toss

• 500 g (1 lb) fresh blueberries (see Note 1 for frozen substitution)
• 2 tsp lemon juice
• 2 tbsp caster sugar (superfine sugar)
• 3 tbsp plain/all-purpose flour

Lemon Vanilla Cake Batter

• 1 1/3 cups plain/all-purpose flour
• 2 tsp baking powder
• 1/4 tsp kosher salt
• 3/4 cup caster sugar (superfine sugar)
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 large eggs
• 6 tbsp (90g) unsalted butter, melted then cooled slightly (do not use piping hot)
• 1/3 cup sour cream, at room temperature (can substitute plain yogurt)
• 1/3 cup milk, at room temperature (full fat preferred, low fat okay)

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Instructions

1. Preheat Oven: Preheat your oven to 200°C (400°F) or 180°C fan-forced. Prepare a 20cm (8-inch) springform pan by lining it with baking paper as per your usual method.
2. Make Crumb Topping: In a medium bowl, combine flour, sugar, cinnamon, and salt. Add melted butter and vanilla extract, mixing gently with a fork until the mixture becomes lumpy and crumbly — be careful not to overmix.
3. Prepare Lemon Zest: Zest the lemon first and set aside for use in the batter. Reserve lemon juice separately to toss with blueberries.
4. Toss Blueberries: In a bowl, toss fresh blueberries with lemon juice to moisten them. Then sprinkle sugar and flour over the berries and toss gently until coated. Set aside to let flavors meld.
5. Whisk Dry Ingredients: In a small bowl, whisk together flour, baking powder, and salt until combined.
6. Whisk Wet Ingredients: In a larger bowl, whisk sugar, vanilla extract, lemon zest, and eggs until the mixture becomes slightly foamy, about 15 seconds by hand. Add melted and cooled butter along with sour cream and whisk until smooth.
7. Combine Batter: Using a rubber spatula, fold in dry ingredients in three batches, mixing gently until mostly combined. Add milk and stir until just combined; some small lumps are fine and help keep the batter tender.
8. Assemble Cake: Pour the batter evenly into the prepared springform pan. Scatter the coated blueberries evenly over the top, including any leftover flour from the blueberry bowl. Top with the crumb mixture, covering approximately 85% of the surface. Press any powdery bits together to form clumps for better texture.
9. Bake: Bake the cake for 65 minutes, rotating the pan halfway through baking to ensure even cooking. The cake is done when a skewer inserted into the center comes out clean; a slight blueberry smear on the skewer is acceptable.
10. Cool: Let the cake cool in the pan for 10 minutes. Then remove the springform and allow the cake to cool another 10 minutes or more before cutting.
11. Serve: For the best experience, serve warm with a scoop of vanilla ice cream. Alternatively, serve at room temperature with cream or ice cream as desired.

Notes

• Note 1: If using frozen blueberries, do not thaw before tossing with lemon juice, sugar, and flour to prevent excess moisture.
• Room temperature dairy ingredients help the batter blend smoothly for a tender crumb.
• The crumb topping should remain lumpy to provide texture after baking.
• Rotating the pan halfway through baking ensures even cooking and browning.
• Using a springform pan makes removal easier without damaging the crumb topping.
• Serving warm enhances the flavor and texture contrast, especially when paired with ice cream.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: blueberry crumb cake, lemon blueberry cake, crumb topping dessert, berry cake, easy blueberry cake