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Blueberry lemon crumb cake slice in a cake server feature photo.

Lemon Blueberry Crumb Cake

Lisa Flinn
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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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Cakes, Dessert
Cuisine American
Yields 9 Servings

INGREDIENTS

Streusel Topping

  • ⅔ Cup (80g) All-Purpose Flour
  • ¼ Cup (50g) Granulated White Sugar
  • 3 Tablespoons (37g) Brown Sugar
  • ½ Teaspoon Cinnamon
  • 3 Tablespoons (42g) Unsalted Butter melted

Lemon Blueberry Cake

  • 1 ¾ Cup (210g) All-Purpose Flour
  • 1 ½ Teaspoons Baking Powder
  • ½ Teaspoon Fine Salt
  • ¾ Cup + 1 Tablespoon (162g) Granulated White Sugar
  • Zest of 1 to 2 Lemons (use 2 lemons for more lemon flavor)
  • 2 Whole Large Eggs room temp
  • ¼ Cup + 2 Tablespoons (75g) Neutral Oil (like avocado, canola or vegetable)
  • ½ Cup (120g) Full-Fat Sour Cream room temp
  • 2 ¼ Cups (280g) Blueberries, fresh or frozen (see note below)

Lemon Glaze (Optional)

  • ½ Cup (113g) 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 Streusel 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.
    ⅔ Cup (80g) All-Purpose Flour
    ¼ Cup (50g) Granulated White Sugar
    3 Tablespoons (37g) Brown Sugar
    ½ Teaspoon Cinnamon
    3 Tablespoons (42g) Unsalted Butter
  • Combine Dry Ingredients - In a medium sized bowl, whisk together all-purpose flour, baking powder and salt. 
    1 ¾ Cup (210g) All-Purpose Flour
    1 ½ Teaspoons Baking Powder
    ½ Teaspoon Fine 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.
    ¾ Cup + 1 Tablespoon (162g) Granulated White Sugar
    Zest of 1 to 2 Lemons (use 2 lemons for more lemon flavor)
  • 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.
    2 Whole Large Eggs
    ¼ Cup + 2 Tablespoons (75g) Neutral Oil (like avocado, canola or vegetable)
    ½ Cup (120g) Full-Fat Sour Cream
  • 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.
    2 ¼ Cups (280g) Blueberries, fresh or frozen
  • 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.
    ½ Cup (113g) Powdered Sugar
    1 to 2 Tablespoons Lemon Juice
  • 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.
Keyword 9 inch round cake, blueberries, blueberry buckle, blueberry coffee cake, blueberry crumb cake, blueberry lemon crumb cake, buckle cake, cinnamon, coffee cake, crumb topping, lemon blueberry coffee cake, lemon blueberry crumb cake, lemon crumb cake, single layer cake, streusel
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