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Blueberry Lemon Crumble Cake

Blueberry Lemon Crumble Cake that Brightens Your Day

This Blueberry Lemon Crumble Cake is a delightful blend of sweet and tart flavors, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour Swap half for whole wheat flour for extra fiber.
  • 1 cup Unsalted Butter (softened) Ensure at room temperature for best results.
  • 1 cup Granulated Sugar Consider maple syrup as a natural alternative.
  • 2 large Eggs Use room temperature eggs for even mixture.
  • 1 tablespoon Lemon Zest Use a microplane for best flavor.
  • 1 cup Whole Milk Can be replaced with Greek yogurt.
  • 2 cups Fresh Blueberries Frozen blueberries can be used; coat in flour.
  • 1 teaspoon Almond Extract Omit for allergy concerns.
For the Crumble Topper
  • 1 cup All-Purpose Flour Can be replaced with gluten-free flour.
  • 1/2 cup Dark Brown Sugar Coconut sugar is a great alternative.
  • 1 teaspoon Ground Cinnamon Can be skipped if preferred.
  • 1/2 cup Unsalted Butter (melted) Melted coconut oil offers a dairy-free option.
For the Lemon Glaze
  • 1 cup Powdered Sugar Adjust sweetness to your liking.
  • 2 tablespoons Lemon Juice Freshly squeezed preferred.
  • 2 tablespoons Heavy Cream Can substitute with milk or non-dairy alternative.

Equipment

  • mixing bowls
  • Electric Mixer
  • 9-inch round cake pan

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine all-purpose flour, dark brown sugar, and ground cinnamon. Pour in melted unsalted butter, stirring until the mixture resembles coarse crumbs.
  2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3–4 minutes. Gradually add in eggs one at a time, mixing well after each addition, followed by lemon zest and almond extract.
  3. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually alternate adding this mixture and whole milk to wet ingredients, mixing gently until just combined.
  4. Gently fold in the fresh blueberries using a spatula.
  5. Spread the thick batter evenly into a greased 9-inch round cake pan. Evenly sprinkle the crumble mixture over the batter.
  6. Preheat your oven to 350°F (175°C). Bake for 45–50 minutes until a toothpick inserted comes out clean.
  7. Once baked, let the cake cool in the pan for 10 minutes before transferring to a wire rack. Allow to cool completely, then prepare the glaze and drizzle over the cake.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Keep all ingredients at room temperature for best texture. Be careful not to overmix when adding dry ingredients.

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