Blueberry Lemon Crumb Cake Recipe
Say hello summer to this scrumptious Blueberry Lemon Crumb Cake topped with Brown Sugar Cinnamon Streusel. This crumb cake has notes of fresh lemon, vanilla and pairs perfectly with coffee in the morning.
Servings 8 servings
Calories 300kcal
Ingredients
BLUEBERRY LEMON CRUMB CAKE
- 1 1/2 cups of all purpose flour
- 3/4 cup white sugar
- 1/4 cup of unsalted butter (4 tablespoons)
- 1/2 teaspoon of salt
- 2 teaspoons of baking powder
- 2 teaspoons of lemon zest
- 2 tablespoons of fresh lemon juice
- 1/2 cup of milk
- 1 large egg
BLUEBERRY FILLING
- 1 cup of fresh blueberries
- 1 tablespoon of all purpose flour
CRUMB TOPPING/STREUSEL
- 1/3 cup of all purpose flour
- 1/3 cup of brown sugar
- 4 tablespoons of cold cubed unsalted butter
- Dash of cinnamon
Instructions
- Preheat the oven to 350 degrees (F)
- Whisk together the butter, sugar and egg until smooth and fluffy. Then add the lemon zest and juice.
- In another bowl, sift flour, baking powder and salt. Slowly incorporate the dry ingredients into the wet mixture bowl. Once smooth, add milk and vanilla extract. Whisk again.
- In a small bowl, toss the blueberries with a tablespoon of flour. Carefully fold the powdered blueberries into the batter. Transfer the batter into a well greased baking dish and rest.
- While the batter rest, combine cold butter, brown sugar, cinnamon and flour and crumble by hand. Mixture should resemble the texture of wet sand. Once achieved, sprinkle topping on the batter and bake for 45 minutes to 1 hour.