Lemon Blueberry Crumb Cake
Lemon Blueberry Crumb Cake
Ingredients
For the Crumb Topping
- 30 grams all-purpose flour
- 25 grams sugar
- 1/2 teaspoon salt
- 1/2 lemon, zested
- 28 grams butter, cubed
For the Cake
- 80 grams butter
- 210 grams all-purpose flour
- 4 grams baking powder
- 1.5 grams baking soda
- 3 grams salt
- 90 grams granulated sugar
- 1 lemon, zested
- 30 grams lemon juice, from 1 lemon
- 2 large eggs, approximately 100 grams
- 100 grams vegetable oil
- 250 grams blueberries, fresh or frozen
Instructions
- 1
To prepare the crumb topping, in a medium bowl, whisk together the all-purpose flour, sugar, salt, and zest of 1/2 lemon.
⏱️ 2 min
- 2
Add the cubed butter to the dry ingredients. Using a fork or your fingers, cut in the butter until it is reduced to the size of peas.
⏱️ 3 min
- 3
Loosely cover the bowl with the crumb topping and place it in the freezer while you prepare the cake batter. This will help keep the crumbs firm.
- 4
Preheat the oven to 350°F (170°C). Lightly grease a 9-inch rectangular baking pan.
⏱️ 10 min•🌡️ 350
- 5
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt for the cake.
⏱️ 2 min
- 6
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, granulated sugar, and zest of 1 lemon until the mixture is light and fluffy. This should take 3 to 5 minutes.
⏱️ 5 min
- 7
Add the lemon juice and eggs, one at a time, to the creamed mixture. Scrape down the sides of the bowl after each addition to ensure everything is well incorporated.
⏱️ 3 min
- 8
Gradually add the dry flour mixture to the wet ingredients, alternating with the vegetable oil. Add about a third of the flour mixture, mix until just combined, then add a third of the oil, mix, and repeat until both the flour mixture and oil are evenly incorporated into the batter.
⏱️ 3 min
- 9
Gently fold the blueberries into the cake batter until they are evenly distributed.
⏱️ 2 min
- 10
Spread the cake batter evenly into the prepared baking pan.
⏱️ 1 min
- 11
Remove the crumb topping from the freezer and sprinkle it evenly over the cake batter.
⏱️ 1 min
- 12
Bake the cake for approximately 55 minutes, or until it is lightly golden and firm on top, and a toothpick inserted into the center comes out clean. Rotate the pan halfway through the baking time for even cooking.
⏱️ 55 min•🌡️ 350
- 13
Remove the cake from the oven and allow it to cool completely to room temperature before serving. This will take at least 1 hour.
⏱️ 60 min
- 14
The cake can be stored at room temperature in an airtight container for up to 2 days.
Kitchen Tools
Nutrition Facts (per serving)
Lemon Blueberry Crumb Cake
For the Crumb Topping
- 30 grams all-purpose flour
- 25 grams sugar
- 1/2 teaspoon salt
- 1/2 lemon, zested
- 28 grams butter, cubed
For the Cake
- 80 grams butter
- 210 grams all-purpose flour
- 4 grams baking powder
- 1.5 grams baking soda
- 3 grams salt
- 90 grams granulated sugar
- 1 lemon, zested
- 30 grams lemon juice, from 1 lemon
- 2 large eggs, approximately 100 grams
- 100 grams vegetable oil
- 250 grams blueberries, fresh or frozen
Instructions
- 1
To prepare the crumb topping, in a medium bowl, whisk together the all-purpose flour, sugar, salt, and zest of 1/2 lemon.
⏱️ 2 min - 2
Add the cubed butter to the dry ingredients. Using a fork or your fingers, cut in the butter until it is reduced to the size of peas.
⏱️ 3 min - 3
Loosely cover the bowl with the crumb topping and place it in the freezer while you prepare the cake batter. This will help keep the crumbs firm.
- 4
Preheat the oven to 350°F (170°C). Lightly grease a 9-inch rectangular baking pan.
⏱️ 10 min•🌡️ 350 - 5
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt for the cake.
⏱️ 2 min - 6
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, granulated sugar, and zest of 1 lemon until the mixture is light and fluffy. This should take 3 to 5 minutes.
⏱️ 5 min - 7
Add the lemon juice and eggs, one at a time, to the creamed mixture. Scrape down the sides of the bowl after each addition to ensure everything is well incorporated.
⏱️ 3 min - 8
Gradually add the dry flour mixture to the wet ingredients, alternating with the vegetable oil. Add about a third of the flour mixture, mix until just combined, then add a third of the oil, mix, and repeat until both the flour mixture and oil are evenly incorporated into the batter.
⏱️ 3 min - 9
Gently fold the blueberries into the cake batter until they are evenly distributed.
⏱️ 2 min - 10
Spread the cake batter evenly into the prepared baking pan.
⏱️ 1 min - 11
Remove the crumb topping from the freezer and sprinkle it evenly over the cake batter.
⏱️ 1 min - 12
Bake the cake for approximately 55 minutes, or until it is lightly golden and firm on top, and a toothpick inserted into the center comes out clean. Rotate the pan halfway through the baking time for even cooking.
⏱️ 55 min•🌡️ 350 - 13
Remove the cake from the oven and allow it to cool completely to room temperature before serving. This will take at least 1 hour.
⏱️ 60 min - 14
The cake can be stored at room temperature in an airtight container for up to 2 days.