Blueberry Lemon Crumble Cake Recipe
Blueberry Lemon Crumble Cake is that perfect sunny-day treat—bursting with juicy berries, the sparkle of fresh lemon, and blanketed in a golden, cinnamon-laced crumble. It’s one of those cakes that effortlessly balances comfort with a touch of elegance, making it just right for lazy weekend breakfasts, cheerful brunch spreads, or even as a sweet finale to a family dinner. If you’ve been craving a dessert that’s as easy as it is vibrant, get excited—this cake is about to win over your taste buds.
Ingredients You’ll Need
The ingredient list for Blueberry Lemon Crumble Cake is beautifully straightforward and every component truly shines. Each one not only adds to the cake’s irresistible flavor and texture but also brings a pop of color and character, making every bite memorable.
- Fresh Blueberries: Plump and juicy, they deliver fruity sweetness and a gorgeous burst of color in every slice.
- Lemon Juice: Brightens the cake and helps the blueberries keep their vivid freshness.
- Lemon Zest: Lends a fragrant, citrusy aroma that makes the entire cake taste sunny and uplifting.
- All-Purpose Flour: The base that creates just the right, tender crumb for both the cake and the crumble topping.
- Baking Powder: Ensures a nice gentle rise and fluffy texture.
- Baking Soda: Works alongside the buttermilk to soften the crumb and enhance the cake’s lift.
- Salt: Just a pinch to balance all the sweet and tart flavors.
- Unsalted Butter: Brings richness and soft, melt-in-your-mouth satisfaction; use it both in the batter and melted into the crumble for irresistible flavor.
- Granulated Sugar: Adds sweet balance and helps cream the butter to fluffy perfection.
- Eggs: Bind everything together and add structure, resulting in a tender, rich cake.
- Vanilla Extract: Subtly deepens the overall flavor, enhancing both lemon and blueberry.
- Buttermilk: Offers a gentle tang and ensures the cake stays moist for days.
- Rolled Oats: Give the crumble topping extra texture and a rustic finish you’ll love.
- Brown Sugar: Adds caramel notes and extra crunch to the crumble topping.
- Cinnamon: Ties everything together with warming spice in the crumble, complementing the fruit and lemon beautifully.
How to Make Blueberry Lemon Crumble Cake
Step 1: Prep Your Pan and Ingredients
Preheat your oven to 350°F (175°C) and make sure your 9-inch round cake pan is generously greased and floured—no one wants to lose a crumb of this beauty to sticking! Gather all your ingredients so you’re set up for smooth sailing.
Step 2: Brighten the Berries
In a small bowl, toss your fresh blueberries with lemon juice and lemon zest. This tiny step makes a huge difference, giving each berry a pop of citrus and keeping them vibrant through the bake.
Step 3: Combine the Dry Ingredients
In another mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This not only ensures even distribution of leavening but also guarantees that fluffy, soft crumb we’re after.
Step 4: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light and creamy. Take your time here—a fluffy base leads to a perfectly tender Blueberry Lemon Crumble Cake.
Step 5: Eggs and Vanilla In
Mix in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and watch your batter turn silky and golden.
Step 6: Alternate Dry Ingredients and Buttermilk
Gradually add your dry ingredient mixture, alternating with the buttermilk. Always start and end with the dry ingredients. This method keeps your cake batter beautifully smooth and prevents overmixing.
Step 7: Gently Fold in the Blueberries
Now, carefully fold those zesty blueberries into the batter. You want even distribution, so every slice of Blueberry Lemon Crumble Cake is bursting with fruit.
Step 8: Pour and Prepare the Crumble
Pour the batter into your prepared pan, spreading it evenly. In a new bowl, combine flour, rolled oats, brown sugar, melted butter, and cinnamon, then mix until crumbly and irresistible.
Step 9: Add the Crumble Topping
Sprinkle the crumble topping evenly over the cake batter, making sure you hit every edge—these pockets of sweet crunch are the star of the show.
Step 10: Bake and Cool
Slide the cake into the oven and bake for 45 to 50 minutes, until a toothpick comes out clean (save for a blueberry streak or two!). Cool in the pan for 10 minutes, then transfer to a wire rack. Your kitchen will smell out-of-this-world amazing the whole time.
How to Serve Blueberry Lemon Crumble Cake
Garnishes
A light dusting of powdered sugar is always beautiful on top, especially when the cake is fully cooled. You might also add a few fresh blueberries and a twist of lemon zest for extra color and zing.
Side Dishes
Serve slices of your Blueberry Lemon Crumble Cake alongside a dollop of whipped cream, a scoop of vanilla or lemon ice cream, or even a simple pool of Greek yogurt for breakfast. It pairs perfectly with coffee or a tall glass of cold milk, too.
Creative Ways to Present
Try baking individual mini cakes for brunch parties, or pile slices high and layer with fresh berries for a dramatic dessert platter. For extra flair, top each slice with a drizzle of lemon glaze or serve warm with a side of lemon curd.
Make Ahead and Storage
Storing Leftovers
Blueberry Lemon Crumble Cake stays fresh when stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. The flavor deepens as it rests, so leftovers are every bit as good—if not better!
Freezing
To freeze, wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil. Store for up to two months. When ready to enjoy, thaw overnight in the refrigerator.
Reheating
Enjoy your cake at room temperature, or for an extra treat, warm slices in the microwave for 10-15 seconds. This gently revives the crumble and brings out the cake’s buttery richness.
FAQs
Can I use frozen blueberries instead of fresh?
Yes! If you’re using frozen blueberries, don’t thaw them before adding to the batter—this prevents them from releasing too much juice and coloring the cake.
Is there a substitute for buttermilk?
Absolutely! Mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar, let sit for five minutes, and use as directed. The tangy note is key for this Blueberry Lemon Crumble Cake.
Can I make this cake gluten-free?
You can substitute a good quality 1:1 gluten-free flour blend for the all-purpose flour. Always check your oats to ensure they’re certified gluten-free as well.
How do I keep the crumble topping crisp?
Let your cake cool uncovered for at least an hour, which allows the crumble to set. If you want to re-crisp it, a few minutes under the oven broiler works wonders—just watch closely!
Can I substitute other berries?
Definitely. Swap in raspberries, blackberries, or chopped strawberries for a fun twist, or try a mix of berries for a new flavor spin while still celebrating what makes Blueberry Lemon Crumble Cake so special.
Final Thoughts
There’s nothing quite like baking a Blueberry Lemon Crumble Cake and sharing it with people you love. Give it a try, and don’t be surprised if it disappears as fast as it comes out of the oven—the blend of zesty lemon, juicy blueberries, and that golden crumble is simply irresistible. Can’t wait for you to try it!
