Blueberry Lemon Crumb Cake is a delightful dessert that perfectly balances the tartness of fresh blueberries with the zesty brightness of lemon. This moist and flavorful cake is topped with a buttery crumb topping that adds a satisfying crunch. Perfect for brunch, dessert, or a sweet afternoon snack, this recipe is sure to become a family favorite. With simple ingredients and easy-to-follow steps, you can whip up this delicious cake in no time!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup fresh blueberries
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/2 teaspoon cinnamon
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
Step 2: Prepare the Cake Batter
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, milk, lemon zest, and lemon juice, mixing until well combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Step 4: Fold in Blueberries
Gently fold in the fresh blueberries, being careful not to break them.
Step 5: Prepare the Crumb Topping
In a small bowl, combine the brown sugar, rolled oats, flour, and cinnamon. Add melted butter and mix until crumbly.
Step 6: Assemble and Bake
Pour the cake batter into the prepared pan and sprinkle the crumb topping evenly over the batter. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature, and enjoy this delightful Blueberry Lemon Crumb Cake!
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to do not thaw them before adding to the batter to prevent them from becoming mushy.
How do I store leftover Blueberry Lemon Crumb Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to check the blend’s packaging for any specific instructions.
What can I serve with Blueberry Lemon Crumb Cake?
This cake pairs well with whipped cream, vanilla ice cream, or a drizzle of lemon glaze for an extra touch of sweetness.