Name: Blueberry Lemon Crumble Cake
Prep time: 10 min
Cook time: PT-485913H16M11S
Total time: 1 h
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; ¾ cup sugar; 2 large eggs; 2 tsp lemon zest; 1 tbsp lemon juice; ½ cup buttermilk; 1 ½ cups fresh blueberries; For the crumble topping:; ¼ cup all-purpose flour; ¼ cup sugar; 2 tbsp unsalted butter, cold and cubed; ½ tsp cinnamon

A delightful treat that brings together the tanginess of lemon with the sweet juiciness of blueberries, this Blueberry Lemon Crumble Cake is a perfect dessert for any occasion. The buttery crumble topping adds a satisfying crunch, perfectly complementing the soft, moist cake and the burst of fresh fruit inside. Whether it’s served with a cup of coffee in the morning or as an afternoon snack, this cake is sure to satisfy your sweet cravings.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between sweet and tart. The freshness of blueberries and the zesty lemon create a harmonious combination that’s incredibly refreshing. Plus, the crumble topping gives the cake an extra layer of texture, making it a treat for both the taste buds and the senses. It’s easy to make and perfect for any occasion—whether it’s a weekend brunch or a special dessert after dinner. It also keeps well for a few days, so I can enjoy it over time without worrying about it going stale too quickly.

Ingredients

1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup sugar
2 large eggs
2 tsp lemon zest
1 tbsp lemon juice
½ cup buttermilk
1 ½ cups fresh blueberries

For the crumble topping:

¼ cup all-purpose flour
¼ cup sugar
2 tbsp unsalted butter, cold and cubed
½ tsp cinnamon

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the softened butter and sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the lemon zest and lemon juice.
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the blueberries, being careful not to crush them.
In a small bowl, mix the crumble topping ingredients (flour, sugar, cold butter, and cinnamon) until the butter is broken down into small pieces and the mixture is crumbly.
Pour the batter into the prepared cake pan, then sprinkle the crumble topping evenly over the batter.
Bake for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

This recipe serves about 8–10 people, depending on portion size. It takes about 10 minutes to prepare and 40–45 minutes to bake, with an additional 10 minutes for cooling.

Variations

Berry Blend: While blueberries are the star in this recipe, I love experimenting with different berries. Raspberries, blackberries, or a mix of all three work beautifully in this cake.
Gluten-Free: To make this recipe gluten-free, I substitute the all-purpose flour with a gluten-free flour blend, making sure to add a bit of xanthan gum if necessary.
Lemon Glaze: For an extra burst of lemon flavor, I drizzle a simple lemon glaze over the cooled cake made from powdered sugar and lemon juice.
Nuts: For added texture and crunch, I sometimes sprinkle a handful of chopped walnuts or almonds into the batter or on top of the crumble.

Storage/Reheating

I store any leftover cake in an airtight container at room temperature for up to 3–4 days. If I want it to last longer, I place it in the fridge where it will keep for up to a week. To reheat, I warm individual slices in the microwave for 15–20 seconds, or I place the entire cake in a low oven (around 300°F) for 10–15 minutes to bring back some of its freshly baked warmth and aroma.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, I can use frozen blueberries, but I make sure not to thaw them before adding them to the batter. This helps prevent the berries from bleeding into the cake and turning the batter blue.

Can I make this cake ahead of time?

Yes, I can easily make this cake the day before I plan to serve it. Just store it covered at room temperature, and it will stay fresh for a couple of days.

Can I make the crumble topping without cinnamon?

Absolutely! While cinnamon adds a nice warmth, I can skip it or replace it with another spice, like nutmeg or cardamom, if I prefer.

What can I serve with this cake?

This cake is delicious on its own, but I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Can I freeze this cake?

Yes, I can freeze this cake by wrapping it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When I’m ready to enjoy it, I thaw it at room temperature.

Conclusion

This Blueberry Lemon Crumble Cake is the perfect balance of sweetness, tartness, and texture. It’s simple to make, incredibly flavorful, and always a crowd-pleaser. Whether I’m baking it for a special occasion or just as a treat for myself, it never fails to bring smiles to the table. The combination of juicy blueberries, zesty lemon, and crunchy crumble topping is truly irresistible!