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–+ servings
Isabella

Blueberry Lemon Crumble Cake: A Delightful Treat!

A delightful Blueberry Lemon Crumble Cake that combines the tartness of blueberries and lemon with a crunchy crumble topping.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups fresh blueberries
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 1 tablespoon milk
For the crumble topping:
  • ½ cup all-purpose flour
  • ½ cup rolled oats
  • ¼ cup brown sugar
  • ¼ cup unsalted butter melted
  • ½ teaspoon cinnamon

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a small bowl, toss the blueberries with lemon juice and lemon zest; set aside.
  3. In another bowl, whisk together 1 ½ cups flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Stir in the vanilla extract, sour cream, and milk until combined.
  7. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  8. Gently fold in the blueberries.
  9. Pour the batter into the prepared cake pan.
  10. In a separate bowl, prepare the crumble topping by combining ½ cup flour, rolled oats, brown sugar, melted butter, and cinnamon until crumbly.
  11. Sprinkle the crumble evenly over the cake batter.
  12. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  13. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 5gCholesterol: 50mgSodium: 150mgFiber: 1gSugar: 15g

Notes

  • For an extra burst of flavor, try adding a teaspoon of almond extract to the batter.
  • You can substitute the blueberries with raspberries or chopped strawberries for a different fruit twist.

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