Lemon Blueberry Crumb Cake Recipe

5 / 5 (2 reviews)

This Lemon Blueberry Crumb Cake is the perfect combination of sweet and tart!  The lemon flavoring adds a bit of tangy mixed with the sweet blueberries makes for a tantalizing treat!

lemon blueberry crumb cake recipe

I love crumb cakes because they are like muffins but quicker and easier to make!  Plus, you can eat them anytime.  They go perfectly with a hot drink for breakfast, have a piece of crumb cake with fruit or soup for lunch, eat it for dessert, a snack, or as a side dish at dinner the options are endless!

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Like a muffin recipe, you want to be careful not to mix the batter too much or the cake will be dry and kind of fall apart.  Mix it well until all the ingredients are combined but not any longer!

ceramic cake pans

Ceramic Coated NonStick 9 X 13 x 2-Inch Rectangular Cake Pan (Cream/Red) $13.99

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  • This Pan is made with the new Ceramic Non-Stick Technology I have a few pans with ceramic lining and I love them!
  • They are Very Easy to Clean!  All you do is wipe or soflty scrub and the food slides off easily.
  • The Ceramic Coating is healthier for you than Teflon and is FDA, California Proposition 65 and European Union Approved.
  • This Ceramic Coating is Cadmium, Lead, PFOA, PTFE and PFOS Free.
  • The double ceramic coating makes it so these pans last a long time and are scratch resistant.
  • They will tolerate heat to 536 degrees F, plus there is no peeling off or blistering in high temperatures.
  • Pan measures  9 x 13 x 2-Inch.
  • For best results Hand Wash and do not immerse in water.
  • Do not microwave. 

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Lemon Blueberry Crumb Cake Recipe

5 / 5 (2 reviews)
Prep Time: 10-15 mins | Cook Time: 30-40 mins
Yield: 9x13 pan | Serves: 24

Ingredients

  • Crumb Topping

  • 1/2 cup brown sugar
  • 6 tbs butter, melted
  • 1 cup all-purpose flour
  • 1 tbs grated lemon zest
  • 1/4 tsp lemon extract
  • Cake

  • 1/2 cup soft butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 cups all-purpose flour
  • 2 cups fresh or frozen blueberries

Instructions

  1. For the Crumbs

  2. Mix together the sugar, flour and lemon zest.
  3. Melt butter over low heat in a saucepan.
  4. Add the lemon extract.
  5. Mix in the flour mixture to the melted butter mixture and stir until crumbs form, breaking up large clumps.
  6. Crumbs should be about the size of peas or a bit larger.
  7. Set aside.
  8. For the Cake

  9. In a large bowl mix, cream butter and sugar until light and fluffy.
  10. Add eggs, one at a time, beating well after each addition.
  11. Blend in the sour cream and vanilla.
  12. Mix together the flour, salt, soda and baking powder.
  13. Add to the creamed mixture
  14. Gently fold in blueberries.
  15. Add to lightly greased 9X13 in cake pan, spreading batter evenly in pan.
  16. Top with lemon crumbs.
  17. Bake at 350 degrees F for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
  18. Cool and serve
Ingredients: Lemon
Meal Type: Breakfast, Desserts, Mother's Day, Spring, Summer, Meatless
Categories: Cakes and Cupcakes, Oven

Comments & Reviews

  • Peggy

    HI! I made this today.. and oh my God its amazing! words can’t give justice how great this is.. so easy and yummy.. smells so amazing! I followed the recipe and its really easy.. I just put little more blueberry just cause I have few extras and just want to dump it all.. ohhh so good.. thank you for sharing this amazing recipe 🙂 I am bringing it to work for coffee break tomorrow.

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