Bursting Blueberry Crumb Cake

Emma

Food Blogger | Recipe Enthusiast🍲

Get ready for a cozy delight with our Bursting Blueberry Crumb Cake! Imagine the sweet harmony of a blueberry-packed crumble paired with a zesty lemon cake, all crowned with a golden, buttery streusel.

Top it off with a creamy scoop of vanilla ice cream and savor a dessert that’s as delicious as it is comforting.

Bursting Blueberry Crumb Cake Ingredients:

For the Streusel:

  • 2/3 cups flour, plain/all-purpose
  • ½ cup caster sugar (superfine sugar)
  • 1/2 tsp cinnamon powder
  • 1/8 tsp cooking/kosher salt
  • 60g / 4 tbsp melted butter
  • 1/4 tsp vanilla extract

For the Lemon Vanilla Cake:

  • 1 1/3 cups flour, plain/all-purpose
  • 2 tsp baking powder (if old, check it’s still active)
  • 1/4 tsp cooking/kosher salt
  • 3/4 cup caster sugar (superfine sugar)
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 2 large eggs, at room temperature
  • 90 g / 6 tbsp unsalted butter, melted then cooled slightly
  • 1/3 cup sour cream, at room temperature (sub plain yogurt)
  • 1/3 cup milk, at room temperature (full fat best, low fat ok)

The Blueberries:

  • 500 g / 1 lb fresh blueberries (Note 1 for frozen)
  • 2 tsp lemon juice
  • 2 tbsp caster sugar (superfine sugar)
  • 3 tbsp flour, plain/all-purpose
Blueberry Crumb Cake

Directions:

  1. Preheat oven to 200°C / 400°F (180°C fan-forced). Line a 20cm springform pan with paper.
  2. For the crumb, mix flour, sugar, cinnamon, and salt in a bowl. Add butter and vanilla, mix until crumbly.
  3. Toss blueberries with lemon juice, sugar, and flour. Set aside.
  4. Whisk dry ingredients for the cake in a bowl. In another bowl, whisk sugar, vanilla, zest, and eggs until foamy. Add butter and sour cream, whisk until smooth.
  5. Combine wet and dry ingredients, fold in milk. Pour batter into the pan, top with blueberries and crumb mixture.
  6. Bake for 65 minutes. Cool in the pan for 10 minutes, then remove and cool further before serving.
  7. Serve warm with a scoop of vanilla ice cream for the best experience.

Timing and Serving:

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 20 minutes
  • Servings: 12

Enjoy a slice of this moist cake bursting with blueberries and topped with a perfect crumbly streusel.

It’s a heavenly match with a warm lemon cake base, ideal for any occasion.

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Bursting-Blueberry-Crumb-Cake

Bursting Blueberry Crumb Cake

Packed with twice the blueberries and a crispier streusel, our Blueberry Crumb Cake combines the best of a crumble and a tender lemon cake. Remember to use room-temperature eggs, sour cream, and milk for the perfect batter. Top with vanilla ice cream for ultimate bliss!

  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

For the Streusel:

  • 2/3 cups flour, plain/all-purpose
  • ½ cup caster sugar (superfine sugar)
  • 1/2 tsp cinnamon powder
  • 1/8 tsp cooking/kosher salt
  • 60g / 4 tbsp melted butter
  • 1/4 tsp vanilla extract

For the Lemon Vanilla Cake:

  • 1 1/3 cups flour, plain/all-purpose
  • 2 tsp baking powder (if old, check it’s still active)
  • 1/4 tsp cooking/kosher salt
  • 3/4 cup caster sugar (superfine sugar)
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 2 large eggs, at room temperature
  • 90 g / 6 tbsp unsalted butter, melted then cooled slightly
  • 1/3 cup sour cream, at room temperature (sub plain yogurt)
  • 1/3 cup milk, at room temperature (full fat best, low fat ok)

For the Blueberries:

  • 500 g / 1 lb fresh blueberries (Note 1 for frozen)
  • 2 tsp lemon juice
  • 2 tbsp caster sugar (superfine sugar)
  • 3 tbsp flour, plain/all-purpose

Instructions

  1. Preheat oven to 200°C / 400°F (180°C fan-forced). Line a 20cm springform pan with paper.
  2. For the crumb, mix flour, sugar, cinnamon, and salt in a bowl. Add butter and vanilla, mix until crumbly.
  3. Toss blueberries with lemon juice, sugar, and flour. Set aside.
  4. Whisk dry ingredients for the cake in a bowl. In another bowl, whisk sugar, vanilla, zest, and eggs until foamy. Add butter and sour cream, whisk until smooth.
  5. Combine wet and dry ingredients, fold in milk. Pour batter into the pan, top with blueberries and crumb mixture.
  6. Bake for 65 minutes. Cool in the pan for 10 minutes, then remove and cool further before serving.
  7. Serve warm with a scoop of vanilla ice cream for the best experience.

Notes

  1. Use frozen blueberries directly; add to batter just before baking to avoid melting. Bake 10 minutes longer, cover with foil if browning excessively.
  2. Opt for a springform pan to maintain streusel integrity when removing the cake.
  3. Store cake in the fridge for up to 5 days; warm to room temperature before serving. If cool, store in a pantry.
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Nutrition

  • Serving Size: 1 slice (1/12th of cake)
  • Calories: 324 kcal
  • Sugar: 28 g
  • Sodium: 122 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0.4 g
  • Carbohydrates: 47 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 59 mg

Keywords: Blueberry Crumb Cake, Streusel Topping, Lemon Cake, Vanilla Ice Cream, Warm Dessert