An easy lemon blueberry crumb cake made with fresh blueberries and a light brown sugar topping. This is a cake we all should be making. My theory is that everybody needs a blueberry crumb cake. So search no longer, this will probably be your favorite summer cake, incredible fluffy and tender with a staggering amount of blueberries and an out-of-this-world delicious crumb. Can I say that this truly is one of my favorites?
Why you’ll love this blueberry cake recipe
There are some things about this cake that stand out to me. First the crumb, it gives the cake extra flavor and texture. When it bakes, it becomes really crunchy and adheres well to the cake, so it will not fall off when you take the cake out of the pan.
Second, I use a lot of blueberries because I love a blueberry-overloaded cake. Using fresh blueberries will make it a perfect summer treat.
Then the batter, it’s thick so it keeps the fruit in place, the blueberries will not sink to the bottom. Oh, and I like to beat the zest together with the sugar, whose grittiness will help release the most oils and lemon flavor from it.
This is a really delicious cake that gets better the next day… but good luck with that.
🔥 Pro tip
This cake recipe is amazingly adaptable, you can use other fruits in this cake. Try it with raspberries, blackberries, mulberries, diced plums or pitted and halved cherries.
Storage
This cake keeps well, covered, on the counter for up to 3 days. It gets better each day!
Looking for other easy summer cakes?
Here some favorites.
Strawberry and almond yogurt cake
Easy blueberry lemon cheesecake
Strawberry ricotta cake
Lemon blueberry crumb cake
Ingredients
Topping (crumb/streusel)
- 3 tbsp light brown sugar
- 3 ½ tbsp unsalted butter - at room temperature
- 6 tbsp all-purpose flour
Cake
- 2 cups blueberries - fresh
- 1 ½ cups all-purpose flour
- ¾ cup unsalted butter - at room temperature (1½ sticks)
- 1 cup sugar
- 2 eggs - at room temperature
- 2 tsp baking powder
- ¼ tsp salt
- zest from 1 lemon
- juice from ½ lemon
- 2 tbsp milk
- 1 tsp vanilla extract
- powdered sugar - for serving
Instructions
- Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch (24 cm) springform or cake pan with parchment paper and lightly butter the sides.
- In a small bowl, make the crumb topping: mix the flour, sugar, and butter with your fingertips (or a fork) until the mixture resembles coarse crumbs. Set aside.
- In a large bowl, beat the butter, sugar, and lemon zest together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla, milk, baking powder, and lemon juice until combined. Sift in the flour and beat on low speed just until incorporated. The batter will be thick. Gently fold in the blueberries.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle evenly with the crumb topping.
- Bake for 50–55 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool completely in the pan before slicing. Dust with powdered sugar before serving.
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