Lemon Blueberry Crumb Cake

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Lemon Blueberry Crumb Cake
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Lemon Blueberry Crumb Cake

Recipe by SMDifficulty: Easy
Servings

9

servings
Prep time

15

minutes
Cooking time

55

minutes

Y’all this crumb cake is so moist and the lemon blueberry combo is so tasty and refreshing! This is one of my favorite breakfast crumbs. It’s easy to make and will not disappoint💛 I’m clearly ready for Spring time!

Ingredients

  • Crumb:

  • * 3/4 cup brown sugar
    * 1/2 cup cup all-purpose flour
    * 6 tbsp unsalted butter, melted

  • Cake:

  • * 2 cup all purpose flour
    * 1 1/2 tsp baking powder
    * 1/4 tsp salt
    * 8 tbsp unsalted butter, softened
    * 1 cup granulated sugar
    * 1 lemon, zested
    * 2 eggs, room temp
    * 1 1/2 tsp vanilla extract
    * 2/3 cup milk
    * 2 cup blueberries

  • Lemon Icing:

  • * 1 cup powdered sugar
    * 1/2 fresh lemon juiced
    * 1 tbsp heavy cream

Directions

  • Preheat oven to 350°F. Grease 8×8 square baking dish or you can use a 9” round springform pan. Make crumb by combining all crumb ingredients together with a fork. Set aside. Combine flour, baking powder and salt in a small bowl and set aside. Beat butter and sugar till fluffy, about 2 minutes. Add lemon zest, eggs and milk and beat till combine.
  • Add one cup at a time of flour mixture till combine. Batter will be thick. Fold in blueberries.
  • Place half batter in baking dish and smooth out. Sprinkle layer of crumb in center and add remaining batter and sprinkle remaining of crumb on top.
  • Bake for about 50-55 minutes if using a 8×8 baking dish. Would check as early as 45 minutes for a 9” round dish. Remove from oven and let cool. Make icing by mixing all ingredients together and drizzle on top of cake. Slice and enjoy!

Recipe Video