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Lemon Blueberry Crumb Cake

Irresistible Lemon Blueberry Crumb Cake That'll Brighten Mornings

This Lemon Blueberry Crumb Cake combines tart lemons and sweet blueberries for a delightful treat that's perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Swap with gluten-free flour if you prefer.
  • 1 cup Granulated White Sugar Brown sugar adds a deeper flavor if you want to experiment.
  • 1/2 cup Brown Sugar Imparts moisture and a hint of caramel-like depth.
  • 1 teaspoon Cinnamon Consider nutmeg for a warm spice twist.
  • 1/2 cup Unsalted Butter Use vegetable oil for a dairy-free alternative.
  • 2 teaspoons Baking Powder Make sure it's fresh for the best lift.
  • 1/2 teaspoon Fine Salt Balances the sweetness.
  • Zest of 2 Lemon Zest Infuses bright lemon goodness.
  • 3 Whole Large Eggs Replace with flax eggs for a vegan option.
  • 1/4 cup Neutral Oil Consider avocado or canola oil.
  • 1 cup Full-Fat Sour Cream Greek yogurt is an excellent substitute.
  • 2 cups Blueberries Use fresh or frozen without thawing.
For the Glaze
  • 1 cup Powdered Sugar Adjust with lemon juice for desired consistency.
  • 2 tablespoons Lemon Juice Freshly squeezed is best.

Equipment

  • 9-inch round or springform pan
  • mixing bowls
  • Whisk
  • spatula
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (180°C) and prepare a 9-inch round or springform pan by greasing it.
  2. In a medium bowl, combine flour, granulated sugar, brown sugar, cinnamon, and melted butter until it resembles coarse crumbs. Refrigerate.
  3. In a large mixing bowl, whisk together all-purpose flour, baking powder, and fine salt. Set aside.
  4. In another bowl, combine white sugar and lemon zest, rub together until fragrant.
  5. Beat in the eggs one at a time, adding neutral oil and sour cream until smoothly combined.
  6. Gently sift dry ingredients into wet mixture, stirring until just combined.
  7. Spread half of the batter into the pan, layer blueberries, dollop remaining batter, and scatter crumb topping. Bake for 40-45 minutes.
  8. Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack and glazing.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 42gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 190mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 6mg

Notes

Avoid overmixing for a light texture. Use fresh blueberries for best results.

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