Craving a sweet treat that bursts with flavor? Look no further! My Lemon Blueberry Crumb Cake is a pure delight. This easy-to-follow recipe combines tangy lemon and juicy blueberries for a dessert that melts in your mouth. Whether you’re baking for a special occasion or a cozy night in, this cake will impress. Let’s dive into the simple ingredients and quick steps to create this delicious masterpiece!
Why I Love This Recipe
- Bright and Zesty Flavor: The combination of fresh lemon juice and zest gives this cake a refreshing and vibrant flavor that perfectly complements the sweetness of the blueberries.
- Perfectly Moist Texture: Thanks to the buttermilk, this crumb cake remains incredibly moist and tender, making each bite a delightful experience.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all skill levels, ensuring a stress-free baking experience.
- Versatile Treat: This cake is great for any occasion, whether it’s a brunch gathering, a coffee break, or a sweet dessert after dinner, making it a versatile addition to your recipe repertoire.
Ingredients
Ingredients for the Cake Batter
To make this tasty lemon blueberry crumb cake, gather these ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup buttermilk
– 1 tablespoon lemon zest
– 2 tablespoons lemon juice
– 1 teaspoon vanilla extract
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 1/2 cups fresh blueberries
Ingredients for the Crumb Topping
The crumb topping adds a nice crunch. You will need:
– 1/2 cup all-purpose flour
– 1/2 cup brown sugar
– 1/4 cup unsalted butter, melted
– 1 teaspoon cinnamon
Measurement Tips
When measuring flour, spoon it into the cup and level it off. Avoid packing it down. For sugar, scoop it directly from the bag and level it too. Use a liquid measuring cup for buttermilk to ensure accuracy. For lemon zest, use a microplane to get fine shavings without the bitter white pith. Always check your ingredients for freshness. Fresh blueberries work best but frozen can work in a pinch.
Step-by-Step Instructions
Preheating the Oven
Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly. Next, grease and flour a 9×13-inch baking pan. This step helps the cake come out easily.
Preparing the Cake Batter
In a large mixing bowl, cream together the softened butter and granulated sugar. Mix until it is light and fluffy. This might take a few minutes. Now, add the eggs one at a time. Beat well after each egg. Then, mix in the vanilla extract, lemon zest, and lemon juice.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients. Alternate with the buttermilk. Mix until just combined. Be careful not to overmix. Finally, gently fold in the blueberries. Take your time to avoid breaking the berries.
Making the Crumb Topping
In a small bowl, combine the flour, brown sugar, melted butter, and cinnamon. Mix until the mixture is crumbly. This will create a nice, sweet topping for your cake. Set it aside for now.
Assembling and Baking
Pour the cake batter into the prepared baking pan. Spread it evenly with a spatula. Now, sprinkle the crumb topping generously over the batter. This will give you a delicious crunch on top. Place the pan in the oven and bake for 35-40 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready!
Once baked, let the cake cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before serving. Enjoy your lemon blueberry crumb cake!
Tips & Tricks
Perfecting the Cake Texture
To get the best texture, use room-temperature ingredients. This helps the batter mix well. Cream the butter and sugar until fluffy. This step adds air and lightness. Don’t overmix the batter after adding the flour. Mix just until combined. This keeps the cake tender.
Substitutions for Ingredients
You can swap buttermilk with regular milk. Just add a teaspoon of vinegar. For lemon zest, you can use lime zest for a twist. If you want a dairy-free option, use plant-based butter. You can also use coconut oil in place of butter.
Serving Suggestions
Serve this cake warm or at room temperature. Cut it into squares for a neat look. Dust with powdered sugar for a pretty finish. Add a dollop of whipped cream for extra creaminess. Fresh blueberries on top add a pop of color. Enjoy it as a breakfast treat or an afternoon snack!
Pro Tips
- Use Fresh Blueberries: Fresh blueberries offer the best flavor and texture for this cake. If using frozen, ensure they are lightly coated in flour to prevent them from sinking in the batter.
- Don’t Overmix the Batter: To achieve a tender crumb, mix the batter until just combined. Overmixing can lead to a dense cake.
- Check for Doneness: Ovens can vary in temperature; check your cake a few minutes before the suggested baking time by inserting a toothpick in the center. It should come out clean or with a few moist crumbs.
- Cool Completely Before Serving: Allow the cake to cool completely on a wire rack to set the crumb. This helps in achieving a better texture and flavor.
Variations
Other Fruit Options
You can switch up the fruit in this cake. Instead of blueberries, try raspberries. They add a nice tartness. You can also use strawberries or blackberries. Each fruit brings its own flavor. Just keep the same amount as blueberries. This way, your cake stays moist and delicious.
Vegan Lemon Blueberry Cake
To make a vegan version, swap eggs with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit until it thickens. Replace buttermilk with almond milk and vinegar. This mix works great and keeps the cake moist. Use coconut oil instead of butter for a rich taste.
Gluten-Free Adaptation
For a gluten-free cake, use a gluten-free flour blend. Make sure it has xanthan gum to help with texture. You can find gluten-free options at most stores. The taste stays yummy, even without gluten. This way, everyone can enjoy a slice.
Storage Info
How to Store Leftovers
To keep your Lemon Blueberry Crumb Cake fresh, place it in an airtight container. This helps maintain its moistness. You can also cover it tightly with plastic wrap. Store it at room temperature for up to three days. If you want to keep it longer, refrigeration is a good option. Just remember, the cake may dry out a bit in the fridge.
Freezing Instructions
Freezing this cake is simple and effective. First, let the cake cool completely. Then, cut it into squares for easy serving later. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. Make sure to remove as much air as possible. The cake can last up to three months in the freezer. When you’re ready to eat, just thaw it at room temperature or microwave it for a quick warm-up.
Shelf Life
Lemon Blueberry Crumb Cake tastes best within the first few days. If stored properly at room temperature, it stays fresh for about three days. In the fridge, it can last up to a week. If frozen, enjoy it within three months for the best flavor and texture. Always check for signs of spoilage before eating any leftovers.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries! They work well in this cake. Just be careful when mixing them in. Frozen blueberries can burst more easily. This may turn your batter a little blue, but it will still taste great. If you use frozen blueberries, do not thaw them before adding. This keeps them from getting mushy.
What can I substitute for buttermilk?
If you don’t have buttermilk, don’t worry! You can make your own. Mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for five minutes. This will make a good buttermilk substitute. You can also use plain yogurt or sour cream. Just thin them with a bit of milk.
How do I know when the cake is done?
To check if the cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. If it has wet batter on it, leave the cake in the oven for a few more minutes. Keep checking every few minutes until it is done. The top should be golden brown and firm to the touch.
This blog post covered key elements to make a delicious lemon blueberry cake. We explored ingredient lists, measurements, and easy steps to create the batter and crumb topping. I shared tips for perfect texture and tasty servings. Variations, like vegan and gluten-free options, cater to different diets. Lastly, I provided storage tips for freshness. Baking can be simple and fun. I hope you feel ready to try this cake at home! Enjoy every bit
