Blueberry Lemon Crumble Cake
This Blueberry Lemon Crumble Cake is a soft, buttery dessert filled with juicy blueberries, fresh lemon zest, and a golden crumb topping. It combines the tenderness of a classic homemade cake with the slightly crisp texture of a streusel, making every slice rich without feeling too heavy.
The brightness of the lemon balances the sweetness of the blueberries beautifully, while a little vanilla adds warmth to the batter. It is an easy recipe to prepare for breakfast, afternoon tea, family gatherings, or a simple weekend dessert.
Fresh blueberries work wonderfully, but frozen berries can also be used without thawing them first. The cake stays moist for several days, which also makes it a good recipe to prepare in advance.
Recipe Blueberry Lemon Crumble Cake
Servings
8 to 10 slices
Preparation Time
20 minutes
Baking Time
40 to 45 minutes
Ingredients
For the Cake
- 220 g all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 120 g unsalted butter, softened
- 160 g granulated sugar
- 2 large eggs
- 150 g plain Greek yogurt
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 200 g fresh or frozen blueberries
- 1 tablespoon flour, for coating the blueberries
For the Crumble Topping
- 70 g all-purpose flour
- 50 g brown sugar
- 40 g cold unsalted butter, cubed
- 30 g sliced almonds, optional
- ½ teaspoon cinnamon
For Finishing
- Powdered sugar, optional
- Fresh blueberries
- Lemon zest
Preparation
Preheat the oven to 180°C, or 160°C for a fan-assisted oven.
Grease a 22 cm round cake tin and line the bottom with baking paper.
Start by preparing the crumble topping. Place the flour, brown sugar, cinnamon, and cold butter in a bowl.
Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the sliced almonds, if using.
Place the crumble mixture in the refrigerator while you prepare the cake batter. Keeping the butter cold will help create a crisp topping.
In a separate bowl, combine the flour, baking powder, and salt.
Place the softened butter and sugar in a large mixing bowl. Beat for approximately three minutes, until pale and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the Greek yogurt, vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet mixture. Fold gently with a spatula until just combined. Avoid overmixing, as this can make the cake dense.
Place the blueberries in a small bowl and toss them with one tablespoon of flour. This light coating helps prevent the fruit from sinking to the bottom of the cake.
Gently fold approximately three quarters of the blueberries into the batter.
Transfer the mixture to the prepared cake tin and smooth the surface.
Scatter the remaining blueberries over the top.
Remove the crumble mixture from the refrigerator and distribute it evenly over the cake. Do not press it into the batter; simply let the crumbs sit loosely on the surface.
Bake for 40 to 45 minutes, or until the topping is golden and a skewer inserted into the centre of the cake comes out clean or with a few moist crumbs.
If the crumble starts browning too quickly, loosely cover the cake with aluminium foil during the final 10 minutes.
Remove the cake from the oven and leave it in the tin for approximately 15 minutes.
Carefully transfer it to a wire rack and allow it to cool completely.
Before serving, dust lightly with powdered sugar and decorate with fresh blueberries and a little finely grated lemon zest.
Serving Suggestions
This cake is delicious on its own, but it can also be served with:
- Vanilla ice cream
- Lightly whipped cream
- Greek yogurt
- Lemon curd
- Fresh berries
- A drizzle of warm blueberry sauce
For a slightly different flavor, replace the blueberries with raspberries, blackberries, or chopped strawberries.
You can also add a handful of white chocolate chips to the batter for a sweeter variation.
Storage
Keep the cake in an airtight container at room temperature for up to two days.
For longer storage, refrigerate it for up to four days. Allow individual slices to return to room temperature before serving, or warm them briefly in the microwave.
The cake can also be frozen. Wrap individual slices well and freeze for up to two months.
Conclusion
This Blueberry Lemon Crumble Cake brings together three textures in one simple dessert: a soft lemon-scented cake, juicy blueberries, and a buttery golden crumble.
It is easy enough for everyday baking but attractive enough to serve when guests arrive. The combination of fresh fruit and citrus keeps the cake light and fragrant, while the crumble adds just enough richness and crunch to make each slice especially satisfying.