Our Lemon Blueberry Crumb Cake with Cream Cheese Topping has a moist and tender crumb, bursting with juicy blueberries and infused with the bright, zesty notes of fresh lemon.
This cake has a center layer of buttery brown sugar crumble and blueberries that combine together beautifully. The cake is topped with another buttery crumb layer that adds a satisfying crunch. To elevate it even further, a rich and creamy cream cheese topping is drizzled over the top. Perfect for breakfast, brunch, dessert, or an irresistible afternoon treat.
I absolutely love the pairing blueberries and lemons, the sweetness of the blueberries is a perfect balance to the tart of the lemon. If you are a fan of blueberries and lemon you may want to make these delicious Lemon Thyme Blueberry Buns or Lemon Ricotta Toast with Wild Blueberry Sauce.
Jump to:
- Advantages of Adding Blueberries to Your Breads and Cakes
- Ingredients
- How to Make Lemon Blueberry Crumb Cake
- Recipe Top Tip
- How To Serve Your Lemon Blueberry Crumb Cake
- Get Free Recipe Updates!
- Substitutions and Variations
- How To Store Leftovers
- FAQ
- Lemon Buleberry Crumb Cake with Lemon Cream Cheese Topping
- https://thewholeserving.com/comments/
Advantages of Adding Blueberries to Your Breads and Cakes
Natural Sweetness: Blueberries add a natural sweetness to baked goods, reducing the need for additional sugar.
Moisture: The juicy nature of blueberries helps keep breads and cakes moist, resulting in a tender and flavorful crumb.
Nutritional Boost: Blueberries are rich in vitamins, minerals, antioxidants, and fiber, adding nutritional value to your baked goods.
Visual Appeal: Blueberries create visually appealing baked goods with their vibrant color, making cakes and breads more attractive and enticing.
Flavor Complexity: The combination of sweet and slightly tart blueberries adds depth and complexity to the flavor profile of breads and cakes.
Texture Contrast: Blueberries provide a pleasant burst of juiciness and a slight texture contrast within the soft and fluffy structure of cakes and breads.
Simplicity: Blueberries are easy to incorporate into recipes, requiring minimal preparation and seamlessly blending into the batter.
Ingredients
Batter
- blueberries (fresh or frozen)
- flour
- baking powder
- baking soda
- salt
- sugar
- egg
- yogurt
- milk
- butter
- oil
- vanilla
- fresh lemon zest and juice
Crumble
- flour
- brown sugar
- melted butter
- lemon zest
Cream Cheese Topping
- cream cheese
- milk
- lemon juice
- lemon zest
See recipe card for quantities.
How to Make Lemon Blueberry Crumb Cake
Prepare baking pan and oven
Cut a strip of parchment paper measuring 16 ½ inches long and wide enough to line the bottom of a 9x9 baking pan. Place the parchment in the pan leaving 2 inches of overhang. This makes it easier to lift the cake out of the pan later. Preheat your oven to 350 degrees.
Make crumb topping
Combine the flour, brown sugar, melted butter and lemon zest in a small bowl. Cover and set aside.
Combine the dry ingredients
Using a medium sized bowl, combine the flour, baking powder, baking soda, and salt. Whisk (affiliate link) to combine. Set aside.
Combine the dry into the wet
Add the dry ingredients to the wet in batches. Add ⅓ of the flour mixture to the wet and fold using a flexible spatula. When most of the flour has been incorporated, add half of the remaining flour mixture, fold again, then add the remaining flour and fold until there is no more dry flour. Your batter should be light and fluffy.
Light and fluffy batter
When all of the flour has been incorporated, your batter will not be very fluid. Your batter should be light and fluffy, and you should see lots of air pockets.
Fill pan bottom
Spoon half the batter into the pan and spread on the bottom of the pan.
1st Crumble layer
Sprinkle half of the crumble mixture over the batter.
Blueberry layer
Top the crumble layer with the blueberries. If you are using frozen blueberries don’t thaw them. Keep them frozen until you are ready to layer them in your batter. **See notes in the recipe card below on how to freeze your own fresh blueberries.**
Final batter layer
Spoon the remaining batter over the blueberries and spread.
Top crumble layer
Sprinkle the remaining crumble over the top of the batter. Bake in the middle of the oven for 25-30 minutes or until a toothpick inserted comes out clean and the cake springs back when you touch the top.
Make the cream topping
While the cake is baking in the oven, use a small bowl to whisk (affiliate link) all of the topping ingredients together until smooth and creamy. (Depending on the temperature of your kitchen, you may need to microwave your cream cheese for a few seconds to soften before adding the remaining ingredients.) For easy drizzling, transfer glaze to a piping bag (affiliate link) or zip bag and set aside.
Cool cake
Remove from the oven and allow to cool. Once the cake has cooled, use the parchment paper to lift the cake out of the pan and place on a cutting board or other flat surface.
Top cake with cream topping
Spread or drizzle the cream topping over the top of the cake using a piping bag (affiliate link) or a zip bag with a corner of the bag cut.
Recipe Top Tip
If you are using frozen blueberries don’t thaw them. Keep them frozen until you are ready to layer them in your batter. Thawing your berries will create liquid on your berries causing the color to bleed.
How To Serve Your Lemon Blueberry Crumb Cake
Slice the cake into 16 squares and serve at room temperature or slightly warm.
Get Free Recipe Updates!
Substitutions and Variations
Fruit: Some of the other fruits you can use in place of blueberries are blackberries, strawberries, and raspberries.
Muffins: This batter also makes great muffins. You may need to adjust the cook time depending on the size of your muffin pan.
How To Store Leftovers
This cake will keep well in an airtight container in the refrigerator for a week, however, it’s best to bring to room temperature or warm before serving.
FAQ
You can certainly make this cake ahead of time for those special events. I recommend making it 2-3 days before you plan to serve, but don’t top the cake with the cream topping. Add the topping just before serving your cake.
Yes, however, if you plan to freeze your cake don’t top your cake with th cream topping. Add the topping when you serve the cake. Let your cake cool completely, then wrap it tightly with two layers of plastic wrap. If you like you can also wrap it in foil. Place the wrapped cake in an airtight container or freezer bag. You can store it in the freezer for up to 3 months.
When you are ready to thaw your cake, remove it from the freezer and let it defrost in your refrigerator for several hours or overnight.
Yes, you can use a round pan, muffin pan or Bundt pan. If you use a different size pan be sure to monitor your cooking time. The size of the pan can change the rate at which the cake bakes.
Lemon Buleberry Crumb Cake with Lemon Cream Cheese Topping
Our Lemon Blueberry Crumb Cake with Cream Cheese Topping has a moist and tender crumb, bursting with juicy blueberries and infused with the bright, zesty notes of fresh lemon.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 16 Servings 1x
- Category: Breads
- Method: Oven
- Cuisine: American
Ingredients
Batter
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup plain greek yogurt
1 egg at room temperature
3 tablespoons half and half or milk
¼ cup butter, melted
¼ cup canola oil
½ cup sugar
1 teaspoon vanilla
3 tablespoons fresh lemon juice (You will need 1 large lemon or 2 small lemons for the entire recipe)
1 teaspoon lemon zest
1 ½ cup fresh or frozen blueberries
Crumble Mix
⅓ cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons butter, melted
1 teaspoon lemon zest
Cream Cheese Topping
4 oz. Cream cheese
2 tablespoons milk
1 teaspoon lemon zest
2 tablespoons lemon juice
Instructions
- Prepare the baking pan and the oven: Cut a strip of parchment paper measuring 16 ½ inches long and wide enough to line the bottom of a 9x9 baking pan. Place the parchment in the pan leaving 2 inches of overhang. This makes it easier to lift the cake out of the pan later. Preheat your oven to 350 degrees.
- Make the crumb topping: Combine the flour, brown sugar, melted butter and lemon zest in a small bowl. Cover and set aside.
- Combine the dry ingredients: Using a medium sized bowl, combine the flour, baking powder, baking soda, and salt. Whisk (affiliate link) to combine. Set aside.
- Combine the wet ingredients: Pour the yogurt into a large bowl, add the egg and whisk (affiliate link) to combine. Add the milk, melted butter, oil, sugar, vanilla, lemon zest and juice, whisk (affiliate link) until well combined. It should be a smooth consistency.
- Combine the wet into the dry ingredients: Add the dry ingredients to the wet in batches. Add ⅓ of the flour mixture to the wet and fold using a flexible spatula. When most of the flour has been incorporated, add half of the remaining flour mixture, fold again, then add the remaining flour and fold until there is no more dry flour. Your batter should be light and fluffy.
-
Assemble - Spoon half the batter into the pan and spread on the bottom of the pan, and
sprinkle half of the crumble mixture over the batter.
-
Top the crumble layer with the blueberries. If you are using frozen blueberries don’t thaw them. Keep them frozen until you are ready to layer them in your batter.
-
Spoon the remaining batter over the blueberries and spread evenly, then sprinkle the remaining crumble over the top of the batter.
-
Bake the cake in the middle of the oven for 25-30 minutes or until a toothpick inserted comes out clean and the cake springs back when you touch the top.
- Make the cream topping: While the cake is baking in the oven, use a small bowl to whisk (affiliate link) all of the cream topping ingredients together until smooth and creamy. (Depending on the temperature of your kitchen, you may need to microwave your cream cheese for a few seconds to soften before adding the remaining ingredients.) Transfer topping to a piping bag (affiliate link) or zip bag and set aside.
-
Cool: Remove from the oven and allow to cool. Once the cake has cooled, use the parchment paper to lift the cake out of the pan and place on a cutting board or other flat surface.
-
Top cake with cream topping: Spread or drizzle the cream topping over the top of the cake using a piping bag (affiliate link) or a zip bag with a corner of the bag cut.
-
Serve:Slice the cake into 16 squares and serve at room temperature or slightly warm.
Notes
If you are using frozen blueberries don’t thaw them. Keep them frozen until you are ready to layer them in your batter. Thawing your berries will create liquid on your berries causing the color to bleed.
How to Freeze Your Fresh Blueberries
Wash and dry the blueberries.
Place blueberries in a single layer on a parchment lined baking sheet pan. Place sheet pan in the freezer and freeze until blueberries are frozen solid.
Transfer frozen blueberries to a plastic zip bag or container with an airtight lid. If you are using a plastic zip bag, squeeze out as much air as possible before sealing the bag. Label and place in the freezer. I recommend using blueberries within 6 months.
Here are some more Blueberry Recipes to try!
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