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Bursting Blueberry Crumb Cake
4.9 from 62 votes

Bursting Blueberry Crumb Cake

This lemon vanilla cake features a moist crumb with the tang of fresh blueberries tossed in lemon juice, flour, and sugar to keep them evenly distributed. A crunchy cinnamon-scented streusel topping adds contrast to the tender cake beneath. Combining sour cream and butter contributes moisture and richness, while the lemon zest infuses brightness. This cake is suited to a spring or summer dessert, showcasing the juicy berries and balancing sweet and tart flavors.

Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Servings: 12 - 12
Calories: 324 kcal
Course: Cake
Cuisine: American

Ingredients

Crunch crumb (Streusel):
  • 2/3 cups flour , plain/all-purpose
  • ½ cup caster sugar (superfine sugar)
  • 1/2 tsp cinnamon powder
  • 1/8 tsp kosher salt cooking salt
  • 60g / 4 tbsp butter melted
  • 1/4 tsp vanilla extract
Lemon vanilla cake:
  • 1 1/3 cups flour , plain/all-purpose
  • 2 tsp baking powder (if old, check it’s still active)
  • 1/4 tsp kosher salt cooking salt
  • 3/4 cup caster sugar (superfine sugar)
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 2 egg at room temperature (what this means, large
  • 90 g / 6 tbsp butter melted then cooled slightly (don’t use piping hot, unsalted
  • 1/3 cup sour cream , at room temperature (sub plain yogurt)
  • 1/3 cup milk , at room temperature (full fat best, low fat ok)
Blueberries:
  • 500 g / 1 lb blueberries Note 1 for frozen, fresh
  • 2 tsp lemon juice
  • 2 tbsp caster sugar (superfine sugar)
  • 3 tbsp flour , plain/all-purpose

Instructions

    Cup of Yum
  1. Preheat oven to 200°C / 400°F (180°C fan-forced). Line a 20cm springform pan with paper (here's how I do it).
  2. Crumb – Put the flour, sugar, cinnamon and salt in a medium bowl and mix together with a fork. Then add the butter and vanilla, and use the fork to mix until all the flour is wet, then stop mixing. We want it lumpy and crumbly!
  3. Zest the lemon first and put it aside for the batter before measuring out juice for the blueberry tossing.
  4. Blueberries - Toss the blueberries with lemon juice to wet the surface. Sprinkle with sugar and flour, toss to coat. Set aside.
Lemon vanilla cake:
  1. Whisk dry - Whisk the flour, baking powder and salt in a small bowl.
  2. Whisk wet - In a larger bowl, whisk the sugar, vanilla, zest and eggs until the surface is a bit foamy (~ 15 sec by hand). Add the butter and sour cream, whisk until smooth.
  3. Combine wet and dry - Switch to a rubber spatula. Add the flour in 3 batches, folding in between until the flour is mostly incorporated. Then add the milk and stir until combined. Some small lumps is ok!
  4. Assembling – Pour the batter into the pan. Scatter blueberries on top. Sprinkle any leftover flour at the bottom of the blueberry bowl on top of the blueberries. Cover with chunks of crumb, aiming for ~85% coverage. If necessary, enclose powdery bits in your fist to press them into clumps!
  5. Bake for 65 minutes, rotating the pan halfway, until a skewer inserted into the centre comes out clean (blueberry smear is ok!).
  6. Cool 10 minutes in the pan. Remove the cake from the springform pan then cool for at least another 10 minutes before cutting to serve.
  7. Serving - For the best blueberry crumble-cake experience, serve warm with a scoop of vanilla ice cream! Otherwise, be normal and serve it at room temperature. Ice cream or cream also welcome here.

Notes

  • Use frozen blueberries directly without thawing for best results; toss them with the sugar and flour just before mixing into the batter to avoid premature melting.
  • A springform pan helps keep the crumb topping intact when removing the cake after baking.
  • If the cake surface browns too quickly, loosely cover it with foil partway through baking.
  • Store leftovers in the fridge for up to 5 days, then bring the cake to room temperature or serve slightly warmed for best texture.

Nutrition Information

Calories 324cal (16%) Carbohydrates 47g (16%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Trans Fat 0.4g (20%) Cholesterol 59mg (20%) Sodium 122mg (5%) Potassium 157mg (3%) Fiber 2g (8%) Sugar 28g (56%) Vitamin A 426IU (9%) Vitamin C 4mg (4%) Calcium 58mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 - 12

Amount Per Serving

Calories 324

% Daily Value*

Calories 324cal 16%
Carbohydrates 47g 16%
Protein 4g 8%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.4g 20%
Cholesterol 59mg 20%
Sodium 122mg 5%
Potassium 157mg 3%
Fiber 2g 8%
Sugar 28g 56%
Vitamin A 426IU 9%
Vitamin C 4mg 4%
Calcium 58mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.