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Blueberry Crumb Cake

Irresistible Blueberry Crumb Cake with Zesty Lemon Glaze

This delightful Blueberry Crumb Cake features soft, buttery cake, juicy blueberries, and a crispy crumb topping.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 30 minutes
Total Time 2 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Feel free to use a gluten-free blend if needed.
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter Softened for easy creaming.
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar Introduces a molasses flavor.
  • 2 large Large Eggs Room temperature helps incorporation.
  • 1 teaspoon Vanilla Extract
  • 1 cup Buttermilk Substitute with milk mixed with lemon juice or vinegar if needed.
For the Blueberry Layer
  • 2 cups Frozen Wild Blueberries Do not thaw before use.
For the Crumb Topping
  • 1 cup Powdered Sugar Adds sweetness.
  • 2 tablespoons Fresh Lemon Juice Brightens the flavor.

Equipment

  • 8x8-inch baking pan
  • mixing bowl
  • Spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan by lining it with parchment paper and greasing the sides.
  2. In a bowl, mix all-purpose flour, granulated sugar, brown sugar, and salt. Pour in melted unsalted butter and mix until it resembles coarse crumbs.
  3. In another bowl, toss frozen wild blueberries with a tablespoon of flour, a tablespoon of sugar, and a splash of fresh lemon juice. Set aside.
  4. In a large mixing bowl, beat softened butter with granulated sugar until fluffy. Add eggs one at a time, then mix in vanilla, alternating dry ingredients and buttermilk until just combined.
  5. Spread half of the batter in the prepared pan, layer the blueberry mixture on top, dollop remaining batter, and sprinkle with crumb topping.
  6. Bake for 60-70 minutes, checking with a toothpick. The top should be golden brown.
  7. Cool in the pan for 20-30 minutes; prepare glaze by mixing powdered sugar with lemon juice until smooth. Drizzle glaze over the cooled cake and slice to serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For added flavor, consider mixing lemon zest into the batter or glaze.

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