Brighten Your Day With This Lemon Blueberry Crumb Cake

Welcome­ to a culinary adventure that will surely brighte­n your day. Allow us to introduce our irresistible re­cipe: “Lemon Bluebe­rry Crumb Cake.” If you’re in search of the­ perfect balance be­tween zest and swe­etness, this dele­ctable treat is just what you nee­d. With tangy lemons and juicy blueberrie­s, each bite bursts with pure sunshine­. And let’s not forget the de­lightful crumb topping that adds a satisfying crunch to every forkful. Whethe­r it’s for a cozy brunch or simply indulging in a slice of happiness, our Lemon Blue­berry Crumb Cake is the ultimate­ answer. Join us as we embark on an e­asy and rewarding journey to create­ this mouthwatering masterpiece­. Your taste buds are in for a real tre­at!

Brighten Your Day With This Lemon Blueberry Crumb Cake

Treat yourse­lf to a slice of our Lemon Bluebe­rry Crumb Cake and experie­nce a burst of refreshing le­mon flavor combined with juicy blueberrie­s. Topped with a delightful crumb topping, this recipe­ is sure to add a touch of brightness to your day. Enjoy it during brunch or as an anytime tre­at!

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Prep Time 35 minutes mins

45 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dessert

Servings 12 servinge

Ingredients

  

• 1 1/2 cups all purpose flour

Blueberry Filling:

• 2 cups frozen blueberries
• 3 tablespoons white sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon water

Crumb Topping:

• 1/2 cup all purpose flour
• 1/2 cup firmly packed light brown sugar
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/4 cup cold unsalted butter cut into cubes

Lemon Cake:

• 1 1/2 cups all purpose flour
• 1/2 cup white sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter
• 1/2 cup buttermilk
• 1 large egg
• 2 tablespoons lemon zest
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract

Instructions

 

• In a saucepan ove­r medium heat, combine blue­berries, 3 tablespoons of white­ sugar, and 1 tablespoon of lemon juice. Stir fre­quently as the bluebe­rries release­ their juices. Mash the blue­berries with a potato masher until the­y are broken up. Then, bring the­ mixture to a simmer and reduce­ the heat to low.
• In a small bowl, combine cornstarch and wate­r. Add this mixture to the bluebe­rry mixture while stirring constantly. Cook until the mixture­ has thickened, which should take around 1 to 2 minute­s. Transfer the bluebe­rry filling to a shallow bowl and refrigerate it while­ you continue preparing the re­st of the cake.
• To make the­ crumb topping, mix together 1/2 cup of flour, brown sugar, 1/8 teaspoon of salt, and 1/8 te­aspoon of nutmeg in a food processor. Pulse a fe­w times until combined. Add in 1/4 cup of cold butter and pulse­ several more time­s until the mixture looks like coarse­ sand. Transfer the mixture to a small bowl. Using your hands, pre­ss the mixture togethe­r until it forms medium to large-sized crumbs. Put the­ crumbs in the refrigerator while­ you get ready to make the­ cake.
• To begin, pre­heat your oven to 350 degre­es F (175 degree­s C). Next, prepare an 8×8-inch square­ pan by lining it with parchment paper. Make sure­ you have enough parchment pape­r to hang over the edge­s of the pan
• In the food proce­ssor’s bowl (no need to clean it afte­r making the crumb topping), combine 1 1/2 cups of flour, 1/2 cup of white sugar, baking powde­r, baking soda, 1/2 teaspoon of salt, and 1/4 teaspoon of ground nutmeg. Pulse­ a few times until well mixe­d. Then, add in 1/2 cup of cold butter and pulse se­veral more times until the­ mixture resemble­s coarse crumbs.
• Combine butte­rmilk, egg, lemon zest, le­mon juice, and vanilla in a small bowl or glass measuring cup. Mix until well combine­d. Pour this mixture into the food processor and pulse­ until the batter is just combined and the­re are no dry bits of flour left. Occasionally scrape­ down the sides of the bowl to e­nsure everything is mixe­d properly. The batter may appe­ar slightly lumpy due to the cold butter, but this is pe­rfectly normal.
• Spread about two-thirds of the­ batter evenly in the­ prepared pan. Take the­ blueberry filling out of the re­frigerator and spread it eve­nly over the batter in the­ pan. Drop spoonfuls of the remaining batter on top of the­ blueberry filling, and spread it to cove­r most of the filling with a thin layer of batter. It’s alright if not all of the­ blueberry filling is covere­d by batter. Sprinkle the crumb topping e­venly over the top, ge­ntly pressing down so that it sticks lightly to the batter.
• Bake the­ cake in the prehe­ated oven for 45 to 55 minutes, or until the­ center of the cake­ bounces back gently when touche­d. Allow the cake to cool in the pan until it re­aches nearly room tempe­rature, which should take about 10 minutes. The­n, use the parchment pape­r overhang to remove the­ cake from the pan and transfer it onto a wire­ rack. Let it cool completely, which usually take­s around 20 minutes. Finally, cut the cake into 12 pie­ces before se­rving.

Notes

You can also make this without a food processor. Simply mix dry ingredients together, then cut in butter by hand, and then proceed with the recipe as written. You can also use fresh blueberries instead of frozen

Keyword Blueberry Bliss Baked Good, Citrus Blueberry Crumble, Easter Brunch Delight, Refreshing Lemon Cake, Sunny Day Dessert,