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!
Ingrédients
- 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 8x8-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