Blueberry Lemon Crumb Cake

blueberry cake 4

I’ve had blueberries in the freezer for a while. I’ve also been having this ping pong match in my mind about what to do with them. Jam or cake, jam or cake…… While preparing to review the Love Birds Coffee and Tea Cup set I felt a sweet treat would be great to go with it. Cake won woo-hoo!!! I wanted the cake to be lower in fat and cholesterol but still over the top in taste. Tall order I know; and honestly I wasn’t in the mood for lots of trial and error. I’ve seen many crumb cake recipes but have never made one. Ok, so now I’m making a crumb cake. Did I find one that was lower in fat and cholesterol? Yes. Did I make it? Nope.

blueberry cake 6

I resolved to do what I usually do, make it, have one slice and give it away. That was before I tasted it. Sweet Mother of Pearl this baby is delicious!! So here I go with the ping pong match decision again. Keep it or give it away. The crumb topping is crunchy, sweet and has a kiss of lemon. Then there is the cake…. (Insert heavy sigh and eyes rolling to the back of my head). It’s moist, tender and not too sweet. That combined with the tartness of the blueberries and the lemon zest make your taste buds stand up and take notice.

blueberry cake 10

The other day I put a lemon in the microwave to warm it before juicing it for my water. Then I peeled it and the essential oils were just through the roof, which set my wheels in motion. I decided to infuse the ½ cup of milk in this recipe with warmed lemon peels for 20 minutes. The result was a hint of lemon which was good. The next time I’ll let it sit overnight. Make this cake, please, you’ll love it.

blueberry cake 8

Should I keep the cake or give it away. Keep it, give it away…..

This cake was slightly adapted from Barbara Bakes.

5.0 from 3 reviews
Blueberry Lemon Crumb Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This moist cake is loaded with blueberries and topped with a buttery crumb mixture. Then it's drizzled with a lightly flavored lemon icing.
Ingredients
  • 2 cups all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ cup whole milk
  • 1 TBS lemon zest
  • 2 cups blueberries, fresh or frozen
  • Crumb Topping
  • ½ cup sugar
  • ¼ cup all-purpose flour
  • 3 TBS butter, melted
  • Icing
  • 1 cup powdered sugar
  • 2 TBS lemon juice
  • 1 TBS milk
  • ½ tsp vanilla
Instructions
  1. Preheat oven to 350º. Prepare a 9-inch spring form pan for non stick baking.
  2. Prepare crumb topping and set aside.
  3. In a small bowl, whisk together flour, baking powder and salt and set aside.
  4. In a large bowl, beat butter and sugar until light and fluffy.
  5. Add eggs, vanilla and milk. Mix in lemon zest.
  6. Add flour mixture and mix just until combine.
  7. Gently stir in blueberries by hand.
  8. Spread batter evenly into prepared pan.
  9. For the Crumb Topping, combine sugar, flour, and butter in a small bowl.
  10. Mix until mixture is crumbly.
  11. Sprinkle with crumb topping.
  12. Bake at 350º for 55 minutes or until a toothpick inserted into the center comes out clean.
  13. Cool 10 minutes, then run a knife around the edge and remove ring.
  14. For the Icing; whisk together powdered sugar, lemon juice, milk and vanilla to create a thin glaze.
  15. Drizzle on top of the cake.
Notes
Note: I warmed the peelings from a lemon in the microwave for 25 seconds and then placed them in the ½ cup of milk for 20 minutes. This added a light lemony flavor to the milk.

 

 

If you haven’t a had a chance yet please check out my review of the beautiful Love Bird and Tea Cup Set from Uncommon Goods that I posted over the weekend. It’s here.

These are the linky parties I participate in. Drop by and show them a little love!

Wow Us Wednesday’s

Tablescape Thursday’s

Everyday Home

Inspire Me Tuesday

Katherine’s Corner

DIY by Design

Rustic and Refined

The Scoop

14 thoughts on “Blueberry Lemon Crumb Cake

  1. Mmmmmm…..that sounds so good! I just finished a cup of decaf, and a wedge of that crumb cake would have made my day!

    YOU have never made a crumb cake?!??!?! Say WHAT??!?!?!?! Well, it’s a good thing your first time out was such a grand success so that you’re eager to get back in there and make more!

    I say KEEP IT! It’s good in the morning with coffee or nice for a little snack/dessert after dinner. It has blueberries, so it MUST be healthy…right? ;-) I know it looks beautiful, and infusing the milk with lemon zest sounds like the perfect thing to do. I will do that…and I’ll remember to microwave my lemon before juicing/zesting. That makes a ton of sense. I think you mentioned that before, but my old brain forgets stuff easily these days.

    • Seems as if I’ve led a very sheltered baking life. One of the reasons I started blogging was to grow as a baker. I’m growing alright and in more ways than one, HA!! All jokes aside, I like trying new recipes and getting out of my baking rut.

  2. I am so glad you went this route! I’d rather have one slim decadent slice and give the rest away, too. Good choice…it looks like an amazing crumb cake!

  3. This crumb cake looks like a perfect treat to indulge in this morning. I got a steal on blueberries this week… I need to do some blueberry baking myself. :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: