Description
This Bursting Blueberry Crumb Cake is a delightful dessert featuring a moist, tender crumb base packed with fresh blueberries, topped with a crunchy cinnamon-sugar crumb layer. The combination of lemon zest and juice adds a fresh bright note, balancing the sweetness perfectly. Ideal for a special breakfast, brunch, or a sweet treat any time of the day.
Ingredients
Scale
Crumb Topping
- 2/3 cups plain/all-purpose flour
- 1/2 cup caster sugar (superfine sugar)
- 1/2 tsp cinnamon powder
- 1/8 tsp cooking/kosher salt
- 60 g / 4 tbsp melted butter
- 1/4 tsp vanilla extract
Batter
- 1 1/3 cups plain/all-purpose flour
- 2 tsp baking powder
- 1/4 tsp cooking/kosher salt
- 3/4 cup caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 large eggs
- 90 g / 6 tbsp unsalted butter, melted then cooled slightly
- 1/3 cup sour cream, at room temperature (can substitute plain yogurt)
- 1/3 cup milk, at room temperature (full fat preferred, low fat acceptable)
Blueberry Layer
- 500 g / 1 lb fresh blueberries (frozen can be used, see Notes)
- 2 tsp lemon juice
- 2 tbsp caster sugar (superfine sugar)
- 3 tbsp plain/all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 200°C / 400°F (180°C fan-forced). Line a 20cm springform pan with parchment paper to ensure easy cake release.
- Make the Crumb Topping: In a medium bowl, combine 2/3 cups flour, 1/2 cup caster sugar, cinnamon powder, and salt. Add melted butter and vanilla extract, and mix with a fork just until all the flour is moistened. The mixture should be crumbly and lumpy; do not overmix.
- Prepare Lemon Zest and Juice: Zest one lemon and set aside the zest for the cake batter. Then measure 2 teaspoons of lemon juice for coating the blueberries.
- Coat the Blueberries: In a bowl, gently toss the blueberries with lemon juice to coat. Sprinkle with sugar and flour, then toss again to evenly coat. Set the blueberry mixture aside.
- Mix Dry Ingredients for Batter: In a large bowl, sift together 1 1/3 cups flour, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together caster sugar, vanilla extract, lemon zest, and eggs until well combined. Add the melted butter, sour cream, and milk, mixing until smooth.
- Combine Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the batter tender.
- Assemble the Cake: Pour half of the batter into the prepared pan and smooth the surface. Spread the blueberry mixture evenly over the batter. Pour the remaining batter over the blueberries, spreading carefully to cover them without mixing.
- Add Crumb Topping: Sprinkle the prepared crumb topping evenly over the top of the batter.
- Bake: Bake in the preheated oven for about 60-65 minutes, or until the top is golden brown and a skewer inserted into the cake (avoiding blueberries) comes out clean. If the top browns too quickly, loosely cover with foil halfway through baking.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack for at least 15 minutes before removing the springform ring. Serve warm or at room temperature.
Notes
- Frozen blueberries can be used; do not thaw before mixing to prevent excess moisture. Increase baking time slightly if using frozen berries.
- Using full-fat milk and sour cream helps keep the cake rich and moist.
- Ensure melted butter is cooled before mixing to avoid cooking the eggs prematurely.
- If you prefer a tangier crumb topping, add a bit more cinnamon or a pinch of nutmeg.
- For a gluten-free variation, substitute plain flour with a gluten-free all-purpose blend.
