Lemon Blueberry Crumb Cake

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Tomorrow the clocks in the UK spring forward and that means it really is Springtime. And what better way to celebrate that than a Spring Cake. A sour cream lemon cake studded with blueberries, swirled with lemon curd and topped with streusel. In America they call a crumb cake like this a “coffee cake”, as it’s meant to be enjoyed with coffee. Basically makes it breakfast cake, right?!

I’ve adapted this recipe from Nicola Lamb’s Rhubarb and Custard Cake. And if you haven’t subscribed to her Kitchen Projects, you really should. I want to bake everything!

I really hope you enjoy this recipe. Let me know if you give it a go.

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Lemon Blueberry Crumb Cake

Lemony sour cream cake studded with blueberries and topped with a layer of crumbs.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Keyword: cake, crumble, lemon, sour cream, streusel
Servings: 16 squares

Equipment

  • 20cm baking tin

Ingredients

Lemon Cake

  • 120 g unsalted butter softened
  • 120 g caster sugar
  • 2 eggs
  • 1 tsp lemon extract optional – don't fret about this
  • zest one lemon
  • 155 g plain flour
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 120 g sour cream
  • 120 g blueberries
  • 150 g lemon curd optional

Crumb Topping

  • 100 g unsalted butter
  • 50 g light brown sugar
  • 150 g plain flour

Lemon Drizzle – optional

  • juice of half a lemon
  • icing sugar
  • ½ tsp lemon extract optional

Instructions

Crumb Topping

  • Make your crumb topping first. Melt the butter.
  • Fork through the sugar, flour and salt until it forms clumps. Set aside for later.

Lemon Drizzle

  • Juice half of a lemon. And stir through the lemon extract, if using,
  • Mix through icing sugar until a drizzable consistency. Set aside.

Cake Batter

  • Line a 20cm square (8x8in) cake tin.
  • Preheat oven to 170°C.
  • First cream together butter and sugar until creamy.
  • Add your eggs. As Nicola points out, the mixture will look split, but don't worry. It'll all be fine!
  • Add your zest and lemon extract.
  • Stir through flour, bicarb, baking powder and salt.
  • Mix through the sour cream.
  • And finally stir through your blueberries.

Assembly

  • Spread the cake mix evenly in your tin.
  • Carefully spread the lemon curd over the top. Keep it away from the edges to stop it possibly burning later. Scatter all of the crumbs on top.
  • Bake for 50-55 minutes. insert a skewer through the crumb to see if there's any wet batter below it.
  • Allow to cool completely before drizzling. And then slicing and enjoying.

Enjoy, R x

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