Irresistible Lemon Blueberry Crumb Cake That’ll Brighten Mornings

This Lemon Blueberry Crumb Cake is the perfect way to start your morning. With a tender crumb and a burst of fresh blueberries in every bite, it’s sure to brighten up your day. After making this many times, I’ve discovered the trick to keeping the cake moist is to not overmix the batter. Plus, the lemon glaze adds a tangy kick that pairs perfectly with a cup of coffee. If you love recipes like this, you’ll also enjoy Spicy Shrimp with Peach Salad and Honey Chipotle Chicken Skewers.

What You'll Need for Irresistible Lemon Blueberry Crumb Cake That’ll Brighten Mornings

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup fresh blueberries
• 1 lemon, zested and juiced
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• Optional: Powdered sugar for dusting
• Optional: Fresh blueberries for garnish

How to Make Irresistible Lemon Blueberry Crumb Cake That’ll Brighten Mornings

1. Preheat oven: Preheat your oven to 350°F (175°C) and grease a 9-inch (23-cm) round cake pan.
2. Make the batter: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream, milk, vanilla, lemon zest, and lemon juice. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the blueberries.
3. Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
4. Make the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla until smooth. Drizzle the glaze over the cooled cake and let it set for a few minutes before serving.

Storing & Reheating Irresistible Lemon Blueberry Crumb Cake That’ll Brighten Mornings

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container at room temperature for up to 5 days. Make-ahead tip: This cake can be made ahead of time and stored at room temperature for up to 3 days.

Freezing Irresistible Lemon Blueberry Crumb Cake That’ll Brighten Mornings

Freeze the cooled cake for up to 3 months. Thaw overnight in the refrigerator before serving.

How to Reheat Without Drying It Out

Oven: Reheat individual slices in the oven at 300°F (150°C) for 10-15 minutes. Microwave: Reheat individual slices in the microwave for 15-20 seconds.

Recipe Notes

• Chef tip: For an extra tangy kick, add a bit more lemon juice to the glaze.
• Best substitution: You can use any berry in place of the blueberries.
• Make-ahead: This cake can be made ahead of time and stored at room temperature for up to 3 days.
• Scaling: This recipe can be doubled and baked in a 9×13-inch (23×33-cm) pan for a larger cake.
• Troubleshooting: If the cake is browning too quickly, tent it with aluminum foil.

Irresistible Lemon Blueberry Crumb Cake That’ll Brighten Mornings

⏱

Prep

15 mins

🍳

Cook

35-40 mins

⏳

Total

50-55 mins

🍽

Serves

8 servings

🥗

Diet

Gluten-free option available

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup fresh blueberries
• 1 lemon, zested and juiced

Seasonings

• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Optional Toppings

• Powdered sugar for dusting
• Fresh blueberries for garnish

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and grease a 9-inch (23-cm) round cake pan.
2. Make the batter: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream, milk, vanilla, lemon zest, and lemon juice. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the blueberries.
3. Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
4. Make the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla until smooth. Drizzle the glaze over the cooled cake and let it set for a few minutes before serving.

Notes

• Chef tip: For an extra tangy kick, add a bit more lemon juice to the glaze.
• Best substitution: You can use any berry in place of the blueberries.
• Make-ahead: This cake can be made ahead of time and stored at room temperature for up to 3 days.
• Scaling: This recipe can be doubled and baked in a 9×13-inch (23×33-cm) pan for a larger cake.
• Troubleshooting: If the cake is browning too quickly, tent it with aluminum foil.

Storage

• Fridge: Store leftovers in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze the cooled cake for up to 3 months. Thaw overnight in the refrigerator before serving.
• Oven reheat: Reheat individual slices in the oven at 300°F (150°C) for 10-15 minutes.
• Microwave reheat: Reheat individual slices in the microwave for 15-20 seconds.
• Make ahead: This cake can be made ahead of time and stored at room temperature for up to 3 days.

Nutrition Per Serving

• Calories: 350
• Protein: 5g
• Fat: 12g
• Carbs: 55g
• Fiber: 1g
• Sugar: 28g
• Sodium: 200mg
• Cholesterol: 50mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Irresistible Lemon Blueberry Crumb Cake That’ll Brighten Mornings FAQs

A Warm Final Note

I can’t wait for you to try Irresistible Lemon Blueberry Crumb Cake That’ll Brighten Mornings and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!