In the realm of baking, few combinations are as refreshing and delightful as the marriage of blueberries and lemon. With its tender crumb, juicy blueberries, and zesty lemon flavor, the Blueberry Lemon Crumb Cake is a true celebration of summer’s bounty. Topped with a buttery crumb topping and finished with a tangy lemon glaze, this irresistible treat is sure to brighten any occasion. Join me as we explore the art of crafting the perfect Blueberry Lemon Crumb Cake.
- Gathering Ingredients: To embark on this culinary journey, gather the following ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup plain Greek yogurt
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries (or frozen, thawed and drained)
- For the Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Preparing the Cake Batter: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the Greek yogurt, lemon zest, lemon juice, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the fresh blueberries.
- Making the Crumb Topping: In a small bowl, combine the flour, granulated sugar, brown sugar, and ground cinnamon. Pour in the melted butter and stir until the mixture resembles coarse crumbs.
- Assembling and Baking the Cake: Pour the prepared cake batter into the greased cake pan, spreading it out evenly with a spatula. Sprinkle the crumb topping evenly over the top of the batter, covering it completely. Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the crumb topping is golden brown.
- Glazing the Cake: While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable. Adjust the consistency by adding more lemon juice if necessary.
- Finishing Touches: Once the cake is baked, remove it from the oven and let it cool in the pan for 10-15 minutes. Then, carefully transfer the cake to a wire rack to cool completely. Drizzle the lemon glaze over the cooled cake, allowing it to set for a few minutes before slicing and serving.
- Serving and Enjoyment: Slice the Blueberry Lemon Crumb Cake into generous portions and serve alongside a cup of tea or coffee for a delightful afternoon treat. Each bite offers a burst of sunshine, with the tartness of the blueberries complemented by the bright citrus flavor of lemon. Whether enjoyed as a dessert, snack, or breakfast indulgence, this crumb cake is sure to become a favorite in your baking repertoire.
Conclusion: The Blueberry Lemon Crumb Cake is a testament to the beauty of simple, seasonal ingredients and the joy of homemade baking. With its tender cake crumb, juicy blueberries, and tangy lemon glaze, this delightful confection captures the essence of summer in every bite. So, gather your ingredients, preheat your oven, and let the aroma of freshly baked cake fill your kitchen as you embark on a journey to culinary bliss.
