This easy recipe for blueberry crumble cake is great for brunch or a summer dessert, and if you add some creamy lemon sauce it is dinner party worthy! So grab a lemon and some summertime fresh blueberries and let’s get to baking!
Oh, this cake! With its layer of fresh blueberries baked into the top and dusted with a sweet crumble, it is like a plateful of summertime. And if you want to take it to the very height of deliciousness, I’ve included a quick and easy lemon sauce that you can drizzle on top.
Here’s how you make blueberry crumble cake!
You start by getting your mitts on some fresh local blueberries. I love blueberry season. From blueberry boy bait to my shortcut blueberry ice cream recipe to my no-scary-canning method for making blueberry jam, at this time of year I am All About The Blueberries.
So this cake. You start by making a pretty standard yellow cake mixture – butter, sugar, flour, vanilla, etc. I also sneak in some cinnamon because I love the little zing it gives the cake. Once you have the batter mixed up, you are going to smooth it into a cake pan and top it with a beautiful layer of blueberries.
But we’re not done yet – you’re also going to make a quick crumble topping of sugar, butter and flour and sprinkle that sweet goodness on top of the blueberry layer, and then bake it all up. Your kitchen is going to smell like heaven.
Now, this blueberry crumble cake will be fabulous just the way it is, but if you want to kick things up even further, take ten more minutes and make a creamy, dreamy lemon sauce by whisking up eggs, sugar, butter and lemon juice in the top of a double boiler until it is thickened up a bit.
I am a big fan of drizzling this magical sauce LIBERALLY.
Happy blueberry season!
Want to round out your meal? This recipe pairs well with...
This easy recipe for blueberry crumble cake is great for brunch or a summer dessert, and if you add some creamy lemon sauce it is dinner party worthy!
For The Cake
- 2 cups blueberries
- 8 tablespoons butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 1/2 teaspoon baking powder
- 1/3 cup milk
- 1/2 teaspoon cinnamon
For The Lemon Sauce
- 2 eggs, beaten
- 1 cup sugar
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons butter
- Preheat oven to 375 and spray a nine-inch round cake pan with cooking spray (and if you have a springform pan it’s perfect for this!)
- Rinse off your blueberries and let them dry while you are making the batter.
- Put 4 tablespoons of the butter and 1/2 cup of the sugar in a bowl and beat them together with a mixer for 2 minutes. Add in the egg and vanilla and beat until combined.
- Put 1 3/4 cups flour, baking powder and cinnamon in a bowl and stir with a whisk until well combined.
- Add half the flour mixture, then the milk, then the rest of the flour mixture to the butter mixture, mixing just until blended.
- Transfer the batter to your cake pan, smooth it out and then pour the blueberries on top.
- Now make the crumble topping! Put 4 tablespoons of butter, 1/2 cup of sugar and 1/2 cup of flour in a bowl and mix it up until it is in crumbled (clean hands work best for this!). Sprinkle the crumble mixture over the top of the cake.
- Bake the cake for 45 minutes and then let it cool on a rack.
- Put 2 beaten eggs and 1 cup of sugar in a double boiler (don’t have a double boiler? See the handy note below). Don’t turn the heat on yet. Whisk them up together and add the lemon juice, the lemon zest and 2 tablespoons of butter.
- Now turn the heat on until the water is simmering. Whisk it for 10 minutes or so until the sauce starts to thicken up.
- Now cut that cake into slices, drizzle with the lemon sauce, and dig in!
If you don’t have a double boiler, a Pyrex or stainless steel bowl set on top of a pot of simmering water works just as well!