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.
But first! I need to tell you why I had to write about cake on this day of days. It’s because this character is turning ten.
You may remember him from some of the nine million posts I wrote using his adorable baby pictures, back LAST WEEK when he was still a baby. Ten!! How does this happen? So cake is in order. Lots and lots of cake.
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.
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! 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, and happy happy birthday to my ten-year-old (what???) nephew. I love him to bits and pieces.
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Blueberry Crumble Cake
Prep Time: 20 minutes- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Oven, Stovetop
- Cuisine: American
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Pin RecipeDescription
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!
Ingredients
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
Instructions
- 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 soda 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.
Lemon Sauce
- 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!
Notes
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!
Ohhh. I’m bribing megan to make this immediately! Sunday afternoon tea! ❤
Well, you just READ MY MIND…I was thinking I should add an Afternoon Tea category to the site. Great minds think alike, my friend! xoxo
ALDI has a special crumble cake (blueberry & peach) and I bought several for the freezer. Now I can make one! Your little ginger boy is precious. I have a 9 month old ginger great-nephew who is the best natured little guy.
Martha! Loved the pictures so so much – and now I need to try a blueberry peach version of my crumble cake! Hope you had a great weekend. :)
Been in Blueberry Bliss all season and what a great way to continue! Looks great, as always:)))
Where does the time go??! Now he is in the double digits and a handsome young man indeed:)
Hope all is well?
I know, I just can’t believe it. And blueberry bliss is so right! Hope all is well on your end too, my friend. :)
The blueberries on my bushes are just now getting ripe so this will be a perfect way to use some up! And I love the combo of blueberry and lemon, so thanks for that! You have a nephew turning ten and I just found out I am going to be a grandmother for the first time! Lots to celebrate! :)
OH MY GOSH THERESA I AM SO EXCITED FOR YOU!!!! This news calls for all the cake in the world!!!! Congrats!!! xoxoxoxo
Would frozen blueberries work here?
Hi Barbara! I haven’t tried this with frozen blueberries, but since I’ve gotten this question from a few readers it looks like the answer is absolutely yes! And most folks I’ve asked advise rinsing them first – here’s a handy link for you: https://blog.kingarthurflour.com/2013/09/08/too-blue-the-secret-to-baking-with-frozen-blueberries/
In the instructions you mention adding salt to the flour, but I do not see a quantity of salt mentioned in the ingredient list
Hi Laura! You are so right – I’m not sure why that salt got in there! There’s no salt needed and I’ve taken it out now – thanks for spotting that! :)