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 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.
- 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!