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.
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!Print