Lemon Blueberry Cake with crumble is a classic and has many fans including myself. However, this time I wanted to play with the classical recipe by incorporating lemon juice and some lemon zest. The result was amazing, smells amazing and is full of flavours - this is definitely one of our favourite cakes now to have with our afternoon coffee/tea!
My favourite thing about this cake is the texture, it is moist and rich without being too dense, and at the same time, it has a light and fluffy texture! Even my husband who is not a big cake fan has been reaching for another slice for the last 4 days, which is a good indicator for me that the recipe is pretty good...
This blueberry crumble cake recipe makes a big portion if you are just baking it for yourself or for 2 people like I did. But the good news is that it remains fresh for 4-5 days and it tastes better a few days after it is baked.
How to Make Lemon Blueberry Cake?
Lemon blueberry cake is made of lemon cake and topped with blueberries and lemon crumble. It is very easy to make this amazing cake and to achieve the best results, you need to follow a few simple steps:
Make the Cake Mixture
Preheat the oven at 180° C/360° F and grease a Ø 23 cm round baking spring pan. Beat the sugar, eggs and vanilla for at least 4-5 minutes until it is pale and fluffy. Add milk and vegetable oil to the mixture and mix for another minute until combined. Gradually add the flour and baking powder to the wet mixture. Fold the mixture with a spatula or hand whisk. As of this stage, do not use an electric whisk as it will cause the cake to be denser and less spongy.
Pour the cake batter into the pan and evenly distribute the blueberries on top of the batter. Start preparing the crumble to top the cake.
Make the Crumble
Cut the butter into a few cubes and place it in a mixing bowl with the flour and sugar. Rub together with your fingertips until it looks like bread crumbs. Add the lemon zest into the mixture.
Assemble and Cook
Cover the cake with the crumble and cook it for 50 minutes or until the crumble looks golden brown and fully cooked. If you are not sure if the batter is cooked or not, use a toothpick to check it. Do not open the oven before 30-35 minutes as it will affect the rising of the cake.
Let the cake cool down for at least 45 minutes before slicing. Do not cover with a cloth at this stage.
This delicious cake tastes even better a day or two after. The best way to keep it is at room temperature for up to two days. But if you want to keep it longer, keep it in the fridge for up to 5 days. This cake freezes well so you can portion and freeze it for up to 3 months.
I use a Microplane Zester Grater as they are very easy to use and great for zesting citrus fruits as well as grating hard cheese, ginger, chocolate, nutmeg and truffle.
Related Recipes
For more delicious sweet treats why not try:
Top Tip From the Chef
Make sure your eggs are at room temperature before using it for making the cake as it mix better with batter and rise more easily.
I hope you enjoy the process of making this delicious Blueberry Cake as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
Lemon Blueberry Cake
Equipment
- 1 sifter
Ingredients
Cake
- 3 eggs
- 160 g caster sugar
- ½ teaspoon vanilla paste (or ½ vanilla stick)
- 150 ml vegetable oil
- 250 ml milk
- 350 g all purpose flour (you can replace with self raising flour, in this case, you don’t need the baking powder)
- 1 teaspoon baking powder
- 15 ml lemon's juice (½ lemon)
- 250 g blueberries (medium sized, sharp tasting ones)
Crumble
- 100 g all purpose flour
- 70 g butter (cold)
- 50 g brown sugar
- 1 lemon's zest
Instructions
Cake
- Preheat the oven at 180° C/360° F.
- Grease a Ø23cm round springform cake tin.
- Beat the sugar, eggs, and vanilla for at least 4-5 minutes until it is pale and fluffy.
- Add milk, lemon juice, and vegetable oil to the mixture and mix for another minute until combined.
- Gradually add the flour and baking powder to the wet mixture, and fold the mixture with a spatula or hand whisk. As of this stage, do not use an electric whisker as it will cause the cake to be denser and less spongy.
- Pour the cake batter into the pan and evenly distribute the blueberries on top of the batter.
- Cover the cake with the crumble and cook it for 50 minutes or until the crumble looks golden brown and fully cooked.
- If you are not sure if the batter is cooked or not, use a toothpick to check if the batter is cooked. Do not open the oven before 30-35 minutes as it will affect the rising of the cake.
- Let the cake cool down for at least 45 minutes before slicing. Do not cover with a cloth at this stage.
Crumble
- Cut the butter into a few cubes and place it in a mixing bowl with the flour and sugar. Rub together with your fingertips until it looks like bread crumbs.
- Add the lemon zest into the mixture.
Nutrition
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Ayla
Amazing CAKE! It is so yummy and easy to do!