• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking Gorgeous
  • About
    • Privacy Policy
    • Terms and Conditions
    • Contact Us
    • Media Mentions
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
  • Salads
  • Recipe Index
  • About
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Salads
    • Recipe Index
    • About
    • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Cooking Gorgeous » Pastries & Sweets » Cakes and Cupcakes

    Lemon Blueberry Cake

    Published: Feb 2, 2021 · Modified: May 12, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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!

    lemon blueberry cake with crumble

    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.

    emon blueberry cake mixture

    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.

    crumble topping mixture for lemon blueberry cake

    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.

    How to store Lemon Blueberry Cake?

    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.

    What do you use for zesting lemons or oranges?

    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:

    • Sekerpare (Turkish Semolina Cookies)
    • Turkish Baklava with Pistachio
    • Eggless Chocolate Chip Cookies
    • Apple and Blackberry Pie
    • Apple and Blueberry Crumble
    • Homemade Turkish Baklava Recipe
    • Strawberry Mille Feuille
    • Strawberry Cheesecake Muffins
    • Eclair Cake (Ekpa Pasta)
    • French Strawberry Tart
    • Turkish Fig Pudding
    • Sticky Toffee Pudding

    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 with crumble

    Lemon Blueberry Cake

    Ayla Clulee
    Delicious and tangy lemon blueberry cake topped with lemony crumble.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 1 hr 30 mins
    Course Breakfast, Dessert, Snack
    Cuisine british, English
    Servings 10 people
    Calories 432 kcal

    Equipment

    • 1 kitchen scale
    • 1 Measuring Spoons
    • 1 Cuisinart SM-50BC 5.5-Quart Stand Mixer, Brushed Chrome, Silver Lining
    • 1 Microplane Zester Grater
    • 1 Flour Sifter
    • 1 9-Inch Springform Pan

    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

    Calories: 432kcalCarbohydrates: 61gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 52mgSodium: 82mgPotassium: 138mgFiber: 2gSugar: 25gVitamin A: 137IUVitamin C: 4mgCalcium: 81mgIron: 2mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    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.

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

    « Gourmet Mushroom Risotto
    Islim Kebabi (Aubergine Meatball Wraps) »

    Reader Interactions

    Comments

    1. Ayla

      August 03, 2021 at 3:26 pm

      5 stars
      Beautiful cake

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! Thank you for visiting Cooking Gorgeous. My name is Ayla, and I’m a professional chef based in the UK. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    More about me →

    Salad Recipes

    • Baba Ganoush Without Tahini
    • Turkish Shepherd Salad (Coban Salatasi)
    • Kisir - Turkish Bulgur Salad
    • Ezme Salad (Acili Ezme)
    • Tabbouleh Recipe (Lebanese Tabouli Salad)
    • Piyaz (Turkish Bean Salad)

    Popular Recipes

    • Shish Tawook (Turkish Chicken Kebab)
    • Steak Pie
    • Beyti Kebab
    • Mushroom Rice (Mushroom Pilau)
    • Turkish Rolls (Sigara Boregi)
    • Saksuka (Turkish Vegetable Meze)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2021 Cooking Gorgeous

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT