Lemon Blueberry Crumb Cake
This lemon blueberry crumb cake features a soft, moist cake packed with fresh blueberries and topped with a buttery crumb topping. Made with fresh lemon zest and a crunchy crumble topping, this easy lemon blueberry cake is perfect for tea time, dessert, or sharing with friends and family.
Servings: 12 slices
Equipment
- 23cm (9-inch) round cake tin
- Parchment paper
- Large mixing bowl
- * Medium bowl
- * Fine grater or microplane
- * Measuring jug
- * Kitchen scale (recommended)
- Cooling rack
- * Toothpick or cake tester
Ingredients
For the Lemon Crumble
- 50 g cold unsalted butter cubed
- 80 g demerara sugar
- 50 g 50g plain flour
- Zest of 1 lemon approximately 8g
For the Cake
- 150 g caster sugar
- 60 ml vegetable oil
- 1 large egg
- 125 ml whole milk or semi skimmed milk
- Zest of 3 small lemons approximately 20g
- 225 g plain flour
- 2 tsp baking powder
- ½ tsp salt
- 225 g fresh blueberries
Instructions
Prepare the Tin
- Preheat the oven to 180°C fan (356°F). Grease and line a 23cm (9-inch) round cake tin with parchment paper.
Make the Lemon Crumble
- In a medium bowl, combine the cold butter, demerara sugar, plain flour and lemon zest.
- Rub everything together with your fingertips until the mixture resembles coarse crumbs with a few larger pieces remaining.
- Place the crumble topping in the refrigerator while you prepare the cake batter.
Make the Cake Batter
- In a large bowl, combine the caster sugar, vegetable oil, egg, milk and lemon zest until well mixed.
- Add the plain flour, baking powder and salt.
- Mix until a smooth batter forms, taking care not to overmix.
- Gently fold in the blueberries.
Assemble the Cake
- Pour the batter into the prepared cake tin and smooth the surface.
- Remove the crumble topping from the refrigerator and scatter it evenly over the batter.
Bake
- Bake for 45 minutes, or until the crumble topping is golden brown and a toothpick inserted into the centre comes out clean.
Cool
- Allow the cake to cool in the tin for about 15 minutes before transferring it to a cooling rack to cool completely.
Notes
- This cake gets all of its lemon flavour from fresh lemon zest rather than lemon juice.
- Chilling the crumble topping before baking helps create a crisp, crunchy finish.
- The blueberries are folded directly into the batter without coating them in flour.
- The cake is delicious served on its own and does not require cream, custard or icing.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Tested in a 23cm (9-inch) round cake tin.
- Baked in a fan oven at 180°C for 45 minutes
- Moist, soft and bouncy crumb.
- Crunchy lemon crumble topping.
- Enjoyed by four testers, including two who do not usually enjoy lemon desserts.
- Still moist and delicious on day three.