This easy lemon and blueberry crumb cake is soft, perfectly sweetened, and the best sweet breakfast, dessert, or snack. The lemon flavors brighten up the vanilla cake, while the blueberries add a pop of fruit flavors that complement the citrus undertones. A thick crumb topping sits on top of the cake, making each bite irresistible.
Crumb Cake vs Coffee Cake
If you have been around for a while, you have probably noticed that I have an obsession for coffee cakes. I cannot stop making my pistachio cream cheese coffee cake and chocolate coffee cake. They simply make for the best sweet snack or dessert.
So what is the difference between a coffee cake and crumb cake?
Crumb cake and coffee cake are very similar. But the key difference between the two is that a crumb cake has thicker crumb topping. A coffee cake is often a lighter in texture as well. But this lemon blueberry coffee cake is pretty soft but holds up the thick streusel topping.
And both a crumb cake and a coffee cake are the perfect pairing with a cup of coffee!
Why you will love this easy lemon and blueberry crumb cake
Easy: This cake is easy and comes together quickly. No special equipment or ingredients required to make this spring forward crumb cake!
Flavorful: The bright lemon flavors complement the blueberries perfectly in the crumb cake. And the thick cinnamon crumb topping is just the chefs kiss to this cake to take it to the next level.
Perfect for breakfast or dessert: Who doesn’t love a cake that you eat for breakfast? This lemon and blueberry crumb cake makes for a tasty, and sweet breakfast or dessert!
What you need to make this crumb cake
Greek Yogurt: Adds moisture to the cake. You can replace the Greek yogurt with plain yogurt, plant-based yogurt or sour cream if needed.
Neutral Oil: A neutral baking oil keeps this cake moist without having to use butter. You can use avocado oil, canola oil, or vegetable oil.
Eggs: Two eggs provide structure.
Sugar: Granulated sugar sweetens this cake perfectly.
Lemon Zest and Lemon Juice: You will need about two lemons to give this cake a touch of lemon flavor. The oils from the zest pack a lot of citrus flavors plus the juice give this crumb cake the right amount of lemon. I prefer to use organic lemons if possible since you will be using the zest.
Vanilla Extract: Adds a touch of vanilla to the cake.
All-Purpose flour: No need to use pastry or cake flour for the recipe. Just all-purpose flour is all you need!
Salt: Enhances the flavors.
Baking soda and baking powder: The leavening agents used for this blueberry crumb cake recipe.
Blueberries: You can use fresh or frozen blueberries in the crumb cake. If you go with frozen, do not thaw. Just toss the blueberries in 1 Tablespoon of flour and add directly to the batter.
Crumb topping: The crumb topping is made up of all-purpose flour, brown sugar, cinnamon, pinch of salt, and cold butter.
Tips and tricks making this lemon and blueberry crumb cake.
- Do not forget to toss the blueberries in a little bit of flour before adding them to the batter. By coating the blueberries with flour, it will help keep the berries from sinking to the bottom of the cake.
- Be careful not to over mix the cake batter after adding in the dry ingredients and folding in the blueberries. Over mixing the batter can cause the cake to become dense. It is OK if there are few lumps in the batter!
- Take the cake out of the oven just as the cake batter sets! There is no one set bake time that will work for everyone due to external factors that can affect the bake time. When done, a toothpick will come out clean when inserted into the center of the cake.
- You can store the lemon and blueberry crumb cake at room temperature in an airtight container for 2-3 days or about 4 days in the refrigerator.
If you give this easy lemon and blueberry crumb cake recipe a try, let me know your thoughts in the comments below!
And be sure to tag me on Instagram so I can see your creations!
From my kitchen to yours, happy baking! I hope you love this blueberry crumb cake as much as I do!
Easy Lemon and Blueberry Crumb Cake
Ingredients
- 1/2 C. Greek Yogurt
- 1/2 C. Neutral oil such as avocado or vegetable oil
- 2 eggs
- 1/2 C. Milk
- 3/4 C. Sugar
- 1 tsp. Vanilla extract
- 1/4 C. Lemon juice
- 1 Tbsp. lemon zest
- 1 3/4 C. All-purpose Flour Plus 1 Tablespoon to toss blueberries
- 1/2 tsp. Salt
- 1 tsp.Baking powder
- 1/2 tsp. Baking soda
- 1 C. Blueberries
Crumb topping:
- 3/4 C. All-purpose Flour
- 1/2 C. Brown sugar
- 1 Tbsp. Cinnamon
- Dash of salt
- 6 Tbsp. Cold butter cut into small pieces
Instructions
- Preheat oven to 350 degrees F.
- To make the crumb topping, add the flour, brown sugar, cinnamon and salt in a medium bowl. Mix together. Add in the cold butter and cut into the flour mixture using a pastry cutter or fork until the butter is broken down into small pieces. Place the crumb mixture in the refrigerator while you prepare the cake batter.
- In a medium mixing bowl, add the flour, salt, baking soda, and baking powder together. Set aside.
- In a separate large mixing bowl, add the sugar and lemon zest. Using your hands, rub the zest into the sugar to release the oils. Add in the eggs and beat together until fully combined. Add the oil, milk, vanilla extract, lemon juice, and Greek yogurt. Mix together.
- Pour the dry ingredients into the wet and stir until just combined.
- Toss the blueberries in 1 Tablespoon of flour in a small bowl. This will help prevent the blueberries from sinking to the bottom of the cake. Add the blueberries to the cake batter and fold in.
- Pour the batter into an 8×8 metal greased baking dish and spread out evenly. Sprinkle the crumb topping evenly on top.
- Bake for 35-40 minutes or until the cake has set and a toothpick comes out clean.
