Blueberry Lemon Crumb Cake

Blueberry lemon crumb cake is deliciously moist, and speckled with scrumptious, juicy blueberries baked right into the batter, and topped with crumbly, rich streusel.

Blueberry Lemon Crumb Cake

Cake for breakfast! A very American phenomenon. I was astonished at the first pot-luck breakfast meeting I experienced here in America.  I didn’t quite understand how we would eat ‘breakfast’, but I dutifully brought a gallon of orange juice.

I had visions of pouring cold cereals into bowls with milk, but was pleasantly surprised by all the tempting breakfast cakes to start the day off on a sweet note.

“What a great country,” I thought. “You can’t beat cake and donuts for breakfast.”

My waistline has since realized it may not be such a good idea after all.

One of my favorite breakfast cakes is streusel topped crumb cake with loads of juicy blueberries baked into the cake batter. Yummy!

Blueberry Crumb Cake

Just in case you all thought I cook nothing but Irish recipes, the time has come to start sharing the results of my American cooking evolution. Over the past twenty years I have tried and adapted many American kitchen favorites, to suit my Irish palate.

To mark Independence Day this year I thought we might celebrate the red, white and blueberry, with my version of this delicious breakfast cake.

Ingredients:

 

Ingredients for Blueberry Lemon Crumb Cake

Cake

  • 6 tablespoons butter (3/4 stick)
  • 3/4 cups sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 3/4 cups plain yogurt
  • 1 and 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salk
  • 1 and 1/2 cup fresh blueberries

Streusel Topping

  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon grated lemon zest
  • 8 tablespoons butter (1 stick)
  • 1 and 1/4 cup all-purpose flour

 

Directions

 Butter and flour cake pan

Pre-heat the oven to 350°F.

Butter and flour the inside of a 9-inch round cake pan. I like to use a springform pan for easy release of the cake when baked.

Buttered and floured cake pan

Tap the pan upside down over the sink to remove any excess flour. Here’s how the prepared pan looks.  Alternatively, you can use a flour infused cake pan spray.

Making crumb topping for blueberry cake

I like to make the streusel topping before I make the cake batter.  Sift the flour into a large mixing bowl, and cut the butter into small pieces, adding them to the flour.

Butter rubbed into flour for streusel topping

Using a pastry cutter or the tips of your clean fingers, rub the butter into the flour until the mixture resembles coarse crumbs.  This time the crumbs will be very coarse and lumpy. The ratio of butter to flour is far more than would be used to make pastry.

 Adding sugar to streusel topping

Add the sugars and the grated lemon zest to the mixture and mix well together.

Most American recipes for this type of cake call for cinnamon and nutmeg in the streusel topping. I prefer a hint of lemon. I think it compliments the blueberries beautifully.

Streusel topping for blueberry cake

Set the streusel mixture aside while you make the cake batter.

Sifting Flour and Leavening Agents

Sift the flour, baking powder, baking soda and salt together in a bowl.  Set it aside at this point.

 Creaming butter and sugar for cake batter.

Using the paddle attachment of an electric mixer, cream the butter and sugar together for about 5 minutes. Be patient. Incorporating lots of air into the butter results in a lighter cake. Stop the mixer every few minutes to scrape the sugary butter down from the sides of the bowl using a spatula.

The mixture is ready when the butter turns a pale ivory color.

 Adding eggs to cake batter

Add the eggs, one at a time, combining into the butter mixture on low speed. Don’t overbeat, since the eggs can curdle.

 Adding vanilla to cake batter

Add the vanilla, lemon zest and plain yogurt.

 Adding flour to cake batter

Continuing on low speed, add the flour mixture gradually. I add one or two spoonfuls at a time, mixing it slowly until fully combined. Do not overbeat the mixture at this stage.

 Adding blueberries to cake batter

I love blueberries. Don’t they look great going into this cake.

Blueberries aren’t often found in Irish supermarkets. Next time I am back in Dublin, I think I might try this cake using Irish blackcurrants instead of the blueberries.

Blueberry Crumb Cake Batter

Use a spatula to clean the batter from the sides of the bowl and gently fold in the blueberries.

 Adding cake batter to pan

Spoon the cake batter into the prepared cake pan. Smooth out the top using a spatula or knife. The back of a spoon works great too.

 Cake bowl cleaned with spatula

I felt compelled to show you this photo of my mixing bowl scraped clean with a spatula to remove all the cake batter.

Does it ever annoy you to see television chefs leave half the batter behind in the bowl?  I never understand why the show’s editors can’t include an image of a cleaned out bowl. I think my fear of wasting food has created this pet peeve.

Sprinkling streusel topping on cake

Anyway, back to the cake.  Sprinkle the streusel topping evenly over the cake batter.

 Blueberry Lemon Streusel Cake

Bake at 350° F for 50 to 60 minutes until an inserted toothpick comes out clean.

Place the cake pan on a wire tray and cool for ten minutes. Remove the cake from the pan and cool completely on a the wire tray.

 Blueberry Cake

Serve the cake when cooled.  It’s delicious with a side of blueberries. This is perfect breakfast cake in my book.

Here is the printable recipe:

Blueberry Lemon Crumb Cake

Ingredients

Cake

  • 6 tablespoons butter (3/4 stick)
  • 3/4 cups sugar
  • 2 Large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 3/4 cups plain yogurt
  • 1 and 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cup fresh blueberries

Streusel Topping

  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon grated lemon zest
  • 8 tablespoons butter (1 stick)
  • 1 and 1/4 cup all-purpose flour

Directions

Step 1 Pre-heat the oven to 350°F. Butter and flour the inside of a 9-inch round cake pan.
Step 2 First prepare the streusel topping. Sift the flour into a large mixing bowl. Using a pastry cutter or the tips of your clean fingers, rub the butter into the flour until the mixture resembles coarse crumbs.
Step 3 Add the sugars and lemon zest to the mixture and mix well together. Set aside.
Step 4 Sift the flour, baking powder, baking soda and salt together in a bowl. Set aside.
Step 5 Using the paddle attachment of an electric mixer, cream the butter and sugar together until the butter turns a pale ivory color (takes 4 to 5 minutes).
Step 6 Add the eggs, one at a time, mixing into the butter mixture on low speed.
Step 7 Add the vanilla, lemon zest and plain yogurt.
Step 8 Continuing on low speed, add the flour mixture gradually, mixing slowly until combined. Do not overbeat.
Step 9 Use a spatula to clean the batter from the sides of the bowl and gently fold in the blueberries.
Step 10 Spoon the cake batter into the prepared cake pan. Use a spatula to level the top.
Step 11 Sprinkle the streusel topping evenly over the cake batter.
Step 12 Bake at 350° F for 50 to 60 minutes until an inserted toothpick comes out clean.
Step 13 Place the cake pan on a wire tray and cool for ten minutes. Remove the cake from the pan and cool completely on a the wire tray.
Step 14 Serve plain for breakfast or with a dollop of fresh whipped cream.

 

Slán agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

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Comments

  1. My kids would love this! They’ve been begging me for blueberry pancakes lately! I have to make our sourdough coffee cake at least once a week in order to keep the husband and kids happy- cake topped with butter and sugar…you just can’t beat that. Unless of course there’s bacon, eggs, and sausage…

    • Aimee – My kids are really enjoying blueberry pancakes too this summer. I love when blueberries are in season. I think they may just be my favorite fruit. Sourdough coffee cake sounds delicious. My problem is my sweet tooth, and nothing tastes as good as cake first thing in the morning. Once I have one early sugary bite, I crave sugar all day.
      Have a lovely 4th of July.
      Mairéad

      • Sugar is pretty addicting and hard to resist! We’ve been blueberry picking twice now and the kids are planning our next visit to the blueberry patch! Do they have blueberries in Ireland?

        • Aimee – Years ago there were no blueberries in the shops in Ireland, but I was pleasantly surprised this year to find some. Such a relief, since one of my little boys loves to eat blueberries.
          All the best,
          Mairéad

  2. Penny Wolf says:

    MMMM! This is a great recipe to use most any berry. I would next try black raspberries.

    • Penny – Black raspberries would be delicious. I think I will also try this recipe with diced up pears sometime. The possibilities are endless.
      Enjoy your Independence Day celebration tomorrow.
      All the best,
      Mairéad

  3. Jupiternames says:

    When you said “I think I might try this cake using Irish blackcurrants instead of the blueberries” I gasped in jealousy. America needs to embrace the blackcurrant!!!

    • My granny had blackcurrant bushes when I was a little girl. I ate so many, I think my lips were always stained blue every summer. Another Irish fruit I miss is the gooseberry. The little hairs on the outer skin are probably off-putting for some, but when ripe, they are so juicy and sweet inside.
      All the best,
      Mairéad

  4. Looks and sounds yummy, Mairead. Love your red, white, and blueberry contribution to the 4th! :)

    • Hope you had a lovely 4th of July. It poured rain here in Louisville, so we had to grill our burgers indoors on the stove top, but we still had a lovely time with good friends.
      All the best,
      Mairéad

  5. Mairéad – this looks so moist and delicious…I could go for some now with my Sunday morning coffee!

  6. That looks delicious – I know what I’m going to try making this weekend!
    Thanks for the recipe!

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