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Home Blueberry Crumble Cake

Blueberry Crumble Cake

Recipes Baking

Some cakes are just… cake.
And then there's this one.

A golden-yellow, buttery-soft interior studded with juicy blueberries hiding like little jewels. On top? A glossy lemon glaze that slowly drips down the edges as if it's deliberately being dramatic. This is the kind of cake that brings silence to the table. Only the sound of forks. And satisfied sighs. Check out my recipe here!

Recipe

Blueberry Crumble Cake

The combination of zesty lemon and juicy blueberries is basically a duet that never misses a beat. The butter gives that rich, tender crumble, while the lemon keeps everything light and sparkling. And those berries… little bursts of flavour hidden in every bite.

Course	Snack
Kitchen	American
Servings	12 slices

Preparation time

Preparation time	1 hour 45 minutes
Time in oven	65-75 min
Total	1 hour 45 minutes

Equipment

Oven
Mengkom
Whisk / Mixer
Cakevorm
Spatula
Measuring cup
Kitchen scale
Zester

Ingredients

100 g melted butter (slightly cooled)
260 g all-purpose flour (+ 1 tbsp for the berries)
250 g granulated sugar
3 large eggs (L)
150 ml whole milk
8 g baking powder
6 g salt
1.5 tbsp fresh lemon zest
40 ml fresh lemon juice
1 tsp vanilla extract
200 g blueberries

Make Blueberry Crumble Cake

Before you begin

Preheat your oven to:

165°C (conventional)
or 160°C (fan-assisted)

Grease your pan well and dust with flour.

The base

Beat the sugar and melted butter until glossy in a mengkom. Add the eggs, lemon zest, lemon juice and vanilla and beat until light and creamy.

Dry ingredients
Mix the flour, baking powder and salt in a separate mixing bowl.
Bringing together without drama
Fold the flour and the milk alternately into the batter. Stop as soon as it's just combined. This is where that tender crumb forms, so: don't overwork it.
The berry trick
Toss the blueberries in 1 tbsp of flour and gently fold them through the batter. That way they stay evenly distributed instead of sinking to the bottom in a blue layer.

Baking

Pour the batter into a straight-sided loaf pan (see cakevormen)
Place on the lower rack
Bake for 65–75 minutes

Is the top browning too quickly? After about 50–60 minutes, lay a piece of foil over it.

The cake is done when a skewer comes out clean.

The finishing touch

Let it cool for a bit and then give it some love with a simple lemon glaze. Let it drip slowly along the edges and place a few extra blueberries on top.

Serve on neat gebaksbordjes, a fork isn't necessary. Do have a cup of tea or a cappuccino with it!

Cooking mode Prevents your screen from going to sleep

This blueberry crumble cake is lovely at room temperature, but also fantastic when still slightly warm. Store leftovers covered in a cool place and enjoy them the next day.

Finish the cake with a lemon glaze and a handful of fresh blueberries for a beautiful presentation. Serve on a gebaksbordjes with a dessert fork for the complete picture.

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