Recipes Baking

Some cakes are just… cake. And then there is this one. A golden-yellow, buttery-soft interior, studded with juicy blueberries hidden like little jewels. On top? A glossy lemon glaze that slowly slides down the edges as if it is lying there being dramatic on purpose. This is the kind of cake that causes silences at the table. Only the sound of forks remains. And satisfied sighs.

Recipe

Blueberry Crumble Cake

The combination of fresh lemon and juicy blueberries is actually a kind of duet that never goes out of sync. The butter provides that rich, soft crumb, while the lemon keeps everything light and sparkling. And then those berries… little explosions of flavour hidden in every bite.

Course	Snack
Kitchen	American
Servings	12 slices

Preparation time

Preparation time	1 hour 45 minutes
Total	1 hour 45 minutes

Equipment

Oven
Mixing bowl
Whisk/Mixer
Cake pan
Spatula
Measuring cup
Scale
Grater

Ingredients

100 g melted butter (slightly cooled)
260 g all-purpose flour (+ 1 tbsp for the berries)
250 g fine 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

Blueberry Crumble cake maken

Before you start

Preheat your oven to:

165°C (top and bottom heat)
or 160°C (fan oven)

Grease your baking pan well and lightly dust it with flour.

The base

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

Dry ingredients

In a separate bowl, combine the flour, baking powder, and salt.

Bringing it together

Gently fold in the flour and milk alternately. Stop as soon as everything is just combined. This keeps the cake soft and tender.

The blueberry trick

Toss the blueberries in one tablespoon of flour, then gently fold them into the batter. This prevents them from sinking to the bottom.

Baking

Pour the batter into the pan
Place it on the lowest rack
Bake for 65–75 minutes

If the top browns too quickly, loosely cover with foil after 50–60 minutes.

The cake is done when a skewer inserted comes out clean.

Finishing touch

Let the cake cool slightly, then top with a simple lemon glaze. Let it drip gently down the sides and finish with a few extra blueberries on top.

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