The sun has forsaken us a bit this summer. Just like the last couple of years, July and August have been rather cold and wet, with just a few days of real summer. Guess this is what summers will be like in our little part of the world. Well, we’ll have to bring the sun in ourselves. And what better way than bringing the sun on your plate with this Lemon Blueberry Crumb Cake?

I made this cake last week to bring to a little family gathering. It was a sure hit with everyone, kids and adults alike. It’s fresh and sweet and the perfect cake for an afternoon tea, a brunch or as a dessert.

And it could not be easier to make. I used my basic cake recipe (that I also used for this Coconut Pineapple Cake, that also puts the sunshine right on your plate) and added lemon extract and blueberries and finished it off with a crumb layer. This is what you need (scroll down for the printable recipe):

For the cake:

• 250g softened unsalted butter
• 175g white sugar
• 4 eggs
• 2 tsp lemon extract
• 200g plain flour
• 1 tsp baking powder
• 150 g fresh blueberries*

For the crumb layer:

• 175g plain flour
• 125g cold unsalted butter
• 125g white sugar
• 1 tsp lemon extract

For the glaze:

• 6 tbsp powdered sugar
• 3 tbsp lemon juice

* You can use frozen blueberries instead of fresh. To prevent too much juice leaking into the cake, you can coat them in flour. Put the frozen blueberries in a plastic bag, add 1/2-1 tbsp flour, close the bag and gently shake the bag until all berries are covered in flour.

Everything prepped and ready to go? Here’s what you got to do.

Preheat oven to 160°C and line a round cake tin (springform) with parchment paper en grease the sides.

Beat the butter and sugar until creamy.

Add eggs and lemon extract and beat until well combined. It may look a bit curdled, but that’s all right.

Sift flour and baking powder on top and mix with a rubber spatula until combined. Do not overmix.

Carefully fold in 2/3 of the blueberries.

Pour batter into prepared cake tin and divide the rest of the blueberries on top.

Put the ingredients for the crumb layer in a separate bowl and mix with your hands until you it starts to come together.

Divide the crumbs and bake the cake for ca. 50-60 minutes.

Let cool completely.

Mix the ingredients for the glaze and pour over the cooled cake.

Then serve and enjoy!

Print

Lemon Blueberry Crumb Cake

Servings 12 servings

Author Nicole

Ingredients

For the cake:

• 250 g softened unsalted butter
• 175 g white sugar
• 4 eggs
• 2 tsp lemon extract
• 200 g plain flour
• 1 tsp baking powder
• 150 g fresh blueberries*

For the crumb layer:

• 175 g plain flour
• 125 g cold unslated butter
• 125 g white sugar
• 1 tsp lemon extract

For the glaze:

• 6 tbsp powdered sugar
• 3 tbsp lemon juice

Instructions

1. Preheat oven to 160°C and line a round cake tin (springform) with parchment paper en grease the sides.

2. Beat the butter and sugar until creamy.

3. Add eggs and lemon extract and beat until well combined. It may look a bit curdled, but that’s all right.

4. Sift flour and baking powder on top and mix with a rubber spatula until combined. Do not overmix.

5. Carefully fold in 2/3 of the blueberries.

6. Pour batter into prepared cake tin and divide the rest of the blueberries on top.

7. Put the ingredients for the crumb layer in a separate bowl and mix with your hands until you it starts to come together.

8. Divide the crumbs and bake the cake for ca. 50-60 minutes.

9. Let cool completely.

10. Mix the ingredients for the glaze and pour over the cooled cake.

11. Then serve and enjoy!

Recipe Notes

* You can use frozen blueberries instead of fresh. To prevent too much juice leaking into the cake, you can coat them in flour. Put the frozen blueberries in a plastic bag, add 1/2-1 tbsp flour, close the bag and gently shake the bag until all berries are covered in flour.