Description
A soft and tender crumb cake filled with fresh blueberries and bright lemon zest, topped with a buttery brown sugar crumble. Perfect for brunch, dessert, or a cozy afternoon treat.
Ingredients
- All-Purpose Flour: 2 ½ cups
- Granulated Sugar: 1 cup
- Brown Sugar: ½ cup
- Unsalted Butter: ¾ cup, softened
- Eggs: 2 large
- Sour Cream: ½ cup
- Milk: ¼ cup
- Lemon Zest: from 2 lemons
- Lemon Juice: 2 tablespoons
- Vanilla Extract: 1 teaspoon
- Baking Powder: 2 teaspoons
- Salt: ¼ teaspoon
- Fresh Blueberries: 1 ½ cups
- Powdered Sugar (optional): for dusting
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan with butter and flour.
- Combine Ingredients: Mix dry ingredients in one bowl. In another, cream butter and sugar, then add eggs, sour cream, milk, lemon zest, juice, and vanilla. Mix until smooth. Add dry ingredients gradually. Fold in floured blueberries.
- Prepare Your Cooking Vessel: Pour the batter into the springform pan and level it.
- Assemble the Dish: Mix the crumb topping ingredients and sprinkle over the batter.
- Cook to Perfection: Bake for 45–50 minutes, until a toothpick comes out mostly clean.
- Finishing Touches: Let cool for 15 minutes, then dust with powdered sugar if desired.
- Serve and Enjoy: Serve warm or at room temperature, perfect with coffee or tea.
Notes
- Use fresh lemon zest for the brightest flavor.
- Toss blueberries in flour to keep them from sinking.
- Let the cake cool before slicing for clean edges.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg