🫐 Blueberry Crumb Cake

This bakery-style blueberry crumb cake is soft, buttery, and loaded with juicy blueberries. Topped with thick brown sugar crumble and a hint of lemon, it’s the perfect cozy-meets-coastal brunch bake.

Tall, tender, and not overly sweet — exactly how a crumb cake should be.

Ingredients

Crumb Topping

• 1 cup (120g) all-purpose flour

• ½ cup (100g) brown sugar

• ¼ cup (50g) granulated sugar

• ½ tsp cinnamon

• Pinch salt

• ½ cup (113g) melted butter

Blueberry Layer

• 2 cups fresh blueberries

• 1 tbsp flour

• Zest of ½ lemon

Cake Batter

• ½ cup (113g) softened butter

• ¾ cup (150g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ¾ cup sour cream (or full-fat Greek yogurt)

• 1 ¾ cups (220g) all-purpose flour

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tbsp fresh lemon juice

Instructions

1. Preheat oven to 350°F. Grease and line the bottom of a 9-inch springform pan.

2. Make crumb topping:
   Combine flour, sugars, cinnamon, and salt. Pour in melted butter and mix with a fork until large clumps form. Chill while preparing batter.

3. Toss blueberries with flour and lemon zest. Set aside.

4. Make batter:
   Cream butter and sugar until light and fluffy, about 2–3 minutes.

5. Add eggs one at a time. Mix in vanilla, sour cream, and lemon juice.

6. In a separate bowl, whisk flour, baking powder, baking soda, and salt.

7. Fold dry ingredients into wet mixture until just combined.

8. Spread batter evenly into pan.
   Sprinkle blueberries over top and gently press into batter.

9. Top generously with crumb mixture, keeping it textured.

10. Bake 50–65 minutes, until center is set and crumb topping is golden.

Cool at least 30–45 minutes before releasing pan.

Optional Finish

• Light dusting of powdered sugar

• Simple lemon glaze for added brightness