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Easy Lemon Blueberry Crumb Cake with Sour Cream Recipe

Is there anything better than a crumb cake for breakfast?  Seriously…cake for breakfast!  I am all about that.  Make it with two of my favorite flavors {lemon and blueberry} and I am even more excited about it.  This baby turned out even more amazing than I had even imagined and as I am typing this I am tempted to head to the kitchen and make it again.  This easy Lemon Blueberry Crumb Cake with Sour Cream is that good!
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Easy Lemon Blueberry Crumb Cake with Sour Cream, a Recipe featured by top US dessert blogger, Practically Homemade

Whenever I make anything with lemon I always think of my mama.  She loves lemon and that is probably why I do too.

I never realized until I taught school how controversial {that might be extreme} lemon flavor is.

People either LOVE it or they hate it and there isn’t a whole lot of in between.

This cake is awesome because you can certainly taste lemon but it isn’t totally in your face.  Everyone will love this Lemon Blueberry Crumb Cake.

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Easy Lemon Blueberry Crumb Cake with Sour Cream, a Recipe featured by top US dessert blogger, Practically Homemade

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How to make this Lemon Blueberry Crumb Cake 

Cream together the softened butter and both sugars with a hand held mixer {or by hand}.

Add egg, vanilla extract and lemon zest.  Continue mixing until incorporated.

Easy Lemon Blueberry Crumb Cake with Sour Cream, a Recipe featured by top US dessert blogger, Practically Homemade

Add the dry ingredients {flour, salt and baking powder} to the mixture and combine.

Easy Lemon Blueberry Crumb Cake with Sour Cream, a Recipe featured by top US dessert blogger, Practically Homemade

The mixture might tend to be a little dry but do not worry because now we are adding the milk and sour cream.

Easy Lemon Blueberry Crumb Cake with Sour Cream, a Recipe featured by top US dessert blogger, Practically Homemade

Finally add the blueberries to the mixture and fold them in gently.  When you are using frozen berries they can make the batter purple easily if stirred too fast.

Can I use Fresh or Frozen Blueberries in this Crumb Cake?

You can use either.  I chose frozen because I had them on hand but fresh would also be equally delicious.

Just be more careful when you are using frozen because they can make your batter purple if you stir them in quickly.

Easy Lemon Blueberry Crumb Cake with Sour Cream, a Recipe featured by top US dessert blogger, Practically Homemade

Spread half of the batter into your 9×9 baking pan that has either been sprayed with nonstick spray or lined with parchment paper.

Easy Lemon Blueberry Crumb Cake with Sour Cream, a Recipe featured by top US dessert blogger, Practically Homemade

Add the lemon curd to the batter and spread it out into an even layer.

Easy Lemon Blueberry Crumb Cake with Sour Cream, a Recipe featured by top US dessert blogger, Practically Homemade

Then add the other half of the batter and spread it out.

Easy Lemon Blueberry Crumb Cake with Sour Cream, a Recipe featured by top US dessert blogger, Practically Homemade

The Best Crumb Topping Ever

Combine the softened butter, sugar, flour, salt and lemon zest in a medium bowl.

Use a pastry cutter or fork to work the butter into the dry ingredients, creating a beautiful crumb topping.

Be sure to not over mix the ingredients or you will have a paste instead of a crumb.

Easy Lemon Blueberry Crumb Cake with Sour Cream, a Recipe featured by top US dessert blogger, Practically Homemade

Top the lemon blueberry batter with the crumb topping and spread out evenly.

There is quite a bit but I love a good crumb topping.

Easy Lemon Blueberry Crumb Cake with Sour Cream, a Recipe featured by top US dessert blogger, Practically Homemade

Bake in a 350 degree oven for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and serve warm or cool on a wire rack.

Easy Lemon Blueberry Crumb Cake with Sour Cream, a Recipe featured by top US dessert blogger, Practically Homemade

I love to add a dusting of powdered sugar to the top for an extra special touch but it is perfect just how it is.

Serve it for breakfast, serve it for dessert or eat it for a snack.  The point is that you serve it to yourself and your family because it totally rocks!

Easy Lemon Blueberry Crumb Cake with Sour Cream, a Recipe featured by top US dessert blogger, Practically Homemade

Do you love breakfast cakes?  Try these recipes…

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Easy Lemon Blueberry Crumb Cake with Sour Cream, a Recipe featured by top US dessert blogger, Practically Homemade

Easy Lemon Blueberry Crumb Cake with Sour Cream Recipe

Homemade Lemon Blueberry Crumb Cake doesn't have to be hard to make. This easy quick bread recipe is perfect and especially wonderful with the addition of sour cream.
Course: Breakfast, Dessert
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 9 servings
5 from 1 vote
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Ingredients

Cake

  • ยฝ cup butter {softened}
  • ยฝ cup granulated sugar
  • ยผ cup brown sugar {packed}
  • 1 egg
  • 1 tsp vanilla extract
  • zest ยฝ lemon
  • 1 ยฝ cups all purpose flour
  • ยฝ tsp salt
  • 2 tsp baking powder
  • ยพ cup milk {I used 1%}
  • ยผ cup sour cream
  • 1 cup blueberries {I used frozen but fresh works too}
  • ยฝ-ยพ cup lemon curd

Crumb Topping

  • ยฝ cup butter {softened}
  • ยพ cup brown sugar {packed}
  • 1 cup all purpose flour
  • zest 1/2 lemon
  • ยผ tsp salt

Instructions

Cake

  • Preheat oven to 350ยฐ. Spray a 9x9 baking pan with non stick spray {or line with parchment paper} and set aside.
  • In a medium bowl combine butter, granulated sugar and brown sugar. Combine with a hand held mixer {stand mixer or by hand} until creamy.
  • Add egg, vanilla and lemon zest and combine using the hand held mixer {stand mixer or by hand}.
  • Add flour, salt and baking powder and mix to combine. The mixture might be a bit crumbly but that is alright.
  • Add the milk and sour cream all at once and combine until you have a nice cake batter. Fold the blueberries into the mixture carefully. Pour half of the batter into the prepared 9x9 pan. Top with lemon curd and then the remaining batter.

Crumb Topping

  • To make the crumb topping, combine the butter, brown sugar, flour, lemon zest and salt in a medium bowl. Cut the butter into the other ingredients until you have crumbs. Do not over mix or you will have a paste. Spread over the top of the batter in a thick and delicious layer.
  • Bake for 55-60 minutes or until a toothpick inserted near the center of the cake comes out clean. Serve warm or cool on a wire rack. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 4 days. Freeze for up to 3 months.
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