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!
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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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.
Add the dry ingredients {flour, salt and baking powder} to the mixture and combine.
The mixture might tend to be a little dry but do not worry because now we are adding the milk and sour cream.
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.
Spread half of the batter into your 9×9 baking pan that has either been sprayed with nonstick spray or lined with parchment paper.
Add the lemon curd to the batter and spread it out into an even layer.
Then add the other half of the batter and spread it out.
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.
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.
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.
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!
Do you love breakfast cakes? Try these recipes…
- Banana Crumb Cake
- Zucchini Crumb Cake
- Red Velvet Crumb Cake
- Apple Crumb Cake
- Pumpkin Cinnamon Roll Crumb Cake
Easy Lemon Blueberry Crumb Cake with Sour Cream Recipe
Ingredients
Cake
- ½ cup butter {softened}
- ½ cup granulated sugar
- ¼ cup brown sugar {packed}
- 1 egg
- 1 tsp vanilla extract
- zest ½ lemon
- 1 ½ cups all purpose flour
- ½ tsp salt
- 2 tsp baking powder
- ¾ cup milk {I used 1%}
- ¼ cup sour cream
- 1 cup blueberries {I used frozen but fresh works too}
- ½-¾ cup lemon curd
Crumb Topping
- ½ cup butter {softened}
- ¾ cup brown sugar {packed}
- 1 cup all purpose flour
- zest 1/2 lemon
- ¼ tsp salt
Instructions
Cake
- Preheat oven to 350°. 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.
