Easy Lemon Blueberry Crumb Cake with Sour Cream Recipe
Updated Sep 16, 2025, Published Jun 03, 2021
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Is there anything better than a crumb cake for breakfast? Make it with two of my favorite flavors {lemon and blueberry} and I am even more excited about it. This easy Lemon Blueberry Crumb Cake recipe is one everyone will love!
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.
How to make 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.
- 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.
- For the crumb topping, 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 not to overmix 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!
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.
Do you love breakfast cakes? Try these recipes…
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 teaspoon vanilla extract
- ½ lemon, zested
- 1 ½ cups all purpose flour
- ½ teaspoon salt
- 2 teaspoon 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
- ½ lemon, zested
- ¼ teaspoon salt
Instructions
Cake
- Preheat oven to 350°. Spray a 9×9 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 9×9 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
