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.
Servings: 9 servings
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.