Blueberry Lemon Crumb Cake


The most moist crumb cake I have ever made!

So here’s the scoop, 4th of July weekend was in need of a party dessert and I was already prepared with this bad boy’s recipe. It all started earlier in the week when I was browsing Instagram and I came across a delicious looking cake. All thanks to Diane Morrisey I was able to bake this scrumptious cake!

You know how it works. I list the original link to the recipe, but I also put my twist/correction on it.


For the streusel:

  • 1/4 cup sugar

  • 1/3 cup brown sugar

  • 1 tsp cinnamon

  • 1/8 tsp nutmeg

  • 1/4 pound butter, melted

  • 1 1/3 cups all-purpose flour

For the cake:

  • 6 tbls butter-room temp

  • 3/4 cup sugar

  • 2 eggs

  • 1 tsp vanilla

  • 1 tsp grated lemon zest *Easy on the lemon zest. It may take over your whole cake!

  • 2/3 cup sour cream

  • 1 1/4 cups all-purpose flour

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp kosher salt

  • 1 cup fresh blueberries *If you are a blueberry gal, like I am, go ahead and add another 1/2-1 cup more of the blueberries


1. Preheat the oven to 350F. Grease a 9-inch springform baking pan.
2. For the streusel: Combine the sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
3. For the cake: Cream the butter and sugar in the bowl of an electric mixer on high speed for 4 to 5 minutes, until light.
4. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. 5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
6. With the mixer on low speed, add the flour mixture to the batter until just combined.
7. Fold in the blueberries.
8. Spoon the batter into the prepared pan
9. With your fingers, crumble the topping evenly over the batter.
10. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar

Machol Butler