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Moist Blueberry Crumb Cake Recipe with Easy Zesty Lemon Streusel

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A moist blueberry crumb cake topped with a zesty lemon streusel that balances juicy berries, tender crumb, and a tangy, crunchy topping. Perfect for brunch, tea time, or a comforting snack.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ¾ cup (180ml) whole milk, room temperature (or almond milk for dairy-free)
  • 1 ½ cups (225g) fresh or frozen blueberries, washed and patted dry
  • ¾ cup (95g) all-purpose flour (for streusel)
  • ⅓ cup (67g) granulated sugar (for streusel)
  • 2 tablespoons finely grated lemon zest (from 1–2 lemons)
  • 6 tablespoons (85g) unsalted butter, cold and cut into small cubes (for streusel)
  • ½ teaspoon ground cinnamon (optional, for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray and set aside.
  2. Prepare the streusel topping: In a medium bowl, combine ¾ cup (95g) all-purpose flour, ⅓ cup (67g) sugar, 2 tablespoons lemon zest, and ½ teaspoon cinnamon (if using). Add 6 tablespoons (85g) cold butter cubes. Work the butter into the dry ingredients with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Chill in the fridge while making the batter.
  3. Mix the dry ingredients for the cake: In a large bowl, whisk together 2 ½ cups (310g) sifted flour, 2 teaspoons baking powder, and ½ teaspoon salt.
  4. Cream butter and sugar: Using an electric mixer, beat ½ cup (113g) softened butter with 1 cup (200g) sugar until light and fluffy, about 3-4 minutes.
  5. Add eggs and vanilla: Beat in 2 room-temperature eggs one at a time, then add 2 teaspoons pure vanilla extract. Scrape down the bowl as needed.
  6. Alternate adding dry ingredients and milk: With the mixer on low, add the dry flour mixture in three parts, alternating with ¾ cup (180ml) room-temperature milk, starting and ending with flour. Mix just until combined.
  7. Fold in blueberries gently using a rubber spatula to keep them whole.
  8. Pour batter evenly into the prepared pan and smooth the surface gently.
  9. Sprinkle the chilled lemon streusel evenly over the batter without pressing down.
  10. Bake for 45-50 minutes, checking doneness with a toothpick inserted in the center; it should come out with a few moist crumbs but no wet batter.
  11. Cool the cake completely in the pan on a wire rack for at least 30 minutes before slicing.

Notes

Use firm, plump blueberries for best results. Keep butter cold for streusel to achieve pea-sized crumbs. Avoid overmixing batter to prevent toughness. Cover cake loosely with foil if streusel browns too fast. Let cake cool uncovered in humid environments to keep streusel crunchy. Frozen blueberries can be used without thawing. For gluten-free, substitute all-purpose flour with a 1-to-1 gluten-free blend. Vegan adaptations include using vegan margarine, flax eggs, and plant-based milk.

Nutrition

Keywords: blueberry crumb cake, lemon streusel, blueberry cake, crumb cake recipe, lemon zest, easy blueberry dessert, moist cake, brunch cake

Find it online: https://daintydine.com/moist-blueberry-crumb-cake-recipe-with-easy-zesty-lemon-streusel/