Blueberry Lemon Crumb Cake is a soft, moist cake loaded with fresh blueberries and lemon flavor with a thick streusel topping.This is a specific type of coffee cake, also called a Streuselkuchen, known for its extra thick buttery crumb topping.Once I made a Crumb Cake, I knew I had to try it with other flavors like this one and my Banana Crumb Cake.

Ingredients & Substitutions Butter: Like many of my recipes, I used unsalted butter.This gives you, the baker, control over the salt in the recipe.If using salted butter, you may want to lessen the amount of salt added.

Sugar: For the crumb topping, you will need both granulated sugar and light brown sugar.The cake calls for just granulated sugar.Cake Flour: We tested the cake with both all-purpose and cake flour.

Cake flour was the clear winner when it came to a soft, perfectly tender crumb.Cake flour is also used in the crumb topping.If you don’t have any on hand, it’s easy to make homemade cake flour to use in a pinch.

Lemon Flavor: Get a large lemon to zest and juice.You will need 1 tablespoon of lemon zest and 2 tablespoons of juice.Zest the lemon before juicing.

Blueberries: Fresh blueberries are best in this cake.If using frozen berries, do not let them thaw; add them to the batter frozen.Frozen blueberries may add more moisture to the cake, so adjust the baking time accordingly.

Can I Line The Pan With Parchment Paper? (Why Use Aluminum Foil?) We tested the cake by baking it in

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