Try this Lemon-Blueberry Crumb Cake recipe, or contribute your own.
- 3 large eggs
- 1 cup sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 3/4 cup sugar
- 1 tbsp flour
- 3/4 cup flour
- 1 1/2 tsp cinnamon
- 2 cups (8 1/2 ounces) unbleached all-purpose flour
- grated rind of 2 medium lemons
- 1/2 cup (8 tbsp) unsalted butter at room temperature
- 1 cup sour cream at room temperature
- 6 oz blueberries
- 1/4 cup (4 tbsp) butter chilled and cut into cubes
- 2 tbsp confectioners sugar
- Carbohydrate 8.21365918189815 g
- Cholesterol 55.9503472240396 mg
- Fat 2.19284752383178 g
- Fiber 0.31427769678202 g
- Protein 2.07248133967883 g
- Saturated Fat 0.964741480884099 g
- Serving Size 1 1 serving (51g)
- Sodium 4097.29295493697 mg
- Sugar 7.89938148511613 g
- Trans Fat 0.265133647853864 g
- Calories 59 calories
Step-by-step
- Preheat the oven to 350 degrees. Spray a 9x13 baking pan or a 10-cub tube pan with nonstick cooking spray. Set aside.
- In a medium bowl, stir together the 2 cups of flour, baking powder, salt, grated lemon rind, and cinnamon. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until fluffy and light in color.
- Add the eggs one at a time, beating well and scraping down the bowl between additions. Beat in the sour cream.
- Add the dry ingredients to the bowl of the stand mixer. Mix on low speed just until combined.
- In a small bowl, toss together the 1 tbsp of flour and the blueberries. Gently stir the flour-coated blueberries into the cake batter.
- Scrape the cake batter into the prepared pan. Set aside.
- In a food processor, combine the sugar, flour and cinnamon by pulsing a few times. Add the butter and pulse a few more times, until the mixture resembles sand or fine crumbs.
- Spread the crumb topping evenly over the cake batter.
- Bake for 30 to 35 minutes (40 to 45 minutes for a tube pan), until a thin knife inserted in the center of the cake comes out clean.
- Place the baking pan on a wire rack to cool completely.
- Just before serving, sift confectioners sugar over the top of the cake. Cut into 2x2 squares.
Can this be baked in a standard square pan if a 9x13 pan is unavailable? Adapting this formula for alternative vessels requires mindfulness regarding depth and heat penetration, as shifting from a shallow rectangle to a deep tube pan alters internal baking times by ten full minutes. Standard metal pans conduct heat efficiently and produce uniform browning along the edges, whereas glass or ceramic retain heat longer and demand a lower oven temperature or extended cooling times. Room-temperature dairy products are non-negotiable here; incorporating cold eggs or chilled sour cream into creamed butter causes the emulsion to break, resulting in a curdled batter and uneven crumb structure. Precision matters when combining wet and fat elements, so ensure the butter reaches exactly sixty-seven degrees Fahrenheit before beating it with sugar. Doubling this recipe for larger gatherings is entirely feasible, but baking it in a single oversized vessel leads to overbaked exterior crumbs before the center sets. Splitting the batter into two separate pans guarantees proper heat circulation and preserves the delicate texture of the fruit without collapsing the structure. Fresh blueberries require a light dusting of flour before folding to prevent them from sinking to the bottom of the batter during the initial minutes of heat exposure. Starch interactions create a microscopic barrier around the fruit, suspending the berries evenly throughout the crumb cake as the starch gelatinizes in the oven. Cool the finished pastry completely on a wire rack to allow the internal moisture to redistribute evenly before cutting.
