Lemon Blueberry Crunch Cake
Enjoy a delightful twist on a classic dessert with our Lemon Blueberry Crunch Cake. This scrumptious treat features a tender cake infused with the bright flavors of lemon and studded with juicy blueberries. Topped with a buttery, crumbly layer and a zesty lemon syrup, this cake is perfect for a sunny afternoon gathering or as a sweet finish to any meal. The combined tang of lemon and sweetness of blueberries create a perfect harmony of flavors. Whether served warm or at room temperature, this cake promises to be a favorite with family and friends alike.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
all-purpose flour
1/2 cup (for crumb topping)
granulated sugar
1/3 cup (for crumb topping)
salt
1/8 teaspoon (for crumb topping)
lemon zest
1 lemon, minced (for crumb topping)
unsalted butter
1/4 cup (cubed, room temperature for crumb topping)
all-purpose flour
1 1/2 cups (for cake batter)
all-purpose flour
2 tablespoons (for cake batter)
baking powder
1 teaspoon (for cake batter)
baking soda
1/4 teaspoon (for cake batter)
salt
1/2 teaspoon (for cake batter)
nutmeg
1/4 teaspoon (freshly grated for cake batter)
unsalted butter
6 tablespoons (room temperature for cake batter)
granulated sugar
3/4 cup (for cake batter)
lemon zest
1 lemon, minced (for cake batter)
eggs
2 (for cake batter)
buttermilk
1/2 cup (for cake batter)
blueberries
2 cups (divided, fresh or frozen for cake batter)
granulated sugar
1/3 cup (for lemon syrup)
fresh lemon juice
6 tablespoons (for lemon syrup)
Instructions
1
Start by preparing the crumb topping: In a medium bowl, whisk together the flour, sugar, salt, and minced lemon zest. Incorporate the cubed butter using a fork or your fingers, working until the mixture resembles pea-sized crumbs. Cover loosely and place in the freezer while you prepare the cake.
2
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking pan.
3
For the cake batter: In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, and freshly grated nutmeg. Set aside.
4
In a large bowl, cream the room-temperature butter, 3/4 cup of granulated sugar, and the lemon zest using a hand mixer. Beat until the mixture is light and fluffy, approximately 3-5 minutes.
5
Add the eggs one at a time to the creamed mixture, ensuring you scrape down the sides of the bowl after each addition to incorporate fully.
6
Gradually add the flour mixture to the batter in thirds, alternating with the buttermilk, mixing until just combined for a smooth batter.
7
Gently fold 1 cup of the blueberries into the batter. Spread the batter evenly into the prepared baking pan and then sprinkle the remaining blueberries on top.
8
Retrieve the crumb topping from the freezer and evenly distribute it over the berries.
9
Bake in the preheated oven for 45-50 minutes, or until golden and a toothpick inserted into the center comes out clean. Remember to rotate the pan after 25 minutes for even baking!
10
While the cake bakes, prepare the lemon syrup: Combine 1/3 cup of sugar and lemon juice in a small saucepan. Cook over medium-low heat for 6-8 minutes, stirring occasionally, until the mixture thickens slightly. Set aside to cool.
11
Once the cake is out of the oven, drizzle the warm lemon syrup over the top. Allow the cake to cool to room temperature before slicing. Leftovers can be covered and stored at room temperature for up to 3 days.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Lemon Blueberry Crunch Cake?
It is a tender cake infused with lemon and blueberries, topped with a buttery crumb layer and a zesty lemon syrup.
What ingredients are needed for the crumb topping?
You will need 1/2 cup all-purpose flour, 1/3 cup granulated sugar, 1/8 teaspoon salt, minced zest from one lemon, and 1/4 cup of cubed unsalted butter.
How do I prepare the crumb topping?
Whisk flour, sugar, salt, and zest, then incorporate the cubed butter with a fork or fingers until it looks like pea-sized crumbs.
Why should the crumb topping be placed in the freezer?
The recipe recommends placing the topping in the freezer while you prepare the cake to help it maintain its crumbly texture during baking.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
What size baking pan is required?
A 9-inch square baking pan that has been lightly greased is required for this recipe.
What dry ingredients go into the cake batter?
The dry mixture includes 1 1/2 cups plus 2 tablespoons of flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon freshly grated nutmeg.
How long should I cream the butter and sugar?
Cream the room-temperature butter, 3/4 cup sugar, and lemon zest for approximately 3-5 minutes until light and fluffy.
How should eggs be added to the batter?
Add the 2 eggs one at a time, ensuring you scrape down the sides of the bowl after each addition.
How do I incorporate the flour and buttermilk?
Gradually add the flour mixture in thirds, alternating with the buttermilk, and mix until just combined.
How many blueberries are used in the cake?
The recipe calls for 2 cups of blueberries in total, divided between the batter and the topping.
Can I use frozen blueberries?
Yes, you can use either fresh or frozen blueberries for this recipe.
How are the blueberries added to the pan?
Gently fold 1 cup of blueberries into the batter, then sprinkle the remaining cup on top of the batter before adding the crumbs.
How long does the Lemon Blueberry Crunch Cake bake?
The cake should bake for 45-50 minutes.
Is there a specific instruction for even baking?
Yes, remember to rotate the pan after 25 minutes to ensure the cake bakes evenly.
How do I check if the cake is finished baking?
The cake is done when it is golden and a toothpick inserted into the center comes out clean.
What ingredients are in the lemon syrup?
The syrup consists of 1/3 cup of granulated sugar and 6 tablespoons of fresh lemon juice.
How do you make the lemon syrup?
Combine sugar and lemon juice in a small saucepan and cook over medium-low heat for 6-8 minutes until slightly thickened.
When should the lemon syrup be applied?
Drizzle the warm lemon syrup over the cake immediately after it comes out of the oven.
How should the cake be cooled?
Allow the cake to cool completely to room temperature before slicing.
How long can leftovers be stored?
Leftovers can be covered and stored at room temperature for up to 3 days.
What kind of butter should be used for the batter?
The recipe specifies 6 tablespoons of unsalted butter at room temperature for the cake batter.
Does the recipe use any spices?
Yes, 1/4 teaspoon of freshly grated nutmeg is included in the cake batter.
Is buttermilk necessary for this recipe?
Yes, the recipe uses 1/2 cup of buttermilk to help create a tender crumb.
How many lemons are needed in total?
You will need the zest of 2 lemons (one for topping, one for batter) and 6 tablespoons of juice for the syrup.
Can I serve this cake warm?
While it can be served warm, the recipe suggests letting it cool to room temperature before slicing for the best results.
Is this a good dessert for a summer gathering?
Yes, with its bright lemon and blueberry flavors, it is described as perfect for a sunny afternoon gathering.
What type of flour is used?
The recipe uses all-purpose flour for both the crumb topping and the cake batter.
What is the total amount of granulated sugar used?
The recipe uses approximately 1 2/3 cups of sugar divided between the topping, batter, and syrup.
What makes the 'crunch' in this cake?
The crunch comes from the buttery, crumbly topping made of flour, sugar, salt, lemon zest, and butter.