Blueberry Lemon Crumb Cake

blueberry lemon crumb cake from the domesticated wolf

As I write this, I’m slowly coming to grips with the fact that summer is on its way out. But…since it’s not officially Fall until the end of this month, I’m continuing on as normal. Summer summer summer. 

Most of my summertime favorites come straight from local farmer’s markets. If you’re following along on Instagram, you might notice I frequent the Union Square Greenmarket weekly. And that’s where these bad boys came from. Blueberries. My most prized fruit of summer. Luckily for us in New York City, blueberries are so abundant 3 pints can be purchased at one of the city’s many fruit vendors for only $5. Even organic farmer’s market varieties are reasonably priced. So I stock up.  Rich in flavor, color and nutrients, they are a round, juicy nutrition powerhouse.  I just love them. On their own, in smoothies, in yogurt…the list goes on. 

But my guests don’t always want to eat blueberries on their own, so I whipped them into a delicious crumb cake, added some fresh lemon and called it a day. You’ll call it brunch.

Ingredients for 1 Blueberry Lemon Crumb Cake adapted from Smitten Kitchen:

Crumb topping:
1/3 C flour
1/2 stick butter
1/2 C sugar 
2 tbsp packed brown sugar
1 tsp cinnamon 
1/2 tsp salt

Cake:
2 C flour
1 tsp salt 
2 tsp baking powder 
1/2 stick butter 
1 egg
3/4 C sugar 
1 lemon, washed well then juiced and zested 
2 tsp vanilla
1/2 C buttermilk 
1 pint blueberries 

Directions:

  1. Preheat oven to 375 degrees
  2. Grease a round 9″ spring form pan
  3. Prepare the crumb topping by pulsing all ingredients in the bowl of a food processor, set aside then rinse bowl (you will use it again)
  4. In a large bowl, mix flour, baking powder and salt
  5. In the bowl of a food processor, mix sugar, butter, egg, lemon juice, zest, and vanilla until well combined
  6. Pour sugar and butter mixture into flour and stir until combined, add buttermilk and mix again
  7. Fold in blueberries and pour into greased pan, smooth the top down with a rubber spatula
  8. Top the cake with the crumb by gently pressing it into the batter
  9. Bake for 45 minutes or until a knife inserted into the middle of the cake comes out clean
  10. Let cake rest at least 15 minutes, so that the crumb’s crystalline edges are able to harden and separate from the pan’s edge
  11. Run a knife around the cake, release the spring and let stand until cool [or serve warm]

blueberry lemon crumb cake from the domesticated wolf

blueberry lemon crumb cake from the domesticated wolf

blueberry lemon crumb cake from the domesticated wolf

Do you enjoy the flavors of lemon and blueberry? What’s your favorite brunch cake?  Please let me know if you try this recipe at home! Hope you enjoy…

-MW.