Lemon Blueberry Crumb Cake

$- 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 tablespoon lemon zest - 1/4 cup fresh lemon juice - 1 teaspoon vanilla extract - 1/2 cup buttermilk - 1 cup fresh blueberries For this cake, I use basic yet important ingredients. The all-purpose flour gives the cake structure. Baking powder and baking soda help it rise. Butter adds a rich flavor, while sugar sweetens it. Eggs bind everything together and add moisture. Fresh lemons give a bright, zesty taste. Blueberries burst with flavor and add a nice color. Buttermilk keeps the cake moist and tender. - 1/2 cup all-purpose flour - 1/4 cup brown sugar - 1/2 teaspoon cinnamon - 1/4 cup unsalted butter, melted The crumb topping adds a sweet crunch. It uses flour and brown sugar for flavor. Cinnamon adds warmth. Melting the butter helps mix everything well, creating a nice crumbly texture. - Lemon zest and vanilla extract - Other berry variations For extra flavor, I suggest lemon zest and a splash of vanilla. You can also switch up the blueberries for other berries like raspberries or strawberries. This keeps the recipe fresh and exciting! First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grab a 9-inch springform pan. Grease it with butter and dust it with flour. If you prefer, line the bottom with parchment paper. This will help the cake come out easily. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. You want to mix these well. This helps the cake rise and gives it the right texture. Set this bowl aside for now. In another bowl, use an electric mixer to cream the softened butter and granulated sugar. Beat them together until the mixture is light and fluffy. This step is important because it adds air to the batter. It helps make your cake soft and tender. Now, it’s time to add the eggs. Do this one at a time, mixing well after each. Next, stir in the lemon zest, fresh lemon juice, and vanilla extract. Mix until everything is well combined. The lemon zest and juice bring bright flavor to the cake. Gradually add the dry mix to the butter mixture. Alternate this with the buttermilk. Mix until just combined. Be careful not to over-mix; this keeps the cake light. Once combined, gently fold in the blueberries. This helps keep them whole and prevents them from breaking. In a small bowl, mix the flour, brown sugar, and cinnamon for the crumb topping. Pour in the melted butter and mix until you see a crumbly texture. This topping adds a sweet crunch. Sprinkle it evenly over the batter before baking. Pour the batter into the prepared pan and spread it evenly. Bake for 40 to 45 minutes. Check if it's done by inserting a toothpick into the center. If it comes out clean, the cake is ready. If the top browns too quickly, cover it with aluminum foil. Let the cake cool in the pan for about 10 minutes. Carefully remove the sides of the springform pan. Allow the cake to cool completely on a wire rack. For serving, slice it and place it on a nice plate. You can dust it with powdered sugar and add extra blueberries for a lovely look. To ensure your cake rises perfectly, follow these key steps: - Use fresh baking powder and baking soda. This helps your cake rise well. - Make sure your butter is softened. Cold butter can lead to a dense cake. - Don’t over-mix your batter. Mix until just combined to keep the cake light. These tips will help you achieve a fluffy and delicious cake. Serving your lemon blueberry crumb cake can be fun! Here are some ideas: - Use a decorative plate for a nice touch. - Dust the top with powdered sugar for a beautiful finish. - Add extra blueberries and lemon slices around the cake. This adds color and freshness. These simple touches make your cake look even more inviting. Want to play with flavors? Here are some options: - Try adding a splash of almond extract for a nutty twist. - Mix in some chopped nuts for a crunchy texture. - Swap out blueberries for raspberries or strawberries for a different taste. These ideas can bring new life to your cake and keep things exciting! {{image_2}} You can switch up the blueberries for other fruits. Try raspberries, strawberries, or blackberries. Each fruit brings its own unique flavor. For a tropical twist, add diced pineapple or mango. The key is to keep the amount similar to blueberries, about one cup. Making this cake gluten-free is easy. Replace all-purpose flour with a gluten-free blend. Look for a blend that includes xanthan gum to help with texture. You can also use almond flour or coconut flour, but adjust the liquid in the recipe. Start with a little less buttermilk and add more if needed. To make a vegan lemon blueberry crumb cake, swap eggs for flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Use plant-based butter instead of regular butter. Replace buttermilk with a mix of almond milk and lemon juice. This will still give you that tangy flavor you love! To keep your Lemon Blueberry Crumb Cake fresh, store it in an airtight container. This helps to lock in moisture and flavor. If you do not have a container, wrap the cake tightly in plastic wrap. Place it in a cool, dry spot, away from sunlight. Avoid storing the cake in humid areas, as this can make it soggy. If you want to freeze the cake, first let it cool completely. Once cool, slice the cake into pieces. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. Label the bag with the date. When you are ready to eat, remove a slice from the freezer. Let it thaw in the fridge overnight or at room temperature for a few hours. At room temperature, the cake stays good for about 2 to 3 days. If you keep it in the fridge, it can last up to a week. Make sure to check for any signs of mold or off smells before eating. If you store it properly, you can enjoy this delightful cake for days! Yes, you can make this cake ahead of time. To do this, bake the cake and let it cool completely. Wrap it tightly in plastic wrap. Store it in the fridge for up to three days. You can also freeze the cake. Just wrap it well in foil or use an airtight container. It can last up to three months in the freezer. When ready to eat, let it thaw in the fridge overnight. If you don't have buttermilk, don't worry! You can use regular milk mixed with lemon juice or vinegar. Just add one tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for about five minutes. This will give you a similar flavor and texture. You can also use plain yogurt or sour cream, thinned with a little water or milk. To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. You can also gently press the top of the cake. It should spring back slightly. If it leaves an indent, it needs more time. Yes, you can use frozen blueberries! They work well in this recipe. Just make sure to use them straight from the freezer. Don’t thaw them first, as this can make the batter too wet. Frozen blueberries may sink a bit more in the cake, but they taste just as great! You now have everything you need to create a delicious lemon blueberry cake. We covered essential ingredients, step-by-step instructions, and helpful tips. Remember that accommodating different diets and preferences is easy with variations. Proper storage extends the cake's life, while creative presentation ideas can elevate your dessert. Enjoy the process of baking and experimenting with flavors to make it truly your own. Happy baking!$

Lemon Blueberry Crumb Cake

Indulge in the deliciousness of Lemon Blueberry Crumb Cake with this easy-to-follow recipe! Bursting with fresh blueberries and zesty lemon flavors, this cake is perfect for any occasion. Discover how to mix the perfect batter, create a delightful crumb topping, and bake a treat that will wow your family and friends. Click through to explore the full recipe and elevate your baking game today!

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Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1/2 cup buttermilk

1 cup fresh blueberries

Crumb Topping:

1/2 cup all-purpose flour

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/4 cup unsalted butter, melted

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or line it with parchment paper.

Mix Dry Ingredients: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, and salt until well combined. Set aside.

Cream Butter and Sugar: In another bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.

Add Eggs and Flavor: Add the eggs one at a time, mixing well after each addition. Then stir in the lemon zest, lemon juice, and vanilla extract until combined.

Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined; be careful not to over-mix. Gently fold in the blueberries.

Prepare the Crumb Topping: In a small bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Pour in the melted butter and mix until crumbly.

Assemble the Cake: Pour the batter into the prepared pan, spreading it evenly. Sprinkle the crumb topping over the batter.

Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with aluminum foil.

Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then carefully remove the sides of the springform pan. Let it cool completely on a wire rack before slicing.

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 8 servings

- Presentation Tips: Serve slices on a decorative plate, dust with powdered sugar, and garnish with extra blueberries and lemon slices for a fresh look.