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Lemon-Blueberry Cake with Butter Crumble - photo 1
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Lemon-Blueberry Cake with Butter Crumble

Desserts Cakes and Bakes 75 min Easy 10 wyświetleń ~25.32 PLN - (0)
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Description

A delicate, moist cake with a distinct hint of lemon and juicy blueberries, topped with a crunchy buttery crumble. Inspired by a simple 'quick blueberry cake', this is a more refined version in the style of Sweet Blog: a creamy interior thanks to buttermilk, fresh lemon zest for aroma, and crumble for texture contrast. The cake is perfect for afternoon coffee, Sunday breakfast, or as a dessert for a small gathering. It has an appetizing, homemade look — a golden crust, purple accents from the blueberries, and a light dusting of powdered sugar give it a blog-worthy, photogenic character.

Składniki (13)

Servings:
10
  • Wheat flour 300 g
  • White sugar 150 g
  • Butter 120 g
  • Egg 2 szt.
  • Buttermilk 200 g
  • Baking powder 15 g
  • Lemon zest (grated) 3 łyżeczki
  • Fresh blueberries 250 g
  • Rapeseed oil (for the pan) 1 łyżka
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Almond flakes 30 g
  • Powdered sugar (for dusting) 20 g
  • Vanilla extract 5 g
💰 Szacowany koszt dania: ~25.32 PLN (2.53 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the butter and eggs out of the fridge at least 30 minutes in advance to reach room temperature — the butter should be soft but not melted. Preheat the oven to 175°C (top-bottom) or 170°C (with convection) and let it heat for 10-15 minutes before placing the cake inside. Prepare a loaf pan measuring about 22 x 10 cm: lightly grease it with rapeseed oil and line the bottom with a strip of baking paper (the paper the length of the bottom will make it easier to remove).

Ingredients: Butter, Egg, Rapeseed oil (for the pan)
Use a 22x10 cm loaf pan — if the pan is larger, the cake will be shorter and will bake for a shorter time. For greasing, use a silicone brush or a paper towel soaked in oil.

Crumble

2

Prepare the crumble separately: weigh 60 g of flour (subtract from the total 300 g), 40 g of sugar, and 40 g of cold butter cut into small cubes. Place these ingredients in a bowl and quickly rub the cold butter between your thumb and index fingers until the mixture resembles coarse breadcrumbs — there should be pea-sized lumps and fine crumbs. Do not rub to complete uniformity; the lumps will add texture.

Ingredients: Wheat flour, White sugar, Butter
Use a food processor with a hook for the crumble or a chopping knife if you don't want to use your hands. If the butter gets too warm, place the bowl in the fridge for 5-10 minutes. The crumble is ready when it forms a clump when pressed in your hand.

Cake

3

In a second large bowl, beat the softened butter (the remaining 80 g from the total 120 g) with 110 g of sugar for about 3-4 minutes on medium speed until the mixture becomes lighter and fluffy — check the consistency: it should be creamy and slightly aerated. If you don't have a mixer, use a wooden spoon and beat vigorously for 6-8 minutes.

Ingredients: Butter, White sugar
Use a hand mixer or stand mixer with a whisk attachment. Do not whip for too long (over 6 minutes) — the mixture may separate.
4

Add one egg at a time, mixing thoroughly on low speed until combined (about 20-30 seconds per egg). After adding the eggs, fold in the grated lemon zest and optionally the vanilla extract (5 g). The mixture should be smooth and glossy.

Ingredients: Egg, Lemon zest (grated), Vanilla extract
If the mixture starts to separate (liquid is released), add 1-2 tablespoons of sifted flour and mix briefly — this will help bind the mixture.
5

In a separate bowl, sift the remaining flour (240 g — that is, 300 g minus 60 g reserved for the crumble) with the baking powder and salt. Sifting will aerate the flour and ensure even distribution of the baking powder.

Ingredients: Wheat flour, Baking powder, Salt
Use a sieve with medium holes. If you don't want to sift, mix the dry ingredients with a whisk, but sifting gives a finer texture.
6

Add the dry ingredients to the butter mixture in two batches, alternating with the buttermilk: first 1/3 of the dry ingredients, mix on low speed just until combined (10-15 seconds), then half of the buttermilk (about 100 g), then the dry part again, and finally the rest of the buttermilk and the last dry part. Mix briefly — the batter is ready when there are no visible streaks of flour, but do not over-aerate it with the mixer.

Ingredients: Wheat flour, Buttermilk
Use a silicone spatula for the final movements to avoid breaking the structure. The correct batter should have the consistency of a thick, slightly runny mixture (it should fall from the spoon in a solid ribbon).
7

Prepare the blueberries: if they are very large, cut them in half. To prevent the fruits from sinking to the bottom, toss them in about 1-2 tablespoons of flour (use the reserved flour). Then gently fold the blueberries into the batter using a spatula, making upward motions from the bottom to avoid crushing the fruits. The batter should maintain a marbled or slightly speckled texture.

Ingredients: Fresh blueberries, Wheat flour
If you are using frozen blueberries, add them straight from the freezer to the batter (do not thaw) — this will reduce the release of juice. Do not mix vigorously, as the blueberries will color the entire batter.

Baking and Finishing

8

Pour the batter into the prepared loaf pan. Smooth the top with a spoon. Evenly sprinkle the previously prepared crumble (the whole amount) and optionally almond flakes on top. The crumble should form an uneven, thick layer — this will give the baked good a rustic appearance.

Ingredients: Wheat flour, Almond flakes
Use a metal or heat-resistant mold. Do not fill the mold above ~80% of its height — the cake rises. If you want a more golden top, sprinkle an extra teaspoon of sugar before baking.
9

Place the pan in the preheated oven and bake for 50-60 minutes at 175°C. After 40 minutes, check the top: if it is browning too quickly, loosely cover it with aluminum foil. After 50 minutes, perform the toothpick test — insert a wooden toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done. Otherwise, bake for an additional 5-10 minutes.

Ingredients: Fresh blueberries
Baking time varies depending on the oven and the size of the pan. Do not open the oven in the first 30 minutes, as the cake may collapse.

Cooling and Serving

10

Remove the pan from the oven and set it on a rack for about 15 minutes. After that time, gently slide a knife along the edges of the pan, lift with the paper, and transfer the cake to the rack to cool completely (another 30-45 minutes). Dust with sifted powdered sugar just before serving, if using.

Ingredients: Powdered sugar (for dusting)
Cooling on a rack prevents the bottom from becoming soggy. If the cake is removed from the pan too quickly, it may break, so wait at least 15 minutes.

Serving

11

Slicing: use a sharp, large serrated bread knife, making gentle sawing motions to avoid crushing the crumble and fruits. Serve slices about 2 cm thick. The cake pairs wonderfully with cold milk, tea with lemon, or a cup of latte coffee.

Ingredients: Fresh blueberries, Powdered sugar (for dusting)
If you want nice photos for your blog: arrange 1-2 blueberries next to a piece and a slice of lemon, sprinkle with powdered sugar just before taking the picture.

Additional tips

12

If the cake releases a lot of juice while baking (e.g. with very ripe blueberries), gently drain it before dusting with powdered sugar. You can also add a handful of very finely chopped walnuts to the cake for texture (optional).

Ingredients: Fresh blueberries
A common mistake: mixing too vigorously after adding the flour will make the dough tougher. Mix briefly and gently.

Fun Fact

💡

Blueberries are traditionally used in desserts in North America, and the addition of lemon helps to bring out and enhance their natural sweetness. Crumble is a popular way in home cooking to add texture to moist baked goods.

Best for

popołudniowa herbata piknik deser na niedzielne spotkanie śniadanie weekendowe

Tips

🍽️ Serving

Serve slightly warm or at room temperature. For decoration, add fresh blueberries and lemon slices. For adults, you can serve with a teaspoon of sour cream or Greek yogurt sweetened with honey.

🥡 Storage

Store at room temperature, covered with a cloth or in a cake container for up to 2 days. In the refrigerator, store for up to 4 days (chilled cake loses some moisture). To refresh, heat a single piece for 10-15 seconds in the microwave. You can also slice and freeze portions for up to 3 months — thaw slowly at room temperature.

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