Blueberry Crumb Cake Recipe with Lemon Glaze

Homemade blueberry crumb cake topped with cinnamon streusel and a drizzle of lemon glaze, photographed from above.

5 from 1 vote

Blueberry Crumb Cake Recipe with Lemon Glaze

This easy blueberry crumb cake is soft, moist, and bursting with juicy blueberries, with a buttery cinnamon streusel topping and sweet lemon glaze. Made with almond flour, fresh lemon zest, and simple ingredients, this homemade blueberry coffee cake is perfect for breakfast, brunch, or dessert.

Prep Time25

Cook Time35

Total Time1

Course: Cake

Cuisine: American

Keyword: Blueberry coffee cake, Blueberry crumb cake, Blueberry streusel cake

Servings: servings

Calories: 286kcal

Author: Kaity Farrell

Ingredients

Streusel Topping

105 g all-purpose flour
67 g brown sugar (light or dark)
50 g granulated sugar
105 g cold butter
1/4 tsp kosher salt
1 tbsp cinnamon

Cake

133 g granulated sugar
1 whole lemon, zested
1 tbsp lemon juice
120 g milk
100 g neutral-tasting oil (vegetable, canola, avocado, etc.)
1 tsp vanilla
65 g almond flour
215 g all-purpose flour
1/2 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup blueberries

Lemon Glaze

65 g powdered sugar
2 tbs lemon juice

Instructions

Make the crumb topping:

Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper.
Whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cubed butter and work it into the dry ingredients until coarse crumbs form. Set aside.

Make the batter:

In a large bowl, rub the lemon zest into the granulated sugar with your fingertips until fragrant.
Whisk the almond flour into the lemon sugar. Add the milk, oil, lemon juice, and vanilla, and whisk until combined.
Add the all-purpose flour, baking powder, baking soda, and salt. Stir gently until just combined.
Reserve ¼ cup of blueberries for topping. Gently fold the remaining blueberries into the batter.
Spread the batter evenly into the prepared pan. Sprinkle the crumb topping over the batter, then scatter the reserved blueberries on top.
Bake until the topping is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool completely.

Make the lemon glaze:

Whisk the confectioners' sugar and lemon juice until smooth and pourable. Drizzle over the cooled cake, slice, and serve.

Notes

Blueberries: Fresh or frozen blueberries work well. Add frozen berries directly to the batter without thawing.
Don't overmix: Stir the batter just until combined to keep the cake soft and tender.
Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

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