This post contains affiliate links, to find out more information, please read my disclaimer policy-https://www.bostongirlbakes.com/disclosure-policy/..
A New York Style crumb cake bursting made with blueberries, lemon zest, and greek yogurt topped with buttery crumbly topping just as thick as the cake itself! Perfect for a breakfast or brunch!
When it’s summer and berries abound, you need to take advantage. You could eat them all just as is. Sure, you could. I would much rather put them in a cake and top it with a buttery brown sugar crumb topping. You agree, a much better idea right?
This recipe is adapted from this Bon Appetit recipe from 2010. I am sure it is delicious as is. However, berries abound right now. Besides the addition of blueberries and the zest of a couple lemons, I also made one other change.
Instead of using sour cream, I subbed in greek yogurt in its place. Besides being packed with protein, it is also much lower in calories. Ok, so does that mean we can call this cake diet food? Hmm, ok maybe not.
To make this cake, start by combining your dry ingredients for the cake- flour, baking powder, baking soda, and salt. Be sure to measure your flour correctly by using the spoon and level method. You also want to in a small bowl, mix your blueberries with a tablespoon of flour. This will help keep the blueberries from sinking to the bottom of your cake while baking.
After your dry ingredients, then go ahead and cream your butter and sugar together. You can do this in your stand mixer or hand mixer. Stand mixer will make quick work of the creaming process, so it’s what I recommend! And you can get other things done while it’s creaming. Maybe those dishes…mm or not.
If you want other time saving tips in the kitchen, then you can download my 10 secrets to save time when baking.
Once your butter and sugar are creamed together, then add in your room temperature eggs one at a time. Then add in your greek yogurt, vanilla, and lemon zest. And last but not least, your flour mixture. Be sure not to over-stir at this point!
I like to stir my dry ingredients in with a rubber spatula as opposed to my mixer. This can ensure I do not over mix.
To be on the safe side, leave a few streaks of flour behind in the batter.
And then of course stir in your blueberries. I mean they are the star of the show right?
Oh, wait maybe that’s the crumb topping? Mmm, crumb topping.
This crumb topping couldn’t be easier, since it uses melted butter. Just stir all the crumb toppings together. I like to even get in there with some clean bare hands to make it all crumbly and delicious.
Crumble on top once you are done playing. I mean mixing.
Then it’s time to bake….and eat.
I love when blueberries are in season. Don’t you?
If you make this recipe, let me know and leave me a comment or on twitter with #bostongirlbakes!
Blueberry Lemon Crumb Cake
For the crumb topping
- 1 cup packed dark brown sugar
- 1/2 cup sugar
- 1 1/2 tablespoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup 2 sticks unsalted butter, melted, warm
- 2 1/2 cups all purpose flour
For the cake
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup 1 1/2 sticks unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 1 1/4 cups non fat plain greek yogurt
- 1 teaspoon vanilla extract
- 2 cups blueberries
- zest of 2 lemons
- For the topping: Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend. Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Set aside.
- Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish. Combine 1 tablespoon of the flour and blueberries in a small mixing bowl. Set aside. Sift the rest of the flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Add greek yogurt, lemon zest, and vanilla extract and beat just until blended. Add flour mixture in 3 additions, beating just until incorporated after each addition. Gently stir in the blueberries. Transfer cake batter to prepared baking dish; spread batter evenly with rubber spatula or offset spatula. Squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over cake batter, covering completely (topping will be thick).
- Bake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour. Cool cake in dish on rack at least 30 minutes. DO AHEAD Can be made 1 day ahead. Cool completely. Cover and let stand at room temperature.
- Cut cake into squares and serve slightly warm or at room temperature.
Get My Buttercream Cheatsheet!
Join the community to get the tips, tricks, and simple from scratch recipes so you can start baking delicious desserts today. PLUS I will send you my Buttercream Cheatsheet with 13 ways to flavor your buttercream!