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Blueberry Lemon Crumb Cake

A crumb cake bursting with blueberries, lemon and made with greek yogurt then topped with a crunchy cinnamon crumb topping!
Cook Time1 hr
Author: Boston Girl Bakes

Ingredients

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

Instructions

  • 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.

Notes