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5 from 6 votes

Blueberry Lemon Crumb Cake

A crumb cake bursting with blueberries, lemon and made with greek yogurt then topped with a crunchy cinnamon crumb topping!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 16 squares
Calories: 518kcal


For the crumb topping

  • 1 cup packed light brown sugar (213 g)
  • 1/2 cup granulated sugar (99 g)
  • 1 1/2 tablespoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks, 227 g) unsalted butter melted
  • 2 1/2 cups (300 g) all purpose flour

For the cake

  • 2 1/2 cups (300 g) all purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks, 170 g) unsalted butter room temperature
  • 1 1/2 cups (296 g) granulated sugar
  • 2 large eggs room temperature
  • 1 1/4 cups plain greek yogurt
  • 1 teaspoon vanilla extract
  • 2 cups blueberries
  • 2 Tbsp lemon zest (about 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.
  • Sift the flour, baking soda, baking powder, and salt into medium bowl.
  • Combine 1 tablespoon of the flour mixture and blueberries in a small mixing bowl. Set aside.
  • 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.


  • Make Ahead/Storage: This cake will be fine at room temperature, covered with either plastic wrap or aluminum foil, for 2 days.
  • Freezing: You can also freeze this crumb cake if you wanted to. To freeze the cake, you can cut it into slices, and then place in a sealable plastic bag and freeze for up to 3 months. The cake will thaw at room temperature quickly. You can also warm up a slice of this cake in your microwave for a few seconds before enjoying. 
  • Blueberries: Fresh or frozen is fine. If using frozen, do not thaw. 
  • Greek yogurt: You can also use sour cream if needed.
  • Measure your flour. Be sure to measure your flour correctly if you are using dry measuring cups or you can use a kitchen scale for best accuracy.
  • Soften Your Butter. You want properly softened butter so that you can cream mixture properly. The sugar punches holes into the butter creating air pockets, which helps to aerate and help the cake to rise. Here are 3 quick ways to soften your butter
  • Bring your eggs to room temperature.  You don’t want cold eggs being added to your creamed butter mixture. It will seize up the butter. So place your eggs in a bowl of warm water for 10 minutes before using them. 


Calories: 518kcal | Carbohydrates: 77g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 235mg | Potassium: 132mg | Fiber: 2g | Sugar: 45g | Vitamin A: 660IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 2mg