Lemon Blueberry Crumb Cake
Soft, melt in your mouth lemon blueberry cake with warm notes of cinnamon. This cake is packed with fresh blueberries, topped with a lemon crumble, and finished with a sweet cinnamon icing aka the most perfect cake for spring… we’re obsessed!
Ingredients You’ll Need
for the cake:
- Granulated sugar
- Lemon zest
- Unsalted butter
- Eggs
- Plain yogurt
- Fresh lemon juice
- Rising Star Cinnamon Baker’s Syrup
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Blueberries
For the crumble:
- Granulated sugar
- All purpose flour
- Lemon zest
- Salt
- Unsalted Butter
For the icing:
- Powdered sugar
- Fresh lemon juice
- Milk
- Rising Star Cinnamon Baker’s Syrup
What is Cinnamon Syrup?
For this recipe you’ll need Cinnamon Baker’s Syrup from Rising Star Baking Supply. It’s a sweet syrup made with agave, cinnamon, and vanilla. We used it in this recipe to bring warmth to the cake and it complements the lemon blueberry flavor so well. You can find it in select stores or purchase it directly from the Rising Star Baking website. Click to Shop!
Watch how we made it:
Lemon Blueberry Crumb Cake
Soft, melt in your mouth lemon blueberry cake with warm notes of cinnamon. This cake is packed with fresh blueberries, topped with a lemon crumble, and finished with a sweet cinnamon icing aka the most perfect cake for spring… we’re obsessed!
Ingredients
For the Crumble
- 1/2 cup granulated sugar
- 1/2 cup all purpose flour
- 1/2 tbsp lemon zest
- 1/4 tsp salt
- 5 tbsp unsalted butter cold & cubed
For the Cake
- 3/4 cup granulated sugar
- 2 tbsp lemon zest
- 1/2 cup unsalted butter softened
- 3 eggs room temperature
- 1/2 cup plain yogurt
- 2 tbsp fresh lemon juice
- 1 tbsp Rising Star Cinnamon Baker's Syrup
- 1 3/4 cups all purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups blueberries
For the Icing
- 3/4 cup powdered sugar
- 1 tbsp fresh lemon juice
- 1/2 tbsp milk
- 2 tsp Rising Star Cinnamon Baker's Syrup
Instructions
- Prepare the crumble: Mix together the brown sugar, flour, and cinnamon. Add the butter and, using your fingers or a fork, work it into the dry ingredients. Continue mixing until the butter breaks down into small pieces and the mixture becomes crumbly. Refrigerate until ready to use.
- Preheat oven to 350°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
- In a large bowl, add the sugar and lemon zest. Using your fingers, rub them together until fragrant. Using a handheld electric mixer or in a stand mixer fitted with paddle attachment, cream together the butter and lemon sugar, 2-3 minutes. Add the eggs one at a time, mixing well after each addition.
- Mix in the yogurt, lemon juice, and Cinnamon Baker's Syrup. Then, add the flour, baking powder, baking soda, and salt. Mix just until combined.
- Using a spatula, gently fold in the blueberries.
- Spread the batter into the prepared pan and sprinkle the crumble evenly over the top. Bake at 350℉ for 45-50 minutes or until a toothpick comes out with a few moist crumbs.
- Allow the cake to cool for 15 minutes then remove from the pan. Whisk together the icing ingredients and drizzle over the cake. If the icing is too thin, add more powdered sugar. If too thick, add 1 tsp of milk at a time until it reaches desired consistency.
Tried this recipe?Let us know how it was!
