This is a delightful blueberry crumble cake you’ll be proud to serve family and friends. Moist as can be, with a tender buttery crumb, sweetened with juicy blueberries, and a sweet cinnamon crumble topping. Don’t miss out on the lemon glaze – it’s utterly scrumptious!


If you love blueberries in dessert, then you’re going to love this blueberry crumble cake. It’s paired with a tangy lemon glaze that really gives this cake a delicious twist, I think this could be a new favourite in your home!

It’s super moist, and because it’s a butter cake, you’ll have that rich buttery flavour infused with mildly sweet and juicy blueberries.

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Why this blueberry crumble cake is so good

  • Blueberry compote. Though you can use fresh blueberries and skip a step of cooking your own blueberry compote, cooking down your blueberries will ensure you don’t end up with patches of soggy cake. And it takes just 15 mins to make it!
Blueberry crumble cake with lemon glaze

  • Delicious cinnamon crumble topping.  Adds a layer of buttery crunch and sweetness, and really makes this blueberry cake that much more scrumptious! 
  • A 5-minute lemon glaze. I’ve saved the best for last, something really extra special. You’ll be amazed at how my simple lemon glaze will turn this blueberry cake into an unforgettable dessert! It’s as easy as stirring together lemon juice, icing sugar, melted butter and a pinch of salt, and just as easily done while your cake is cooling.

Ingredients for blueberry crumble cake

For the cake:

  • plain flour
  • baking powder
  • ground cinnamon
  • unsalted butter, softened at room temperature
  • brown sugar
  • caster sugar
  • large eggs, 56 – 60 grams each
  • salt
  • blueberries, fresh or frozen
  • lemon juice
  • lemon zest

For the crumble topping:

  • plain flour
  • unsalted butter, cold
  • sugar
  • ground cinnamon

For the lemon glaze:

  • icing sugar
  • unsalted butter, melted
  • lemon juice
  • salt, a pinch

How to make blueberry crumble cake: Step-by-step

plain flour
butter
sugar
ground cinnamon

Cook the blueberry compote (optional)

Note: You can skip this step if you prefer to add fresh or frozen blueberries directly into the cake batter. 

A blueberry compote is simply a blueberry sauce made from cooking fresh or frozen blueberries with a bit of sugar and lemon juice, and if you like, flavoured with a bit of spice and extract.

I like to cook the blueberries just a bit to release some of their juices before incorporating into the cake batter. This way, I can have the deep flavour of the blueberries in the cake without the juices making the crumb around the berries soggy.

Here’s how you do it:

  • In a small saucepan set over medium heat, add blueberries, lemon juice, lemon zest, sugar and cinnamon. Give it a couple of stirs to mix well. 
  • Cook the mixture until the blueberries release their juices and soften a bit. You don’t want to over-cook, most of the blueberries should still look plump and juicy, not overly punctured and mushy. 
  • Tip the cooked blueberries into a strainer set on top of a bowl to catch the juices. Set aside to cool to room temperature.

Make the crumble topping

  • In a mixing bowl, stir flour, sugar and cinnamon together. Rub in cold butter cubes with your fingers, until the mixture resembles coarse breadcrumbs roughly the size of peas. Place in the chiller until needed.

Make the cake

  1. In a stand mixer fitted with a paddle beater (or with handheld electric beaters), beat butter and sugars on medium speed. Cream until the butter turns pale and feels light and fluffy, about 5 – 7 minutes. 
  2. Add lemon zest, and beat for 5 seconds to mix well.
  3. Add lightly beaten eggs, a bit at a time. Make sure each addition is well incorporated before adding the next. Don’t worry if the butter mixture curdles, it will smoothen out. 
  4. Sift in the plain flour, baking powder, ground cinnamon and salt. Fold a few rounds by hand at first, so you don’t get a powdered cloud of flour when you start the mixer. Start on low speed, beating until the flour is just incorporated and the batter is smooth. This should only take about 5 – 10 seconds. Finally, add the milk and lemon juice, and beat until just incorporated. The final batter should be smooth and thick.
  5. Add blueberry compote: Spread a third of the batter into the prepared pan. Using a spatula, spread an even layer to cover the base. Then gently drop spoonfuls of blueberry compote (drained of juices) on top. Spoon another one-third of the batter over the fruit, followed by the compote. Finish with the remaining batter and blueberry compote. If adding fresh, raw blueberries, toss them in a bit of flour beforehand (to prevent them sinking to the bottom of the batter) and gently fold by hand into the batter. Scoop out into the prepared cake pan, and level the surface with a spatula.
  6. Sprinkle the crumble topping on top, making a thick but even layer. Set the pan on the middle rack of the oven, and bake for 45 – 50 mins or until a bamboo or metal skewer inserted into the center of the cake comes out clean. 
  7. Once done baking, remove from the oven and let the blueberry cake sit in the pan for 10 minutes. Then remove from the pan, and set the cake onto a wire rack to cool completely. 

Make the lemon glaze

This is an easy and super simple lemon glaze that comes together in a matter of minutes. If you intend to serve the cake on the same day as it is baked, you can stir the glaze ingredients together while the cake is cooling.

It’s important to drizzle over the cake only when it’s cooled enough, otherwise the glaze won’t firm up as quickly. It doesn’t have to be completely cooled, just cool enough so the glaze won’t become runny on contact. Unless you love it more as a lemon sauce! Here’s how you do it:

  • In a small bowl, combine icing sugar, lemon juice, melted butter and salt. Stir vigorously until you get a smooth glaze. 
  • If the glaze starts to firm up before the cake is cool enough, pop it into the microwave. Heat on low power in short bursts until its at a pourable consistency. Use a metal spoon to drizzle over the top and sides of the cooled blueberry cake as desired.

How to store blueberry crumble cake

Blueberry crumble cake filled with blueberry compote will keep well at room temperature for 4 to 5 days. Allow the cake to cool completely. Store the cake in an air-tight container, and set the container in a cool and dry space.

Alternatively, once the blueberry crumble cake is sealed in an air-tight container, you can store in the chiller for up to a week. A slice can be quickly warmed in the microwave on medium power for 10 – 15 seconds, and it’ll be as moist and warm as when first baked.

The moist and tender crumb of a blueberry crumble cake slice, drizzled with lemon glaze

How to freeze

Allow the cake to cool completely to room temperature, and allow the glaze to set completely. Seal the cake in several layers of cling wrap. Then wrap with a layer of aluminium foil. Place in a freezer bag and seal well. Store in the freezer for up to 2 months.

Thaw overnight in the chiller, before unwrapping and allowing the cake to come to room temperature.

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Blueberry Crumble Cake with Lemon Glaze Featured Image for Pinterest

Blueberry Crumble Cake with Lemon Glaze

blueberry crumble coffee cake with lemon glaze set on a cake stand
5 from 4 reviews
Prep Time: 45 mins
Cook Time: 50 mins
Total Time: 1 hr 35 mins
Yield: 10 servings
This is a delightful blueberry crumble cake you’ll be proud to serve family and friends. Moist as can be, with a tender buttery crumb, sweetened with juicy blueberries, and a sweet cinnamon crumble topping. Don’t miss out on the lemon glaze – it’s utterly scrumptious!

Ingredients

For the blueberry compote

  • 250 g fresh or frozen blueberries
  • 2 tbsp sugar
  • 2 tsp lemon juice
  • ½ tsp ground cinnamon

For the crumble topping

  • 60 g plain or all-purpose flour
  • 45 g sugar
  • ½ tsp ground cinnamon
  • 45 g unsalted butter, cold, cut into cubes

For the blueberry cake

  • 175 g unsalted butter, softened at room temperature
  • 125 g light brown sugar
  • 50 g caster sugar
  • Grated zest of 1 lemon
  • 3 large eggs, 56 – 60 g each, lightly beaten
  • 175 g plain or all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 tbsp milk
  • 1 tbsp lemon juice

For the lemon glaze

  • 120 g icing sugar
  • tbsp lemon juice
  • 5 g unsalted butter, melted
  • Pinch of salt

Instructions
 

Make the blueberry compote

  • In a small saucepan set over medium heat, add blueberries, lemon juice, lemon zest, sugar and cinnamon. Give it a couple of stirs to mix well. Cook the mixture until the blueberries release their juices and soften a bit, stirring only occasionally. Tip the cooked blueberries into a strainer set on top of a bowl to catch the juices. Set aside to cool to room temperature.
    Note: Do not over-stir or over-cook. Most of the blueberries should still look plump and juicy, not overly punctured and mushy. 

Make the crumble topping

  • In a mixing bowl, stir flour, sugar and cinnamon together. Rub in cold butter cubes with your fingers until the mixture resembles coarse breadcrumbs, roughly the size of peas. Place in the chiller until needed.

Make the cake

  • Preheat oven to 190 deg C (375 deg F). Grease the sides and base of a 20-cm or 8-inch loose-bottomed cake pan. Line the base with baking paper.
  • In a stand mixer fitted with a paddle beater (or using handheld electric beaters), beat butter and sugars on medium speed until the mixture turns pale and feels light and fluffy, about 5 – 7 minutes. 
  • Add lemon zest and beat for a few seconds to mix well. Then add lightly beaten eggs, a bit at a time. The batter will curdle at first. Continue to beat on medium speed until the batter becomes smooth again, before adding the next addition.
  • Sift in the plain flour, baking powder, ground cinnamon and salt. Fold a few rounds by hand first, before you start the mixer. Turn the mixer on low speed, and beat until just combined and the batter is smooth, about 5 – 10 seconds. 
  • Add the milk and lemon juice, and beat until just incorporated. The final batter should be smooth and thick.
  • Fill the pan: spread a third of the batter into the prepared pan. Using a spatula, spread an even layer to cover the base. Gently drop spoonfuls of blueberry compote (drained of juices) over the batter. Spoon another one-third of the batter over the fruit, followed by the compote. Finish with the remaining batter and blueberry compote. 
    Note: If using raw fresh or frozen blueberries, toss in a bit of flour beforehand (to prevent sinking), then gently fold by hand into the batter before scooping out into the prepared cake pan. After filling the pan, level the surface with a spatula.
  • Take the crumble topping out of the chiller and spread evenly over the batter, all the way to the edges of the cake pan. Set the pan on the middle rack of the oven, and bake for 45 – 50 mins or until a bamboo or metal skewer inserted into the center of the cake comes out clean. If the skewer emerges with some sticky batter, bake for a few more minutes and check again. When baking is finished, remove the cake from the oven and leave it in the pan for 10 minutes.
  • Then remove from the pan, and set the cake onto a wire rack to cool a while. Meanwhile, make the lemon glaze.
  • When the cake is cooled enough, drizzle the lemon glaze with a metal spoon over the top and sides of the cooled blueberry cake as desired. This cake is best served warm.

Make the lemon glaze

  • In a small bowl, combine icing sugar, lemon juice, melted butter and salt. Stir vigorously until the glaze is smooth.  Note: If the glaze starts to firm up too soon, microwave on low power in short bursts until its at a pourable consistency.

Nutrition Information:

Serving: 1serving, Calories: 424kcal, Carbohydrates: 58g, Protein: 5g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 98mg, Sodium: 343mg, Potassium: 95mg, Fiber: 1g, Sugar: 39g, Vitamin A: 653IU, Vitamin C: 4mg, Calcium: 34mg, Iron: 2mg
Cuisine: Western
Course: Breakfast, Dessert, Tea
Author: Celia Lim
Did you make this recipe? Be sure to leave a rating and a review in the section below, and tag @foodelicacy on Instagram and hashtag it #foodelicacy so I can see!