If you’re looking for an easy weekend bake that everyone will love, whilst being a real showstopper after dinner, look no further than this Blueberry & Citrus Crumb Cake. Packed full of blueberries, citrus flavours and a crispy crumb topping, this has it all. This is moist and tender with a great contrast from the crisp topping. Serve with some icing sugar, as it is or with some whipped cream for extra sweetness. You could skip the glaze, but why would you want to!?
As far as citrus goes, this is totally up to you. Lemons, oranges and limes will all work, so use what you have. I highly recommend the almonds in the crumble topping, but if you have nut allergies or would rather avoid, feel free to omit. Additionally, you’ll see a call for flour to coat the blueberries, this is to prevent the blueberries from sinking too much in the cake (although they will a little anyway, due to the lightness of the cake).
This is definitely one to be eaten with a fork, but whether you do so after a big dinner with guests, or tucked up on the sofa to watch your fav show, this will more than fulfil all of your sweet-tooth desires. If you plan to make this cake ahead of time, I recommend waiting until serving to pour over the glaze – it can cause the topping to stop being so crisp!
Tips for the best Blueberry & Citrus Crumb Cake
- Batter: Keep it moist with minimal mixing. The last step involves adding milk then flour one by one. This creates a super runny batter!
- Crumb Topping: The topping should look like wet sand. Bringing it together with a fork is the easiest way to get the right texture.
- Sugars: A combination of light brown sugar in the topping with granulated sugar in the cake itself creates real depth of flavour. If in a pinch, any sugar will work for the topping – but brown sugar gives the best results.
For other cake recipes (all of which are relatively easy) try this Chocolate Guinness Cake or this Lemon and Berry Loaf Cake. For for more recipe inspiration, head over to my Instagram.
Blueberry & Citrus Crumb Cake
Ingredients
For the Crumb Topping
- 2 tbsp Unsalted Butter
- 4 tbsp Light Brown Soft Sugar
- 1/4 tsp Baking Powder
- 50 g Plain Flour
- 25 g Flaked Almonds
- 1 tbsp Lemon Zest
- 1 tbsp Lemon Juice
For the Cake
- 90 g Unsalted Butter Softened
- 130 g Granulated Sugar
- 2 Medium Free Range Eggs
- 1 tsp Vanilla Extract
- Zest and Juice of 1 Lemon
- 160 ml Milk
- 190 g Plain Flour
- 1.5 tsp Baking Powder
- 1/2 tsp Baking Soda
- 80 g Blueberries
For the Glaze
- 45 g Icing Sugar
- 1/2 tbsp Milk
- 1/2 tbsp Lemon Juice
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line/grease an 8" cake tin.
- Make the crumble topping by combining all ingredients in a bowl, mash with a fork until mixture looks a bit like sand. Set aside.
- In a large bowl/the bowl of a stand mixer, combine the butter and granulated sugar on a medium speed until entirely combined. For real creaming, this should be about 3-5 minutes with an electric/stand mixer. Add the eggs, one at a time, then add the vanilla.
- Add the citrus juice and zest and combine again. The mixture may begin to look a little curdled, due to all the citrus/eggs etc, but stick with it!
- Combine the flour with the baking soda and baking powder in a small bowl. Add a third of this and a third of the milk, mix until all combined. Then repeat with remaining flour and milk. The mixture will be fairly smooth and should pour easily.
- Toss the blueberries with some flour to prevent them from sinking. Gently fold into the cake batter.
- Pour the cake batter into the prepared tin. Sprinkle over the crumble topping and bake for 40-45minutes, until golden brown and a cake tester/toothpick comes out clean. Leave to cool on a wire rack.
- Meanwhile, make the glaze by combining all ingredients in a small bowl/jug and drizzle over the cake (if making ahead, wait until serving to pour over). Serve immediately.
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