Introduction
If you’re looking for a delightful treat that brings together the bright flavors of lemon and fresh blueberries, this Lemon Vanilla Cake with Crunch Crumb topping is the perfect choice. It’s an easy-to-make cake that boasts a moist crumb and a crunchy, sweet topping. This recipe will guide you through the essential ingredients and steps to create this delicious dessert that can be enjoyed warm or at room temperature, perfect for any occasion.
Detailed Ingredients with measures
CRUNCH CRUMB (STREUSEL):
– 2/3 cups flour, plain/all-purpose
– ½ cup caster sugar (superfine sugar)
– 1/2 tsp cinnamon powder
– 1/8 tsp cooking/kosher salt
– 60g / 4 tbsp melted butter
– 1/4 tsp vanilla extract
LEMON VANILLA CAKE:
– 1 1/3 cups flour, plain/all-purpose
– 2 tsp baking powder (if old, check it’s still active)
– 1/4 tsp cooking/kosher salt
– 3/4 cup caster sugar (superfine sugar)
– 1 tsp vanilla extract
– 1 tbsp lemon zest
– 2 large eggs, at room temperature
– 90 g / 6 tbsp unsalted butter, melted then cooled slightly
– 1/3 cup sour cream, at room temperature (sub plain yogurt)
– 1/3 cup milk, at room temperature
BLUEBERRIES:
– 500 g / 1 lb fresh blueberries (Note: frozen can be used)
– 2 tsp lemon juice
– 2 tbsp caster sugar (superfine sugar)
– 3 tbsp flour, plain/all-purpose
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 65 minutes
Total Time: 1 hour 35 minutes
Yield: Serves 8-10 people
Detailed Directions and Instructions
Preparation
Preheat the oven to 200°C / 400°F (180°C for fan-forced). Line a 20cm springform pan with baking paper.
Making the Crunch Crumb (Streusel)
In a medium bowl, combine the flour, caster sugar, cinnamon, and salt. Mix with a fork. Add melted butter and vanilla extract, mixing until all the flour is wet. Stop mixing when you achieve a lumpy and crumbly texture.
Preparing the Blueberries
Zest a lemon and set the zest aside. Toss fresh blueberries with lemon juice to coat. Sprinkle with caster sugar and flour, then toss to evenly coat the blueberries. Set aside.
Making the Lemon Vanilla Cake Batter
In a small bowl, whisk together flour, baking powder, and salt. In a larger bowl, whisk together the caster sugar, vanilla extract, lemon zest, and eggs until the mixture becomes slightly foamy, about 15 seconds. Add the melted butter and sour cream, whisking until smooth.
Combining Batter Ingredients
Switch to a rubber spatula to mix the dry and wet ingredients. Add the flour mixture in three batches, folding it in between each addition until mostly incorporated. Then add the milk and stir until just combined. Small lumps in the batter are acceptable.
Assembling the Cake
Pour the batter into the prepared pan. Scatter the blueberries evenly on top. Sprinkle any leftover flour from the blueberry bowl over the blueberries. Cover the top with chunks of the prepared crumb, aiming for approximately 85% coverage. If necessary, press the crumb mixture in your hands to form clumps.
Baking
Bake the cake for 65 minutes, rotating the pan halfway through. A skewer inserted into the center should come out clean, although a blueberry smear is acceptable.
Cooling the Cake
Let the cake cool in the pan for 10 minutes. Carefully remove the cake from the springform pan and allow it to cool for at least another 10 minutes before cutting and serving.
Serving Suggestions
For optimal flavor, serve the cake warm with a scoop of vanilla ice cream. Alternatively, it can be served at room temperature; cream or additional ice cream also pairs well.
Notes
Frozen Blueberries
Frozen blueberries can be used without thawing. Toss them with flour and sugar just before using. Expect an additional 10 minutes of baking time. If the topping becomes too brown, cover the cake with foil.
Pan Recommendation
Using a springform pan is preferred, as it helps retain the streusel topping when removing the cake.
Storage Instructions
The cake can be stored in the refrigerator for up to 5 days. Bring to room temperature before serving, but it’s best served slightly warm. In cooler environments, it can also be stored in an airtight container at room temperature.
Cook techniques
Mixing Dry Ingredients
Use a medium bowl to combine flour, sugar, cinnamon, and salt with a fork, ensuring they are evenly mixed.
Creating Crumb Topping
Add melted butter and vanilla extract to the dry mixture, mixing until the flour is wet but still lumpy for a crumbly texture.
Tossing Blueberries
Gently toss fresh blueberries with lemon juice to coat, then sprinkle with sugar and flour to enhance their flavor and texture.
Whisking Dry Ingredients
In a separate small bowl, whisk together flour, baking powder, and salt until well combined.
Whisking Wet Ingredients
In a larger bowl, whisk sugar, vanilla, lemon zest, and eggs until foamy, then mix in melted and cooled butter and sour cream until smooth.
Combining Wet and Dry Ingredients
Fold flour mixtures into the wet mixture in batches, followed by stirring in the milk until just combined, leaving some small lumps.
Assembling the Cake
Pour the batter into the prepared pan, scatter tossed blueberries on top, and cover with crumb topping, ensuring even coverage.
Baking the Cake
Bake in a preheated oven until a skewer inserted into the center comes out clean, with an option to cover with foil if the top browns too quickly.
FAQ
What is the purpose of using room temperature ingredients?
Room temperature ingredients mix more easily and result in a smoother batter, leading to a better texture in the final cake.
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries without thawing. Toss them with flour and sugar just before use.
How should I store the cake after baking?
Store the cake in an airtight container in the fridge for up to 5 days or at room temperature if it’s cool, bringing it to room temp before serving.
What is the best way to serve the cake?
For the best experience, serve the cake warm with a scoop of vanilla ice cream or at room temperature with cream.
Conclusion
This delectable Lemon Vanilla Cake with a crunchy streusel and blueberries is a delightful treat that combines zesty lemon flavor with the sweetness of fresh blueberries. Perfect for any occasion, this cake is sure to impress your family and friends with its beautiful presentation and scrumptious taste. Whether enjoyed warm with a scoop of vanilla ice cream or at room temperature, it’s a heartwarming dessert that brings joy to every bite.
Blueberry Peach Crumble
Combine fresh peaches with blueberries for a sweet, juicy twist on this classic crumble.
Lemon Poppy Seed Muffins
Replace the blueberries with poppy seeds for a breakfast treat bursting with lemon flavor.
Berry Mixed Crumble
Use a mix of berries, such as strawberries and raspberries, to create a vibrant berry crumble cake.
Chocolate Chip Lemon Cake
Add chocolate chips to the lemon vanilla batter for a delightful contrast of flavors.
Crispy Almond Topping
Substitute some flour in the streusel with almond flour for a nutty crunch.
Maple Cinnamon Cake
Replace the lemon zest with maple syrup and add cinnamon to the batter for a warm, comforting cake.
Coconut Cream Topping
Top the cake with whipped coconut cream for a tropical twist.
Banana Blueberry Swirl
Incorporate mashed bananas into the batter for added moisture and flavor.
