Sweet Summer Vibes: My Jammy Blueberry Lemon Crumb Cake

Welcome back to the club, bakers! Grab your aprons and preheat those ovens, because Episode 3 of the Everyday Crumb Club is officially live!

If you’re new here, the mission of the Everyday Crumb Club is simple: we are baking up effortless, crowd-pleasing cake recipes that are meant to be sliced, shared, and ready whenever you are. No fussy decorations, no multi-tiered anxiety—just pure, unadulterated comfort baking.

And since summer is practically knocking on our doors, we are celebrating the sunshine with the ultimate seasonal pairing: Blueberry and Lemon.

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Why You’ll Fall in Love with This Cake

Imagine a cake that is impossibly tender and moist (thanks to a generous dollop of sour cream), infused with bright, zesty lemon sugar. Now, top that with a mountain of fresh blueberries that get all jammy and burst in your mouth with every single bite. Finally, crown the whole thing in a thick, buttery, golden crumb topping that adds the most addictive crunch.

It is the ultimate texture heaven. It’s breakfast, it’s afternoon tea, it’s “I’m walking past the kitchen counter and need a sliver” fuel.

The Hardest Part… Waiting!

Once it’s out of the oven, let the cake cool for about 30 minutes in the pan at room temperature. Then, lift it out using the parchment paper handles and let it cool completely on a wire rack.

Slice it into big squares, brew a cup of iced coffee, and enjoy the taste of summer.

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Jammy Lemon Blueberry Crumb Cake

Created by Sue Mun

Makes one, 9×9 inch pan

Ingredients

For the Crumb Topping:

• 120g all-purpose flour
• 100g granulated sugar
• 40g light brown sugar packed
• 85g unsalted butter, melted

For the Blueberry Topping:

• 500 g / 1 lb fresh blueberries 
• juice from 1/2 lemon 
• 40g sugar 
• 30g flour 

For the Lemon Cake:

• 210g all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt 
• 226g (2 sticks) unsalted butter room temperature
• 200g granulated sugar
• 3 large whole eggs room temperature
• 1 teaspoon vanilla extract
• Zest and juice from 1 lemon
• 70g sour cream

Instructions

Make the Crumb Topping

1. In a medium mixing bowl, mix together thee flour, brown sugar, white sugar, salt, and the melted butter. Mix together until a crumble forms. Set the crumb mixture aside.
   

Make the Blueberry Topping

1. In a medium mixing bowl, combine the fresh blueberries, sugar, flour, and lemon juice until evenly combined and coated. Set bowl aside.
   

Make the Lemon Cake

1. Lightly grease a square 9×9 inch baking pan and line the bottom and sides with parchment paper. Preheat the oven to 350F.
2. In a small bowl, mix together the flour, baking powder, and salt and set thee dry ingredients aside.
3. In a large mixing bowl, rub together the sugar and lemon zest to absorb the lemon essential oils into the sugar. Then add in the softened butter and beat until light and fluffy, which would take about 5 minutes.
4. Add in the eggs on at a time and mix until combined. Add in the sour cream, lemon juice, and vanilla, and mix until fluffy and combined.
5. Add in all of the dry ingredients and fold it in to the batter until combined and smooth. Do not over mix.
6. Spread the batter evenly into the prepared baking pan using an offset metal spatula or the back of a spoon. Then evenly spread the blueberry mixture on top of the batter followed by the crumb toppIng. Gently pat the crumb topping down using your hands to lock in the crumbs into the pan.

The Bake

1. Bake for about 50-65 minutes, or until the middle is puffy and a toothpick inserted into the center comes out clean.
2. Let the cake cool for 30 minutes at room temperature. Then remove it from the pan and let it cool completely. Serve and enjoy!

Sue Mun