Blueberry-Lemon Crumb Cake


Lemon and blueberries are a match made in heaven, especially when it's a crumb cake. The moist, lemony cake is topped with a layer of blueberry preserves and lemon-scented crumbs. The combination is perfect, the cake incredibly delicious, and the best part is that it's so easy to prepare.


Ingredients for Blueberry-Lemon Crumb Cake:


1 9" x 13" crumb cake

1 box Duncan Hines Lemon Supreme Cake Mix

3 eggs

1 cup of water

1/3 canola oil

2 cups flour

1/2 cup granulated sugar

2 sticks unsalted butter, room temperature

2 teaspoons vanilla

2 teaspoons cinnamon

1 lemon, zested

dash of salt

dash of nutmeg

1 small jar blueberry jam

confectioners sugar


Time-Saving Tip: You can prepare the crumb topping earlier in the day and keep it refrigerated. Bring to room temperature before continuing with the recipe.


You will also need a hand beater. I love my KitchenAid Architect Hand Beater. Click Here if you would like to learn more about it.


Let's see what else we need.


Let's bake.


Preheat the oven to 350 degrees. Using butter grease and flour the glass baking dish well. Be sure to shake out any excess flour. The cake mix is prepared according to package directions. Blend the cake mix, water, oil, and eggs in a large bowl. You are using a hand mixer blend on low speed for 30 seconds. Then beat on medium speed for 2 minutes. Pour the batter into the prepared baking dish and bake for about 25 minutes.


Prepare the crumbs while the cake is baking. Combine the flour, sugar, vanilla, cinnamon, lemon zest, and a dash of nutmeg. Cut each stick of butter into about six pieces and using your fingers mix with the flour mixture; shape the mixture into different size crumbs. Set aside. If you're making the crumbs in advance, transfer them to a container and refrigerate.


After 25 minutes the cake should be puffed and golden. While hot and working reasonably quickly spread the jam on top of the cake. I find that it helps to first drop the jam all over the top of the hot cake and then gently spread it as evenly as possible. Then add the crumbs. I like to place the bigger crumbs and then sprinkle all over with the rest of the crumb mixture. Return to the oven and bake another 12 - 15 minutes. The crumbs should be set and still slightly soft.


Let the cake completely cool and then sprinkle with powdered sugar.


If you are serving the entire cake at once, I like to cut it all up into equal-sized pieces and put it on a platter. You can also serve right from the baking dish.


It's ready! Blueberry-Lemon Crumb Cake is so easy to make and is so delicious. This cake is perfect for entertaining or to bring to potlucks. You might also like to try Favorite Crumb Cake and Black Forest Crumb Cake .


Enjoy!


Blueberry-Lemon Crumb Cake:

dessert


  • 1 9" x 13" crumb cake

  • 1 box Duncan Hines Lemon Supreme Cake Mix

  • 3 eggs

  • 1 cup of water

  • 1/3 canola oil

  • 2 cups flour

  • 1/2 cup granulated sugar

  • 2 sticks unsalted butter, room temperature

  • 2 teaspoons vanilla

  • 2 teaspoons cinnamon

  • 1 lemon, zested

  • dash of salt

  • dash of nutmeg

  • 1 small jar blueberry jam

  • confectioners sugar

  • Preheat the oven to 350 degrees. Using butter grease and flour the glass baking dish well. Be sure to shake out any excess flour. The cake mix is prepared according to package directions. Blend the cake mix, water, oil, and eggs in a large bowl. You are using a hand mixer blend on low speed for 30 seconds. Then beat on medium speed for 2 minutes. Pour the batter into the prepared baking dish and bake for about 25 minutes.

  • Prepare the crumbs while the cake is baking. Combine the flour, sugar, vanilla, cinnamon, lemon zest, and a dash of nutmeg. Cut each stick of butter into about six pieces and using your fingers mix with the flour mixture; shape the mixture into different size crumbs. Set aside. If you're making the crumbs in advance, transfer them to a container and refrigerate.

  • After 25 minutes the cake should be puffed and golden. While hot and working reasonably quickly spread the jam on top of the cake. I find that it helps to first drop the jam all over the top of the hot cake and then gently spread it as evenly as possible. Then add the crumbs. I like to place the bigger crumbs and then sprinkle all over with the rest of the crumb mixture. Return to the oven and bake another 12 - 15 minutes. The crumbs should be set and still slightly soft.

  • Let the cake completely cool and then sprinkle with powdered sugar.

  • If you are serving the entire cake at once, I like to cut it all up into equal-sized pieces and put it on a platter. You can also serve right from the baking dish.

  • Time-Saving Tip: You can prepare the crumb topping earlier in the day and keep it refrigerated. Bring to room temperature before continuing with the recipe.

2018 Cranberry Walk