Tangy Lemon Blueberry Crumb Cake

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For the Cake

• Baking spray or oil, for the pan
• 2 1/2 cups all-purpose flour, plus more for dusting the pan
• 1 cup granulated sugar
• Zest of 2 lemons (about 1 tablespoon), preferably organic
• 1 cup firmly packed light or dark brown sugar
• 2 sticks (8 oz) unsalted butter, softened to room temperature
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup sour cream, preferably full-fat
• 2 cups (11 oz) fresh or frozen blueberries*

For the Glaze

• 1 1/2 cups confectioners’ sugar, plus more if needed
• 1/4 cup fresh lemon juice
• Water, optional

Making the Cake

1. Set an oven rack at the lowest level of the oven. Preheat the oven to 350°F (180°C). Prepare your 10- to 12-cup Bundt pan by generously spraying or coating the inside with baking oil, then lightly dusting it with flour. This crucial step helps prevent sticking and ensures a clean release.
2. In a large, deep mixing bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub them together thoroughly for a minute or two. This technique, known as “zesting into sugar,” releases the lemon’s essential oils, infusing the sugar (and ultimately the cake) with an incredibly potent citrus aroma and flavor. Whisk in the brown sugar until well combined.
3. Add the softened unsalted butter to the sugar-lemon mixture. Using an electric hand mixer (or a stand mixer with the paddle attachment), beat the mixture on medium speed until it becomes light in color and notably fluffy, typically 3 to 4 minutes. Incorporate the eggs one at a time, beating well after each addition until fully incorporated. Finish by mixing in the vanilla extract.
4. In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt. Ensure these dry ingredients are thoroughly combined for at least 30 seconds to distribute the leavening agents evenly.
5. Gradually add the flour mixture to the butter mixture in three separate additions, alternating with two additions of the sour cream (beginning and ending with flour). Beat after each addition until just combined, being careful not to overmix. Scrape down the sides and bottom of the bowl between additions to ensure everything is evenly incorporated. Finally, gently fold in the blueberries using a spatula.
6. Carefully spread the prepared batter evenly into the greased and floured Bundt pan. Lightly tap the pan on your counter surface once or twice to release any trapped air bubbles, which helps prevent large holes in the final cake. Place the Bundt pan onto a baking sheet (to catch any potential drips) and transfer it to the preheated oven.
7. Bake for 60 to 70 minutes, or until the cake is beautifully golden brown on top, begins to pull away slightly from the sides of the pan, and a wooden skewer or toothpick inserted into the center comes out clean (make sure to avoid hitting a blueberry, as that can give a false clean reading). Allow the cake to cool in the pan on a wire rack for 1 hour.
8. After the initial cooling, carefully invert the cake out of the Bundt pan and onto the wire rack to finish cooling completely, which will take at least 1 hour more. For future enjoyment, the unglazed cake can be wrapped well and frozen for up to 3 months; glaze it only after thawing and when ready to serve.

Preparing the Glaze

1. In a medium bowl, whisk together the confectioners’ sugar and fresh lemon juice until smooth. If you find the glaze too thick for drizzling, add a small amount of water (half a teaspoon at a time) until it reaches your desired consistency. Conversely, if it seems too thin, gradually add a little more confectioners’ sugar until it thickens appropriately.
2. To prepare for glazing, place some paper towels or a baking sheet underneath the wire rack holding the cooled cake to catch any drips and minimize mess. Generously drizzle the prepared lemon glaze over the completely cooled cake. Once glazed, carefully transfer the cake to a serving platter, slice, and savor every delightful bite!

*How to Keep Blueberries from Sinking in Cake Batter

Ensuring your blueberries are beautifully suspended throughout your cake, rather than sinking to the bottom, is a common baking challenge with a simple solution. The type of blueberries you use can make a difference; some bakers find that frozen blueberries are less prone to sinking than fresh ones. If using frozen, add them directly from the freezer to the batter without thawing. Thawed blueberries will release excess moisture and can dye your cake blue, affecting both appearance and texture.

For fresh berries, or if you want extra assurance with frozen ones, here’s a professional tip: reserve about 2 tablespoons of the all-purpose flour from your measured amount for the cake batter. Gently toss your 2 cups of blueberries with this reserved flour until they are lightly coated. This thin layer of flour creates friction, preventing the berries from sinking too rapidly in the batter. Once coated, fold them carefully into your prepared batter just before transferring it to the Bundt pan. This small step makes a big difference in achieving an even distribution of those delightful fruit bursts throughout your cake.

Adapted From: Blueberry Love

This recipe is lovingly adapted from the wonderful cookbook, “Blueberry Love,” a testament to the versatility and deliciousness of this incredible berry.

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