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Blueberry Lemon Crumble Cake Recipe

Blueberry Lemon Crumble Cake

Recipe courtesy of Rochelle Huppen-Fleck

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • on February 10, 2012

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    I can't stop eating it! It was easy to make and just the right blance of crumb and blueberry - it's moist and soooo delicious. I will most certainly be making a LOT more! I didn't even miss the lemon.. it was just soo good. I want to start baking another right now :

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  • on October 27, 2011

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    Outstanding! Yes, we like A LOT of lemon in everything so, I had to add quite a bit more. One of the best recipes ever!! Thanks.

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  • on May 29, 2010

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    After reading the lemon isn't enough, I've decided to add the zest of one lemon, and 1 1/2 teaspoons real lemon extract instead. Omit the lemon juice entirely. That way you get the flavor, and the recipie wont alter, keeping it thick so the berries don't sink.

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  • on March 07, 2009

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    I made the cake with the added suggestions of zest from two lemons and the juice of the lemon and it turned out great. The lemon flavor was still suttle, but we didn't mind. I made it for my father-in-law since he loves lemons and blueberries. It didn't bother him (or any of us that the berries sank to the bottom of the pan. The cake did not survive the evening. My wife can't wait for me to bake another!

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  • on July 24, 2006

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    i agree with many other cooks - the recipe as written has no lemon flavor. i added the zest and juice from one lemon. this cake was a huge hit - it was gone in no time at all. my only concern was the blueberries sinking - even flour dusting didn't help. the inner layer of struesel, as a result, fell as well. i think a thicker batter would make a difference so the next time i make it i'll use the zest of 2 lemons and skip lemon juice altogether.
    what a fun summer treat.

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  • on July 08, 2006

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    I agree with other reviewers that the lemon flavor was absent. The struesel was the best part and I, also, used all of it in the cake. It's a good everyday kind of cake and my husband enjoyed it with coffee for a quick breakfast.

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  • on June 30, 2006

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    I just made this and it is WONDERFUL. I did increase the lemon juice to 1/4 cup and I also added the zest of the lemon. The only thing I did wrong, was inverting it too quickly, as it all fell apart on the cake plate...but not to worry....it gave me an excuse to try it before company comes!

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  • on June 19, 2006

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    Loved this cake, easy to make and very moist. The blueberry sauce is great over ice cream. Make extra!

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  • on August 15, 2005

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    I just had a afternoon party for my friends and this cake was such a hit! I used a bunt pan and it worked out great. This will be something I make again.

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  • on July 30, 2005

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    This is a new favorite. I have made it twice now and both times it fell while cooling in the pan. Can anyone tell me why?

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