Blueberry Lemon Crumble Cake
Recipe Courtesy of Curtis Aikens
Rate This RecipeRead users' reviews (11)
- Recipe categories: Fruit, Lemon, Blueberry, Dairy, Eggs, Sugar,
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Total Reviews: 11
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By shellycat17
MA,
on July 03, 2011
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I was looking for a blueberry cake and found this and loved it. I added the blueberries in like a lot others did. I also let it cool and did a conf. suger frosting on top!!!
By davidbideau
Souderton, PA
on June 05, 2011
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I also added the blueberries in the batter--about 1 cup, I coated them with flour first and then folded them into the batter. I would also add more lemon the next time but the cake was very moist and tasty!
By edandfran_13005459
Scotch Plains, 70
on July 17, 2010
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Nowhere on the recipe does it say when to add the blueberries!
I folded them into the cake batter at the end .
I am baking the cake as I write.
Fran Laczynski
By Courtneyk1221
Pearland, TX
on August 28, 2009
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I made this for my Bunco party last night and the ladies went crazy!! It is a very moist, refreshing cake that is not too sweet! I put about double the lemon juice and the zest of 1-2 lemons. It had a wonderful lemon flavor! Also, I did not use the blueberry sauce, but put the lemon glaze on top like somone reccomended and it was phenomenal! This is definitely going to be made again!!
By Sasville
Boca Raton, FL
on August 07, 2006
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I made this for a party and it was a hit! Although I swapped the blueberry sauce for an easy lemon glaze. I made this in a bundt pan and put bluberries all over with the lemon glaze...YUMMY!! One of my all time favs! It's delicious!
By rigel_2486584
Philadelphia, PA
on July 25, 2006
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This was about as easy to make as it gets! I made it for an office meeting and everyone loved it! I didn't make the blueberry sauce and served it with whipped topping. I baked it in a bundt pan and it came out perfect. It did fall a little while cooling, but it still looked nice and tasted fantastic. Not too sweet!
Next time I think I'll add some lemon zest to the batter and try and bring out the flavor, like others mentioned, you can't taste the lemon (and I added a little extra juice.
Recommend to all, easy to make and tastes greaT!
By lisa46xx_5069209
Jamestown, RI
on July 22, 2006
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This is a delicious way to use up those summer blueberries. I did not have a tube pan so used a 13X9 pan into which I put all of the batter, topped with all of the streusel. It was perfectly done in about 35 minutes. Yes, there is a line omitted in the recipe -- do not forget to fold in the blueberries before putting the batter in the pan! I left out the sauce, but the cake does not need it.
By littledo_theykn...
St.Louis, MO
on June 30, 2006
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It was gone in 2 days
By sandyj_5657815
rochester, NY
on June 29, 2006
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This is wonderful and moist. My company ate seconds. YES, you do put blueberries into the cake! They are listed in the ingredient list for the cake. I did not do the sauce either, I'm sure it is good, but the cake is good enough to eat plain. Make sure to cook the suggested time, or even a bit more.
By gushermes_635829
Irvine, CA
on July 13, 2004
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This is one of the best crumb cakes I've had! We all loved it! But, beware, because there is a line missing from the directions. After mixing the dry ingredients and sour cream, you need to fold in the 2 cups of blueberries. I just sprinkled with the baked cake with powdered sugar and didn't use the sauce. I think it would be too much with the sauce.