Food Network
Home> Recipes> Baking> Cakes>
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)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 16

Showing 1-10 of 16

Sort by:

Newest

  • on February 10, 2012

    Flag

    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 :

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 27, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 29, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 07, 2009

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 24, 2006

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 08, 2006

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 30, 2006

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 19, 2006

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 15, 2005

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 30, 2005

    Flag

    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?

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.