Photo: David Holifield
Blueberry Lemon Crumb Cake
16 ingredients
30 min + 1 hr
12
openrecipes
Blueberry lemon crumb cake is deliciously moist and speckled with scrumptious, juicy blueberries baked right into the batter, topped with crumbly, rich streusel.
Estimated Nutrition (whole recipe, rough)
708
Calories
20g
Protein
18g
Fat
112g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-¼ cup FOR THE STREUSEL TOPPING:
- 8 Tablespoons All-purpose Flour
- ¼ cups Butter, Room Temperature
- ¼ cups Brown Sugar
- ½ teaspoons White Sugar
- 1-½ cup Grated Lemon Zest
- 1 teaspoon FOR THE CAKE:
- ½ teaspoons All-purpose Flour
- ½ teaspoons Baking Powder
- 6 Tablespoons Baking Soda
- ¾ cups Salt
- 2 Butter, Room Temperature
- 1 teaspoon Sugar
- ½ teaspoons Large Eggs
- ¾ cups Pure Vanilla Extract
- 1-½ cup Grated Lemon Zest
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes