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American·Dessert

Wild Blueberry Lemon Crumb Cake

A bright and citrusy lemon cake base topped with tiny wild blueberries and a buttery, crisp crumb topping. This recipe utilizes the 'oleo saccharum' technique, macerating lemon zest in sugar to extract intense citrus oils for a superior flavor profile.

Prep

45m

Cook

25m

Total

70m

Serves

12

Method

  1. 01

    Place wild blueberries in a strainer over a bowl to thaw and drain. In a small bowl, combine soft butter, a pinch of salt, flour, white sugar, and brown sugar. Mix with the back of a spoon until a thick paste forms, then refrigerate for at least 30 minutes until cold and firm.

    Step 1
    Watch · 0:54
  2. 02

    In a mixing bowl, combine white sugar, brown sugar, and lemon zest. Mix well and let sit for 20-30 minutes to extract the lemon oils (oleo saccharum). In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.

    Step 2
    Watch · 1:41
  3. 03

    Remove the chilled crumb topping from the fridge. Break the mixture apart into small, uniform crumbs using your fingers or a spoon, then return to the fridge until ready to use.

    Step 3
    Watch · 2:54
  4. 04

    Add one stick of soft butter to the lemon sugar mixture. Use a hand mixer to cream until light and fluffy. Add the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla, yogurt, and lemon juice just briefly until combined.

    Step 4
    Watch · 3:30
  5. 05

    Add the dry ingredients to the wet mixture and mix on low speed just until the flour disappears. Divide the batter evenly into a 12-cup muffin tin lined with paper cups.

    Step 5
    Watch · 5:10
  6. 06

    Top each cake with a heaping teaspoon of thawed wild blueberries, pressing them slightly into the batter. Distribute the cold crumb topping evenly over the blueberries. Bake at 375°F (190°C) for about 25 minutes until golden brown. Cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

    Step 6
    Watch · 6:40

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