A moist, tender blueberry crumb cake is scented with lemon and bejeweled with juicy blueberries.
It is scented with the floral flavors of lemon and bejeweled with juicy blueberries throughout.
The crumb topping is delicately spiced and wonderfully crisp, providing an incredible contrast to the soft cake underneath.

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Learn how to make blueberry crumb cake.
You’ll be ready for blueberry season so you’re free to make this weekly.
What’s the Difference Between Coffee Cake and Crumb Cake?

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Also, crumb cakes tend to have a more ample layer of streusel.
If refrigerated, gently warm the cake, or let come back to room temperature before serving.
), plus 1/2 tsp.all-purpose flour, divided
1cup(5 1/2 oz.

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)fresh blueberries, divided
Directions
Prepare baking pan:
Preheat oven to 350F.
Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides.
Add flour and baking powder; stir until combined and crumbly.

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Gradually whisk flour mixture into egg mixture just until nearly combined.
Fold blueberry mixture into batter until evenly distributed.
Add batter to pan:
Spread batter evenly in prepared pan.

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Crumble Topping in an even layer over batter.
Scatter and gently press remaining 1/3 cup blueberries into Topping.
Remove from pan:
Let Cake cool in pan on a wire rack for 20 minutes.

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Using parchment as handles, remove Cake from pan.
Serve warm or at room temperature.
If refrigerated, gently warm Cake or let Cake come back to room temperature before serving.

Credit:Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle

Credit:Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle

Credit:Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle

Credit:Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle

Credit:Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle