Lemon and blueberry crumble cake

There’s something so nice about the idea of lemon and blueberry cake… It brings back memories of country fairs and

There’s something so nice about the idea of lemon and blueberry cake… It brings back memories of country fairs and bake sales where the air was heavy with the smell of freshly baked goods and strong cups of tea brewing in giant urns. This version of that classic cake is just as good we remember it being all those years ago, and it has a lovely brown sugar crumble sprinkled on top to really take it to the next level. Serve it with a dollop of good-quality thickened cream and enjoy!


For the crumb topping

  • 3/4 cup flour
  • 1/4 cup brown sugar
  • 2 Tablespoons oats
  • 3 Tablespoons unsalted butter, melted
  • 1/2 teaspoon cinnamon, optional
  • Pinch of salt

For the cake

  • 1/3 cup plain greek yogurt (or sour cream)
  • 3/4 cup buttermilk
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 1/2 teaspoon lemon zest
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh blueberries


1. Mix together all of the crumb topping ingredients in a small bowl with a fork until well-combined and crumbly in texture; set aside until ready to use.

2. Preheat the oven to 180°C and line an 8- or 9-inch square pan with parchment paper. In a large measuring cup or mixing bowl, whisk together the yogurt, buttermilk, oil, sugar, eggs, lemon zest, and vanilla until the yolks are fully mixed in; set aside.

3. In a separate mixing bowl, whisk together the dry ingredients (the flour, baking powder, baking soda, and salt). To these dry ingredients, add the buttermilk mixture and whisk (or stir, if using a rubber spatula) until nearly combined – stop mixing when only a few streaks of flour still remain. At this point, folding the berries just until they’re evenly mixed in and no more streaks of flour can be seen (don’t over-mix).

4. Pour the batter into the prepared pan and spread into an even layer. Sprinkle the crumb topping all over the top and bake until a toothpick emerges clean and crumb-free, about 35- 45 minutes. If you notice the cake getting a little bit too brown while baking, just tent some foil over the top to prevent it from getting too dark. When done, remove from the oven and transfer to a wire rack to cool at least 20 minutes before dusting with powdered sugar and serving.


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