Lemon Blueberry Crumble Pound Cake

Submitted by Lemon Blueberry Pound Cake Slice:
Submitted by Lemon Blueberry Pound Cake Slice:


8 servings


• 1½ cups all purpose flour (cake)
• 1½ cups sugar plus 2 tablespoons (separated)
• ½ cup sour cream (cake)
• Zest ½ lemon and Juice of 1 Lemon (cake)
• 1 teaspoon vanilla (cake)
• 3 large eggs (cake)
• 1 stick butter (room temperature cake)
• ¼ teaspoon baking soda (cake)
• ½ cup fresh blueberries (cake)
• 2 tablespoons cornstarch or flour (cake)
• 1¼ cup flour (crumble)
• ½ cup light brown sugar (crumble)
• 1 teaspoon cinnamon (crumble)
• Zest of ½ lemon (crumble)
• 1 stick butter, melted (crumble)
• ¼ teaspoon salt (crumble)

Nutritional information

No nutrition information available


1. Preheat oven to 325 degrees Fahrenheit
2. Prepare the crumble first: Combine brown sugar, flour, salt and cinnamon THEN add melted butter until clumps form; set aside
3. Combine blueberries, cornstarch or flour and sugar in separate bowl; set aside
4. Sift flour, baking soda and LEMON ZEST ONLY in a medium bowl; set aside
5. Cream sugar and butter in a different mixing bowl; add sour cream and mix until incorporated
6. Mix in lemon juice and vanilla
7. Add flour and eggs by alternating between the two until incorporated using a spatula
8. Place in a greased and lined loaf pan
9. Add crumb topping making sure to press the crumb into the cake so that it adheres properly
10. Bake 60-75 minutes depending on your oven