Streusel Lemon Blueberry Cake

5 from 2 votes

This soft and moist lemon blueberry cake is full of fresh lemon flavor, bursting with blueberries and finished with a buttery brown sugar streusel.

Prep Time20

Cook Time40

Total Time1

Course: Brunch, Dessert, Snack

Cuisine: American/Italian

Servings: servings

Calories: 426kcal

1 large egg (room temperature)
1 large egg yolk (room temperature)
¾ -1 cup granulated sugar
⅓ cup oil (vegetable, light olive oil, coconut oil or even butter melted and cooled)
1 teaspoon vanilla
2 cups cake/pastry flour
1¾ teaspoons baking powder
¼ teaspoon salt (if you use salted butter then add 1 pinch)
1 tablespoon lemon zest
2 tablespoons lemon juice
7 tablespoons milk (2% or whole milk)
1 cup blueberries (fresh or frozen)

Pre-heat oven to 350F/180C. Spray or grease and flour an 8 - 9 inch / 20-23 cm cake pan or a 10 inch / 25 cm bundt pan.
In the mixing bowl beat the egg, egg yolk and sugar for 3-4 minutes add the oil and vanilla and beat. Sift in the flour, baking powder and salt add the zest, juice and milk and combine. Fold in the blueberries.
Transfer to the prepared pan and top with the streusel topping. Bake for 35-40 minutes or until a toothpick comes out clean. Let cool in the pan. Then move to a clean plate. Serve. Enjoy!

In a medium bowl whisk together the sugars and flour, drizzle in the melted butter and stir with a fork until coarse crumbs appear, do not over mix.

I used ¾ cup of sugar, I like cakes a bit less sweet.

Room temperature: Store the streusel lemon blueberry cake covered in an airtight container or cake dome at room temperature for up to 2–3 days. Refrigerating can dry out the cake crumb so for longer storage, I suggest freezing it!
Freezing: Wrap the completely cooled cake or cake slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving. Keep in mind the streusel topping may lose some of its crispness once thawed.