Blueberry Crumb Cake

A moist lemon-flavored cake filled with plump ripe berries and topped with a sweet brown sugar crumb. Although I think of this cake as a special breakfast treat, I find myself eating it all day long.
Serves 12.

SODIUM CONTENT: 23.7 mg per serving


2 c. all-purpose flour
1 c. sugar
1 T. Featherweight sodium-free baking powder (available at Whole Foods markets and online at
1 t. Ener-G sodium-free baking soda (available online at
2 eggs
1 c. lowfat milk
1/2 c. (1 stick) unsalted butter, melted
1 t. pure lemon extract
3 c. fresh ripe blueberries

2/3 c. brown sugar
1/2 c. all-purpose flour
3/4 t. ground cinnamon
4 T. (1/2 stick) unsalted butter, cut into chunks


Preheat oven to 375 degrees. Grease and flour a 10-inch springform pan and set aside.

To make the batter, measure the flour, sugar, baking powder and baking soda into a mixing bowl and whisk well to combine. Add the eggs, milk, melted butter and lemon extract and mix well. Gently fold in 2 c. of the blueberries. Pour batter into the prepared pan, then scatter the remaining cup of blueberries evenly over the surface. Set aside.

To make the topping, measure the brown sugar, flour and cinnamon into a mixing bowl and whisk well to combine. Cut the butter into the dry mixture using a pastry blender or your fingertips. Continue processing until a wet sand consistency has been achieved. Sprinkle the crumb mixture evenly over the blueberry-topped batter in the pan. Place pan on the middle rack in oven and bake 45 minutes, until tester inserted in center comes clean. Remove from oven and place pan on a wire rack to cool. Once cake has cooled fully, carefully run a knife around the inside of the pan before removing the springform side. Cake will remain soft and moist for a few days if kept in an airtight container.

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6 Responses to Blueberry Crumb Cake

  1. Rus says:

    This is an incredible recipe. Made it this afternoon to go with Sunday night dinner and it exceeded any expectations I had. Absolutely wonderful. My husband is on a low sodium/or no sodium and low cholesterol diet after having a heart attack, and we haven’t had any kind of deserts thus far (this is all kind of over powering to me and has definitely changed the way I’ve cooked for the last 30 years) We now believe, thanks to you and some great sites and books that we’ve found, that there is a way to live without so much sodium, etc and still have delicious foods. Thank you so much. Will be putting this recipe in the “keeper” file for good.

  2. Susanne says:

    Does this cake need to be refrigerated? Made it last night, turned out great. So greatful for all your recipes, already made several, love them!

    • Christy says:

      Hi Susanne! SO glad you’re enjoying the site! Wonderful to hear!

      The cake can be refrigerated (or not) – to be honest, we always eat it the same day. You can always refrigerate if you’re concerned, then pop slices in the microwave for a few seconds to re-warm. Hope this helps!

      Best wishes to you,

  3. Kathy says:

    Yummy at any time of the day….( I ate for breakfast once)
    Another amazing recipe, a definite keeper.

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