Blueberry Lemon Crumb Cake

Indulge in the delightful flavors of my Blueberry Lemon Crumb Cake. With a moist and cakey texture, complemented by an almond-studded crumble topping and a sweet lemon glaze, this dessert is bound to become your go-to treat. Perfect for brunches, breakfast, or a cozy afternoon pick-me-up, this cake offers a simple yet sophisticated balance of flavors.

Ingredients

🍰 2 cups flour
🧁 2 teaspoons baking powder
🧂 1/8 teaspoon salt
🫐 2 cups blueberries
🍋 Zest of 1 lemon
🍬 1 cup sugar
🥚 3 eggs
🛢️ 1 cup oil (vegetable, canola, or corn)
🥛 1 cup milk
🍋 Juice of one lemon (about 1/4 cup)

Crumble Topping:
🍰 1 cup flour
🍬 1/4 cup sugar
🌰 1/2 cup sliced almonds
🧈 6 tablespoons melted unsalted butter

Glaze:
🍬 1 & 1/2 cups powdered sugar
🍋 2 tablespoons lemon juice
🍶 3 tablespoons heavy cream

Instructions

1- Preparation:

Preheat your oven to 350°F (175°C). Grease a 10-inch round cake pan or a springform pan, and line the bottom with parchment paper.

2- Combine Dry Ingredients and Blueberries:

In a large bowl, mix together the flour, baking powder, salt, and blueberries. Set aside.

3- Mix Wet Ingredients:

In another bowl, combine the sugar and lemon zest, rubbing them together until fragrant.
Add the eggs and oil to the sugar mixture, beating for about 2 minutes until the mixture turns pale yellow.
Pour in the milk and lemon juice, mixing thoroughly.

4- Combine Mixtures:

Pour the wet mixture over the dry mixture, stirring until combined and smooth, without any lumps.

5- Prepare the Cake Batter:

Transfer the batter into the prepared cake pan.

6- Prepare Crumble Topping:

In a bowl, combine the flour, sugar, almonds, and melted butter. Mix until ingredients are well combined.

7- Add Crumble Topping:

Sprinkle the crumble topping evenly over the cake batter. Add additional blueberries on top if desired.

8- Bake the Cake:

Place in the oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.

9- Make the Glaze:

While the cake is baking, mix together the powdered sugar, lemon juice, and heavy cream until smooth.

10- Cool and Glaze:
- Allow the cake to cool in the pan for 10-15 minutes, then remove the ring of the springform pan.
- Drizzle the lemon glaze over the cake. Let it cool completely before serving.

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour and 15 minutes
Servings: 12 slices
Calories per Serving: Approximately 350
Proteins: 5g
Fats: 18g
Carbohydrates: 41g
Equipment: 10-inch cake pan or springform pan, parchment paper, mixing bowls, whisk

Cooking Tips:

Make sure to gently fold the blueberries into the batter to avoid crushing them.
Use fresh lemon juice for a more vibrant flavor in both the cake and the glaze.

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Blueberry Lemon Crumb Cake