Blueberry Lemon Crumb Cake

This delicious Blueberry lemon crumb cake with an almond crumble topping and a drizzle of lemon glaze is the one to make. This simple cake has the perfect balance of moist, cakey texture and sweet crumb topping. It’s a great make-ahead treat for brunch, breakfast, or an afternoon pick-me-up.

—Cake Ingredients—

2 cups flour

2 teaspoons baking powder

1/8 teaspoon salt

2 cups blueberries

1 cup sugar

Zest of 1 lemon

3 eggs

1 cup oil (vegetable, canola, corn)

1 cup milk

The 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

1. Preheat the oven to 350°F. Grease a 10 inch round cake pan or springform pan. Place parchment paper into the bottom of the pan.

2. In a large bowl combine the dry ingredients and blueberries (flour, baking powder, salt, blueberries) and set aside.

3. In another bowl mix together the wet ingredients. First mix together sugar, lemon zest and rub both together until fragrant.

4. Next to the sugar add the eggs and oil and mix for about 2 minutes until pale yellow color. Next add in the milk, lemon juice and mix again.

5. Pour the wet mixture over the dry mixture and mix until well combined and no clumps.

6. Pour the cake batter into a prepared cake pan. Next work on the crumble topping.

7. For the crumble topping mix together flour, sugar, almonds, melted butter and mix until well combined.

8. Spread the crumble over the cake batter. Top with more blueberries. Bake for about 50 to 55 minutes or until a toothpick inserted into the center comes out clean.

9. For the glaze mix together powdered sugar, lemon juice and heavy cream.

10. Cool the cake for 10-15 minutes in the pan, then remove ring. Drizzle icing on cake. Cool completely before serving.

#lemon8partner #lemon8desserts #blueberrycake #lemonblueberrycake #lemon8desserts #dessert #cake