Blueberry Lemon Crumble Cake
I was having some friends over for breakfast over the weekend and decided to bake a little something special. What’s the point of having friends if you can’t use them as guinea pigs for you bakes. I had been thinking about baking a cake and had fresh blueberries and lemons lying around, and this is the result.
This a simple recipes that uses just two bowls and simple ingredients. I used a 10-inch springform pan for this recipe. I find it much easier to pop the cake out after it cools and serve.
Blueberry Lemon Crumble Cake
Prep Time: 20 Minutes
Bake Time: 45 Minutes
Total Time: 1:05 Hours
Ingredients
1 1/2 Cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
3/4 cup brown sugar
1/2 tsp salt
2/3 cup Vegetable oil
2/3 cup buttermilk
2 large eggs beaten
2 tsp vanilla extract
1 1/2 cups fresh blueberries
2 tbsp fresh lemon juice
zest of 1 lemon
Crumble Topping
1 /2 cup all-purpose flour
1/3 brown sugar
6 tbsp button (cold and cut into small cubes)
Instructions
Preheat your over to 350 degrees F. Spray a 10-inch pan with non-stick spray.
In a large bowl, mix the dry ingredients (flour, baking powder, baking soda, brown sugar, and salt). To this mixture add oil, buttermilk, beaten eggs, vanilla, lemon juice and lemon zest. Mix the wet ingredients with the dry, stir just enough everything is well blended.
Pour the batter into the sprayed pan and top with the fresh blueberries.
For the Crumble, in a medium bowl, combine the flour, brown sugar and the cold butter. Either Using a pastry cutter or your fingers mix ingredients together until a crumbly streusel is formed. Sprinkle this streusel over the berries in the pan.
Bake the cake for 40 - 45 minutes or until lightly golden brown on top and set. Stick a knife in the middle of the cake and if i comes out clean, the cake is ready. Allow the cake to cool all the way before removing it from the pan.
Serve and enjoy!
