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.

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% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

Step 6

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

Step 7

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

Step 8

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.

Step 9

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

Step 10

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

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