Lemon Blueberry Crumb Cake
Lemon blueberry crumb cake is a great dish to make for special occasions, family gatherings and those fun parties.
Equipment
Ingredients
Cake:
- 2 cups flour
- 1 tablespoon baking powder
- 1 egg
- 1 cup sugar
- 1/2 cup freshly squeezed lemon juice about 2 lemon's worth
- 1 stick melted butter and cool
- 1 cup sour cream
- 2 cups blueberries
Crumb Topping:
- 3/4 cup powdered sugar
- 1/2 cup flour
- 4 tablespoons melted butter
- 1/2 teaspoon lemon juice
Instructions
Cake
- Preheat the oven to 350℉ degrees
- Spray a 8x8 or 9x13 pan with non-stick spray.
- In a small bowl, add the flour, baking powder and salt and blueberries and mix and set aside.
- In a large bowl, add the egg and whisk until the egg yolks turn a lighter yellow..
- Add the sugar into the egg and mix.
- Add the lemon juice.
- Add the melted butter (be sure it is cooled and not hot) and mix into the egg and sugar.
- Add 1/2 the sour cream and mix and then add the remainder and mix.
- Pour the dry ingredients into the wet gradually and stir until incorporated.
- Put into the 8x8 dish.
Crumb topping
- In a bowl mix ingredients together.
- Crumb topping should become a ball or crumbly.
- Crumble over the top of the dish all over. (if you use a 9x13 you may want to double the crumb topping recipe to cover more area)
- Bake for 50-55 minutes or until golden brown and the toothpick comes out clean.
- Let cool and serve.