Blueberry & Lemon Crumb Cake

This cake has been a favorite of mine for... I can't even tell you how long. When I received my wonderful Kitchen Aid stand mixer, it was the first thing I made. It was also the first thing I ever baked for Alex's family, the first summer that we were together I brought it down to their shore house and everyone ate it up (even their Mini Pinscher, Tippy who managed to find leftovers and devour them)! So I knew that this recipe would be a winner for my perfect brunch this past weekend. The cake stays moist with the blueberries and a hint of lemon zest, but the streusel topping is crunchy with a hint of citrus with the lemon glaze.

Blueberry & Lemon Crumb Cake

6 tbsp unsalted butter, softened
1/2 cup white sugar
1/4 cup brown sugar
2 eggs
1 tsp vanilla
1/2 tsp lemon zest
1/2 cup vanilla yogurt
1 1/4 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 cup blueberries

8 tbsp unsalted butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp kosher salt
1 cup flour

1 cup powdered sugar
1 tbsp lemon juice

Preheat your oven to 350 degrees. In the bowl of your stand mixer (or with a hand mixer), combine the 6 tbsp of butter along with the 1/2 cup white sugar and 1/4 cup brown sugar, mix them together for 4 minutes. Then add the eggs, vanilla, lemon zest and yogurt and mix them for an additional 2 minutes. In a small bowl, combine the 1 1/4 cups flour, baking powder, baking soda and kosher salt. With your mixer on low, add the dry flour mixture to the wet mixture slowly until they're combined. Finally, fold the blueberries into the batter with a rubber spatula. Pour this completed batter into a buttered loaf pan.
In a separate bowl, combine the 8 tbsp of butter, 1/2 cup white and brown sugar, the cinnamon, 1/4 tsp kosher salt and 1 cup of flour. Mix them together with a fork until they're perfectly combined. Crumble this mixture over the batter that's in the loaf pan.
Place the loaf pan into the oven for 60-90 minutes or until you place a cake tester/fork into the center and it comes out clean. Combine the powdered sugar and lemon juice in a small bowl. When the cake is cooled, drizzle this over it with a fork. Enjoy!


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