Summer is here! And there’s so many different Summertime desserts that are delicious.
This Blackberry Lemon Crumb Cake is perfect for entertaining or even for just you. Hey, I don’t judge! Lol.
This cake has a layer of blackberries, then the delicious lemon cake layer, topped with a crumble.
It’s made with oil, so it’s very soft and moist. If you prefer a firmer cake, switch out the oil for butter.
This is definitely one to make for your next gathering!
Blueberry Lemon Crumb Cake
A beautiful lemon cake in between plumb blackberries and a crumb topping
Ingredients
- 1/2 cup olive or vegetable oil
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- juice of 2 lemons
- zest of 2 lemons
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup buttermilk
- 2 pints blackberries
Crumble
- 1/2 cup flour
- 1/4 cup granulated sugar
- 3 tbsp butter
Instructions
- Pre-heat oven to 350 degrees.Line a springform pan with parchment paper. Oil and flour the sides of the pan. Wash blackberries, then place them on top of the parchment. In a Standing mixer bowl add oil and sugar. Mix in eggs. Add vanilla, lemon juice and lemon zest. Mix. Add dry ingredients and buttermilk and blend. Pour into the pan on top of the blackberries. In a small bowl, mix ingredients for crumble. With your fingers, mash the butter into the flour and sugar until crumbly. Spread on top of the batter. Bake for 1 hour to 1 hour and 15 minutes. Cool and serve on a cake platter.
