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Blueberry Lemon Crumb Cake

A beautiful lemon cake in between plumb blackberries and a crumb topping
Course Dessert
Cook Time 1 hour 15 minutes

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.