Saturday, May 3, 2014

Blueberry Crumble Cake with Lemon Icing

Our current favorite special-occasion-cake.  Holy mackerel, it's a goodie.  I make it for John whenever he does something even remotely cool so that eating it several times a month is justified.  It comes together so fast, too.  Great for entertaining... 

{What you need}
2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3 oz. plain greek yogurt
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla
1 1/2 cup blueberries (fresh/frozen)

For topping:
3/4 cup sugar
2/3 cup flour
6 tablespoons frozen butter (to grate in)

For the glaze:
2 cups powdered sugar
3-4 tablespoons lemon juice (fresh is best!)

Preheat the oven to 350.  Grease a 9 inch round cake pan and set aside.  Mix all dry ingredients together then add the wet and combine until just incorporated.  Fold in the blueberries and pour into prepared cake pan. For the topping, combine the flour and sugar and grate in the frozen butter.  Mix together with fingers until crumbly.  Sprinkle the topping over top the cake batter, making sure to cover EVERY SQUARE CENTIMETER with the topping because it will become the most delicious crumbly crust you've ever had and makes the cake.  Bake for 40-50 minutes (DON'T OVER BAKE!! It's better to under bake a little if you're worried...). While it's baking, combine powdered sugar and lemon juice until a glaze forms, then drizzle over hot cake.  Serves up great for breakfast, brunch, dessert, or for shameless grazing all day long.
Related Posts with Thumbnails