Nothing makes me think of summer more than lemon and blueberries and this light and delicious cake is just perfect for snacking!
1 3/4 c flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp kosher salt
2 eggs
1/2 c oil
1/2 cup whole milk (may sub full fat coconut milk)
1 tsp vanilla extract
Zest of 1 lemon
1 tsp lemon juice
1 heaping cup fresh blueberries
Crumbs:
1/2 c flour
1/4 c granulated sugar
1/4 c light brown sugar
1/4 cup oil
Pinch of salt
Glaze:
1 cup powdered sugar
1-2 tbsp lemon juice
Preheat oven to 350°.
In a large bowl mix the flour, sugar, baking powder and salt. In a separate bowl mix the eggs, oil, milk, vanilla, lemon zest, and juice. Add the wet ingredients to the dry ingredients and mix to incorporate. Stir in the blueberries.
In a separate bowl mix the crumb ingredients until crumbly.
Pour the batter into a parchment-lined 9×13 pan, Sprinkle with crumbs. Bake for 35-45 minutes or until a toothpick inserted comes out clean.
While the cake is baking prepare the glaze. Drizzle the glaze onto the cooled cake
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If I want to make it parve what milk do you recommend?
Almond, oat, coconut.
I made this with gluten-free flour and frozen blueberries but it came out as delicious as expected! I will definitely be making it again!
awesome!
Hi can I freeze this ?
yes.
Lemon’s and Blueberrie’s, I’m in heaven!
Looks amazing!! Can’t wait to make it!! Thank you!!
Can I sub frozen blueberries for fresh successfully? Hard to find now in Israel fresh. If yes, thaw out first? Thx!
Yes, no problem. No need to thaw. You can toss in a bit of flour first.
Can you sub frozen for fresh blueberries? If yes, do you thaw first?
Would like to make this recipe today but can only get frozen blueberries. Would that work in this recipe, and if yes, do I thaw them first? Thx in advance
Yes, no need to thaw.