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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