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Lemon Blueberry Crumb Cake Heavenly Treat to Savor

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- 1 cup fresh blueberries - 1 tablespoon lemon zest - 1 tablespoon lemon juice Fresh blueberries are key. They add sweetness and a burst of flavor. Lemon zest brings a bright taste. The juice adds tartness, balancing the sweetness of the cake. - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup all-purpose flour (for crumb topping) - ½ cup rolled oats - ½ cup brown sugar - 1 teaspoon cinnamon The flour gives the cake its structure. Baking powder and baking soda help it rise. Salt is vital for flavor balance. For the crumb topping, oats add texture. Brown sugar and cinnamon bring warmth and sweetness. - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup sour cream or Greek yogurt Softened butter makes the cake rich. Sugar adds sweetness and moisture. Eggs help bind the ingredients. Vanilla brings depth of flavor. Sour cream or yogurt keeps the cake moist and fluffy. Using these ingredients creates a cake that is light, fluffy, and bursting with flavor. Each part plays a role in making this lemon blueberry crumb cake a heavenly treat to savor. {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - Grease a 9-inch round cake pan and line it with parchment paper. - In a small bowl, combine 1 cup of fresh blueberries, 1 tablespoon of lemon zest, and 1 tablespoon of lemon juice. Gently toss to coat the blueberries. - In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set this aside. - In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. This takes about 3-4 minutes. - Add 2 large eggs, one at a time, mixing well after each. Then stir in 1 teaspoon of vanilla extract. - Gradually add the dry ingredients to the butter mixture, alternating with ½ cup of sour cream or Greek yogurt. Mix just until combined; be careful not to overmix. - Fold in the blueberry mixture, ensuring even distribution without crushing the berries. Pour the cake batter into the prepared pan, smoothing the top with a spatula. - In a separate bowl, prepare the crumb topping. Combine ½ cup of all-purpose flour, ½ cup of rolled oats, ½ cup of brown sugar, ¼ cup of melted unsalted butter, and 1 teaspoon of cinnamon. Mix until crumbly. - Sprinkle the crumb mixture evenly over the cake batter. - Bake in the preheated oven for 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. - Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. To bake the best Lemon Blueberry Crumb Cake, start with room temperature ingredients. This helps the butter and sugar mix well, making your batter fluffy. Cold eggs or butter can make your cake dense. Even baking is key for a great cake. Rotate the pan halfway through baking. This helps the cake bake evenly. Also, avoid opening the oven door too much. Each time you open it, heat escapes, and you risk uneven baking. How do you know when your cake is done? Look for a golden top. A toothpick inserted into the center should come out clean. If it has batter on it, bake a little longer. For the crumb topping, it should look sandy and clump together. You want it to have some larger bits for crunch. If it looks too wet, it won't crisp up nicely. Dust your cake with powdered sugar before serving. It adds a nice sweet touch and looks pretty. For garnishing, use fresh blueberries and lemon slices. They add a burst of color and freshness. Place a few on the plate next to a slice of cake for a lovely presentation. Pro Tips Choose Fresh Blueberries: Opt for plump, firm blueberries that are deep in color for the best flavor and presentation. Room Temperature Ingredients: Ensure your butter, eggs, and sour cream (or Greek yogurt) are at room temperature for better mixing and a lighter cake texture. Don't Overmix the Batter: Mix until just combined to avoid a dense cake; a few lumps are perfectly fine. Cool Completely Before Serving: Allow the cake to cool fully on a wire rack to enhance its flavor and texture before slicing. {{image_2}} You can change the flavor of your Lemon Blueberry Crumb Cake in fun ways. Try adding almond extract for a nutty twist. Just a teaspoon will do! Vanilla extract works well too. It adds a warm, sweet touch. You can also use other fruits. Raspberries and strawberries are great options. They bring different tastes and colors. This keeps the cake exciting for your taste buds. If you need gluten-free options, you can use gluten-free flour. Many brands work well as a swap. Just make sure to check the package for best results. For dairy-free needs, almond milk can replace regular milk or sour cream. Coconut yogurt is another good choice. These swaps help everyone enjoy this cake without worry. You might want to cut back on sugar. You can use less sugar than the recipe calls for. The cake will still taste great! Another idea is to swap unsweetened applesauce for butter. This keeps the cake moist while reducing fat. It’s a smart way to enjoy this treat guilt-free! To keep your Lemon Blueberry Crumb Cake fresh at room temperature, wrap it in plastic wrap. Place it in an airtight container. This method protects the cake from drying out. It stays good for up to three days. If your kitchen is warm, consider placing it in the fridge. For best practices in refrigerated storage, use a cake keeper or a tightly sealed container. This will keep the cake moist. It can last up to a week in the fridge. Just make sure to bring it back to room temperature before serving. This will enhance the flavor and texture. If you want to enjoy your cake later, freezing is a great option. First, let it cool completely. Slice it into pieces or freeze it whole. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. This will help prevent freezer burn. Your cake can last up to three months in the freezer. To thaw and reheat the cake, take it out of the freezer. Leave it in the fridge overnight for slow thawing. If you want it warm, preheat your oven to 350°F (175°C). Heat the cake for about 10-15 minutes. This will bring back its fresh-baked taste. You can use Greek yogurt instead of sour cream. Greek yogurt gives the same creamy texture. It also adds a nice tang to the cake. If you want a lighter option, use buttermilk. Adjust the amount to keep the cake moist. Yes, you can use frozen blueberries. Just make sure to thaw and drain them first. This step helps prevent extra moisture in the cake. Toss them with a bit of flour to keep them from sinking. To check for doneness, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is done. The edges should look golden brown and pull slightly away from the pan. Yes, you can make this cake ahead of time. Bake it, then let it cool completely. Wrap it well and store it at room temperature for up to two days. You can also refrigerate it for a week. Store leftover cake in an airtight container. Keep it at room temperature for short-term storage. For longer storage, wrap it tightly and freeze it. Thaw it at room temperature when you’re ready to enjoy more. This blog post covers how to make a delicious blueberry lemon cake. You learned about fresh, dry, and wet ingredients. I provided step-by-step instructions to ensure you bake it perfectly. I also shared tips for flavor variations, dietary adjustments, and storage options. Remember, baking should be fun and creative. With these insights, you can enjoy this cake your way. Happy baking!

WANT TO SAVE THIS RECIPE?

If you love the bright taste of lemon and the sweetness of blueberries, this Lemon Blueberry Crumb Cake is for you! This treat has a soft, moist crumb and a crunchy topping that will leave your taste buds dancing. Follow my step-by-step guide to create a dessert that’s perfect for any occasion. Slice it up, serve it warm, and get ready to savor every bite. Let’s get baking!

Why I Love This Recipe

  1. Bright and Fresh Flavor: The combination of lemon and blueberries creates a delightful balance of tart and sweet, making every bite refreshing.
  2. Perfectly Moist Texture: The addition of sour cream (or Greek yogurt) ensures that the cake is incredibly moist and tender, a texture everyone will love.
  3. Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of any skill level.
  4. Stunning Presentation: The crumb topping not only adds texture but also gives the cake an appealing, rustic look that’s perfect for any occasion.

Ingredients

Fresh Ingredients

– 1 cup fresh blueberries

– 1 tablespoon lemon zest

– 1 tablespoon lemon juice

Fresh blueberries are key. They add sweetness and a burst of flavor. Lemon zest brings a bright taste. The juice adds tartness, balancing the sweetness of the cake.

Dry Ingredients

– 1 ½ cups all-purpose flour

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– ½ cup all-purpose flour (for crumb topping)

– ½ cup rolled oats

– ½ cup brown sugar

– 1 teaspoon cinnamon

The flour gives the cake its structure. Baking powder and baking soda help it rise. Salt is vital for flavor balance. For the crumb topping, oats add texture. Brown sugar and cinnamon bring warmth and sweetness.

Wet Ingredients

– ½ cup unsalted butter, softened

– 1 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– ½ cup sour cream or Greek yogurt

Softened butter makes the cake rich. Sugar adds sweetness and moisture. Eggs help bind the ingredients. Vanilla brings depth of flavor. Sour cream or yogurt keeps the cake moist and fluffy.

Using these ingredients creates a cake that is light, fluffy, and bursting with flavor. Each part plays a role in making this lemon blueberry crumb cake a heavenly treat to savor.

Step-by-Step Instructions

Prepping the Oven and Pan

– Preheat the oven to 350°F (175°C).

– Grease a 9-inch round cake pan and line it with parchment paper.

Mixing Ingredients

– In a small bowl, combine 1 cup of fresh blueberries, 1 tablespoon of lemon zest, and 1 tablespoon of lemon juice. Gently toss to coat the blueberries.

– In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set this aside.

– In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. This takes about 3-4 minutes.

Creating the Cake Batter

– Add 2 large eggs, one at a time, mixing well after each. Then stir in 1 teaspoon of vanilla extract.

– Gradually add the dry ingredients to the butter mixture, alternating with ½ cup of sour cream or Greek yogurt. Mix just until combined; be careful not to overmix.

– Fold in the blueberry mixture, ensuring even distribution without crushing the berries. Pour the cake batter into the prepared pan, smoothing the top with a spatula.

Making and Adding the Crumb Topping

– In a separate bowl, prepare the crumb topping. Combine ½ cup of all-purpose flour, ½ cup of rolled oats, ½ cup of brown sugar, ¼ cup of melted unsalted butter, and 1 teaspoon of cinnamon. Mix until crumbly.

– Sprinkle the crumb mixture evenly over the cake batter.

Cooling and Serving

– Bake in the preheated oven for 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.

– Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Tips & Tricks

Baking Success Tips

To bake the best Lemon Blueberry Crumb Cake, start with room temperature ingredients. This helps the butter and sugar mix well, making your batter fluffy. Cold eggs or butter can make your cake dense.

Even baking is key for a great cake. Rotate the pan halfway through baking. This helps the cake bake evenly. Also, avoid opening the oven door too much. Each time you open it, heat escapes, and you risk uneven baking.

Visual and Textural Cues

How do you know when your cake is done? Look for a golden top. A toothpick inserted into the center should come out clean. If it has batter on it, bake a little longer.

For the crumb topping, it should look sandy and clump together. You want it to have some larger bits for crunch. If it looks too wet, it won’t crisp up nicely.

Serving Suggestions

Dust your cake with powdered sugar before serving. It adds a nice sweet touch and looks pretty.

For garnishing, use fresh blueberries and lemon slices. They add a burst of color and freshness. Place a few on the plate next to a slice of cake for a lovely presentation.

Pro Tips

  1. Choose Fresh Blueberries: Opt for plump, firm blueberries that are deep in color for the best flavor and presentation.
  2. Room Temperature Ingredients: Ensure your butter, eggs, and sour cream (or Greek yogurt) are at room temperature for better mixing and a lighter cake texture.
  3. Don’t Overmix the Batter: Mix until just combined to avoid a dense cake; a few lumps are perfectly fine.
  4. Cool Completely Before Serving: Allow the cake to cool fully on a wire rack to enhance its flavor and texture before slicing.

Variations

Flavor Variations

You can change the flavor of your Lemon Blueberry Crumb Cake in fun ways. Try adding almond extract for a nutty twist. Just a teaspoon will do! Vanilla extract works well too. It adds a warm, sweet touch.

You can also use other fruits. Raspberries and strawberries are great options. They bring different tastes and colors. This keeps the cake exciting for your taste buds.

Dietary Adjustments

If you need gluten-free options, you can use gluten-free flour. Many brands work well as a swap. Just make sure to check the package for best results.

For dairy-free needs, almond milk can replace regular milk or sour cream. Coconut yogurt is another good choice. These swaps help everyone enjoy this cake without worry.

Healthier Options

You might want to cut back on sugar. You can use less sugar than the recipe calls for. The cake will still taste great!

Another idea is to swap unsweetened applesauce for butter. This keeps the cake moist while reducing fat. It’s a smart way to enjoy this treat guilt-free!

Storage Info

Short-term Storage

To keep your Lemon Blueberry Crumb Cake fresh at room temperature, wrap it in plastic wrap. Place it in an airtight container. This method protects the cake from drying out. It stays good for up to three days. If your kitchen is warm, consider placing it in the fridge.

For best practices in refrigerated storage, use a cake keeper or a tightly sealed container. This will keep the cake moist. It can last up to a week in the fridge. Just make sure to bring it back to room temperature before serving. This will enhance the flavor and texture.

Long-term Storage

If you want to enjoy your cake later, freezing is a great option. First, let it cool completely. Slice it into pieces or freeze it whole. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. This will help prevent freezer burn. Your cake can last up to three months in the freezer.

To thaw and reheat the cake, take it out of the freezer. Leave it in the fridge overnight for slow thawing. If you want it warm, preheat your oven to 350°F (175°C). Heat the cake for about 10-15 minutes. This will bring back its fresh-baked taste.

FAQs

What can I substitute for sour cream in this recipe?

You can use Greek yogurt instead of sour cream. Greek yogurt gives the same creamy texture. It also adds a nice tang to the cake. If you want a lighter option, use buttermilk. Adjust the amount to keep the cake moist.

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just make sure to thaw and drain them first. This step helps prevent extra moisture in the cake. Toss them with a bit of flour to keep them from sinking.

How can I tell when the cake is done baking?

To check for doneness, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is done. The edges should look golden brown and pull slightly away from the pan.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time. Bake it, then let it cool completely. Wrap it well and store it at room temperature for up to two days. You can also refrigerate it for a week.

What’s the best way to store leftover cake?

Store leftover cake in an airtight container. Keep it at room temperature for short-term storage. For longer storage, wrap it tightly and freeze it. Thaw it at room temperature when you’re ready to enjoy more.

This blog post covers how to make a delicious blueberry lemon cake. You learned about fresh, dry, and wet ingredients. I provided step-by-step instructions to ensure you bake it perfectly. I also shared tips for flavor variations, dietary adjustments, and storage options.

Remember, baking should be fun and creative. With these insights, you can enjoy this cake your way. Happy bakin

- 1 cup fresh blueberries - 1 tablespoon lemon zest - 1 tablespoon lemon juice Fresh blueberries are key. They add sweetness and a burst of flavor. Lemon zest brings a bright taste. The juice adds tartness, balancing the sweetness of the cake. - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup all-purpose flour (for crumb topping) - ½ cup rolled oats - ½ cup brown sugar - 1 teaspoon cinnamon The flour gives the cake its structure. Baking powder and baking soda help it rise. Salt is vital for flavor balance. For the crumb topping, oats add texture. Brown sugar and cinnamon bring warmth and sweetness. - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup sour cream or Greek yogurt Softened butter makes the cake rich. Sugar adds sweetness and moisture. Eggs help bind the ingredients. Vanilla brings depth of flavor. Sour cream or yogurt keeps the cake moist and fluffy. Using these ingredients creates a cake that is light, fluffy, and bursting with flavor. Each part plays a role in making this lemon blueberry crumb cake a heavenly treat to savor. {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - Grease a 9-inch round cake pan and line it with parchment paper. - In a small bowl, combine 1 cup of fresh blueberries, 1 tablespoon of lemon zest, and 1 tablespoon of lemon juice. Gently toss to coat the blueberries. - In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set this aside. - In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. This takes about 3-4 minutes. - Add 2 large eggs, one at a time, mixing well after each. Then stir in 1 teaspoon of vanilla extract. - Gradually add the dry ingredients to the butter mixture, alternating with ½ cup of sour cream or Greek yogurt. Mix just until combined; be careful not to overmix. - Fold in the blueberry mixture, ensuring even distribution without crushing the berries. Pour the cake batter into the prepared pan, smoothing the top with a spatula. - In a separate bowl, prepare the crumb topping. Combine ½ cup of all-purpose flour, ½ cup of rolled oats, ½ cup of brown sugar, ¼ cup of melted unsalted butter, and 1 teaspoon of cinnamon. Mix until crumbly. - Sprinkle the crumb mixture evenly over the cake batter. - Bake in the preheated oven for 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. - Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. To bake the best Lemon Blueberry Crumb Cake, start with room temperature ingredients. This helps the butter and sugar mix well, making your batter fluffy. Cold eggs or butter can make your cake dense. Even baking is key for a great cake. Rotate the pan halfway through baking. This helps the cake bake evenly. Also, avoid opening the oven door too much. Each time you open it, heat escapes, and you risk uneven baking. How do you know when your cake is done? Look for a golden top. A toothpick inserted into the center should come out clean. If it has batter on it, bake a little longer. For the crumb topping, it should look sandy and clump together. You want it to have some larger bits for crunch. If it looks too wet, it won't crisp up nicely. Dust your cake with powdered sugar before serving. It adds a nice sweet touch and looks pretty. For garnishing, use fresh blueberries and lemon slices. They add a burst of color and freshness. Place a few on the plate next to a slice of cake for a lovely presentation. Pro Tips Choose Fresh Blueberries: Opt for plump, firm blueberries that are deep in color for the best flavor and presentation. Room Temperature Ingredients: Ensure your butter, eggs, and sour cream (or Greek yogurt) are at room temperature for better mixing and a lighter cake texture. Don't Overmix the Batter: Mix until just combined to avoid a dense cake; a few lumps are perfectly fine. Cool Completely Before Serving: Allow the cake to cool fully on a wire rack to enhance its flavor and texture before slicing. {{image_2}} You can change the flavor of your Lemon Blueberry Crumb Cake in fun ways. Try adding almond extract for a nutty twist. Just a teaspoon will do! Vanilla extract works well too. It adds a warm, sweet touch. You can also use other fruits. Raspberries and strawberries are great options. They bring different tastes and colors. This keeps the cake exciting for your taste buds. If you need gluten-free options, you can use gluten-free flour. Many brands work well as a swap. Just make sure to check the package for best results. For dairy-free needs, almond milk can replace regular milk or sour cream. Coconut yogurt is another good choice. These swaps help everyone enjoy this cake without worry. You might want to cut back on sugar. You can use less sugar than the recipe calls for. The cake will still taste great! Another idea is to swap unsweetened applesauce for butter. This keeps the cake moist while reducing fat. It’s a smart way to enjoy this treat guilt-free! To keep your Lemon Blueberry Crumb Cake fresh at room temperature, wrap it in plastic wrap. Place it in an airtight container. This method protects the cake from drying out. It stays good for up to three days. If your kitchen is warm, consider placing it in the fridge. For best practices in refrigerated storage, use a cake keeper or a tightly sealed container. This will keep the cake moist. It can last up to a week in the fridge. Just make sure to bring it back to room temperature before serving. This will enhance the flavor and texture. If you want to enjoy your cake later, freezing is a great option. First, let it cool completely. Slice it into pieces or freeze it whole. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. This will help prevent freezer burn. Your cake can last up to three months in the freezer. To thaw and reheat the cake, take it out of the freezer. Leave it in the fridge overnight for slow thawing. If you want it warm, preheat your oven to 350°F (175°C). Heat the cake for about 10-15 minutes. This will bring back its fresh-baked taste. You can use Greek yogurt instead of sour cream. Greek yogurt gives the same creamy texture. It also adds a nice tang to the cake. If you want a lighter option, use buttermilk. Adjust the amount to keep the cake moist. Yes, you can use frozen blueberries. Just make sure to thaw and drain them first. This step helps prevent extra moisture in the cake. Toss them with a bit of flour to keep them from sinking. To check for doneness, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is done. The edges should look golden brown and pull slightly away from the pan. Yes, you can make this cake ahead of time. Bake it, then let it cool completely. Wrap it well and store it at room temperature for up to two days. You can also refrigerate it for a week. Store leftover cake in an airtight container. Keep it at room temperature for short-term storage. For longer storage, wrap it tightly and freeze it. Thaw it at room temperature when you’re ready to enjoy more. This blog post covers how to make a delicious blueberry lemon cake. You learned about fresh, dry, and wet ingredients. I provided step-by-step instructions to ensure you bake it perfectly. I also shared tips for flavor variations, dietary adjustments, and storage options. Remember, baking should be fun and creative. With these insights, you can enjoy this cake your way. Happy baking!

Lemon Blueberry Crumb Cake

A deliciously moist cake filled with fresh blueberries and topped with a crumbly topping, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1 cup fresh blueberries
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup sour cream or Greek yogurt
  • 0.5 cup all-purpose flour (for crumb topping)
  • 0.5 cup rolled oats
  • 0.5 cup brown sugar
  • 0.25 cup unsalted butter, melted
  • 1 teaspoon cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
  • In a small bowl, combine the fresh blueberries, lemon zest, and lemon juice. Gently toss to coat and set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream (or Greek yogurt). Mix just until combined; do not overmix.
  • Fold in the blueberry mixture carefully, ensuring even distribution without crushing the blueberries.
  • Pour the cake batter into the prepared pan, smoothing the top with a spatula.
  • In a separate bowl, prepare the crumb topping. Combine flour, rolled oats, brown sugar, melted butter, and cinnamon until crumbly. Sprinkle the crumb mixture evenly over the cake batter.
  • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Slice the cake into wedges and serve on plates, optionally dusting with powdered sugar and garnishing with a few fresh blueberries and a lemon slice for a pop of color.
Keyword blueberry, cake, dessert, lemon

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