Ingredients
Scale
- 2 cups fresh blueberries
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Juice and zest of 1 lemon
- 1/2 cup brown sugar (for crumble topping)
- 1/2 cup rolled oats (for crumble topping)
- 1 teaspoon cinnamon (for crumble topping)
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter and granulated sugar, add eggs, then vanilla, lemon juice, and zest.
- Whisk flour, baking powder, and salt; add to wet ingredients and mix gently; fold in blueberries.
- Mix brown sugar, oats, flour, and cinnamon; blend in butter to form crumbs for the topping.
- Pour batter into greased pan, sprinkle crumble topping, and bake for 40-45 minutes.
- Cool in pan for 10 minutes, then transfer to wire rack. Serve warm or at room temperature.
Notes
- For a richer flavor, let the cake sit for a few hours before serving.
- This cake pairs well with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian