Lemon Blueberry Crumb Cake

Lemon Blueberry Crumb cake 1




Memories of Nana 

When my Nana passed away, she left me all of her recipes. These ranged from cookbooks to handwritten cards with notes on the back which are so exciting to read. These recipes are very special to me. I love that when I open them, they still smell like her house. It makes me feel like even though she has passed, she’s still with me in the kitchen. Every time I open the recipes I can still see my Nana walking around the kitchen in her Clark’s slippers. There are so many things that I still remember about her. The way she’d wave her neatly manicured hands in church, the sparkles in her diamonds, the way she smelled, and how she would softly kiss me on the cheek when she’d see me wearing her pink Mary Kay lipstick. I miss her dearly and am glad that I can still feel close to her when looking through the recipes she’s passed down to me.

 Lemon Blueberry Crumb Cake 
This lemon blueberry crumb cake recipe was an amazing find! So many of my Nana’s recipes are good, but this one is absolutely amazing. Of course, as with most recipes I find, I had to put my own twist on it. The original recipe was just a lemon cake. I added the blueberry and the crumb topping which took this recipe over the top! I mean, who doesn’t love a good crumb topping? When I was a kid, I used to sneak into the kitchen and make myself a little bowl of crumb topping. My mom still doesn’t know I used to do that!
Nothing says summer like the delicious combination of Blueberry and Lemon. I also like that this makes a smaller pan. There’s less for me to stuff my face with! But if you’re planning on taking this cake to a get-together, I’d recommend making 2 or 3 cakes and cutting into smaller pieces.
Lemon blueberry crumb cake 2 pan shot
Lemon Blueberry Crumb Cake
Lemon Blueberry Crumb Cake
Print Recipe
Lemon Blueberry Crumb Cake
Lemon Blueberry Crumb Cake
Print Recipe
Ingredients
Cake Batter
Crumb Topping
Servings:
Instructions
Cake Batter
  1. Add all of the cake ingredients into a bowl, excluding the blueberries. Mix well. The batter will be thick. Add in blueberries. Pour batter into a greased 7x11 cake pan. (I used a glass pan.
Crumb topping
  1. Add all ingredients to a bowl. Use a fork to mash the butter into the mix. Use hands to gently form crumbs.
  2. Once the cake batter is poured into pan, gently press the crumbs on top of cake batter. Bake cake @ 350 degrees for 35-40 minutes, or until golden brown and toothpick comes out clean
Recipe Notes

This cake makes 12 small slices or 9 larger slices.

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