Lemon Blueberry Crumb Cake
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.
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- 1 3/4 Cup flour (sifted)
- 1 cup sugar
- 1/2 Cup or 1 stick butter (softened)
- 1/2 Cup milk
- 1 3/4 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. Lemon Juice
- 1 tsp. lemon zest
- 1/2 Cup Fresh Blueberries (not frozen)
- 2 TBSP. butter (softened)
- 2 TBSP. sugar
- 5 TBSP. flour
- 1 tsp. lemon zest
Ingredients
Cake Batter
Crumb Topping
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- 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.
- Add all ingredients to a bowl. Use a fork to mash the butter into the mix. Use hands to gently form crumbs.
- 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
This cake makes 12 small slices or 9 larger slices.
