Lemon Blueberry Muffin Crumble Cake

Servings

• Serves 8-10 people

Ingredients

For the cake:

• 2 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons grated lemon zest
• 2 cups fresh or frozen blueberries

For the crumble:

• 1 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Instructions

Preheat and prep

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

Make the cake

In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large bowl, using an electric mixer, beat the butter until creamy. Add eggs one at a time, beating well after each addition. Stir in lemon juice and zest. Gradually add dry ingredients to wet ingredients, stirring until just combined. Gently fold in blueberries.

Make the crumble

In a small bowl, mix together oats, brown sugar, cinnamon, and nutmeg. Add cold butter and use your fingers or a pastry blender to work it into the dry ingredients until the mixture resembles coarse crumbs.

Assemble and bake

Pour cake batter into prepared baking dish. Top with crumble mixture, spreading evenly to cover the entire surface. Bake for 40-45 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Variations

• For an added crunch, sprinkle some chopped pecans or walnuts on top of the crumble before baking.
• Replace lemon juice with orange or lime juice for a different flavor profile.