There aresome flavours that work year round and on every occasion. Lemon is one of them. Thisrecipe was my first choice for the cookout a few Sundays ago, but eventuallystrawberries won.
What’s veryinteresting is that it’s a coffee cake made with oil. So it comes togetherreally fast. The last month I’ve had a lot of work-related changes going on. Goodones. And they inevitably bring changes in my everyday life. So unthinkablethings happened, like I was not able to post the upside down cake for TWD last tuesday,the horror, I know. Recipes like this lemon blueberry crumb cake keep me goingand happy in the kitchen. And a food blog with easy, scrumptious recipes forcoffee cakes is always welcome I think. This one certainly fits the bill.
Lemon andblueberries are best friends, we all know that. If you want to try otherflavours I would suggest some acid on either the fruit or the zest. Likestrawberries and lime. This was a crowd pleaser, my dad being at the top of thecrowd. He even took a doggie bag home for the next day’s breakfast.
LEMON CRUMB CAKE
barely adapted from Bon Appetit, April 1995
2 cups allpurpose flour
1 cup sugar
½ cuppacked golden brown sugar
Grated zestof 2 lemons
½ teaspoonground cinnamon
½ cupvegetable oil
2 Tbs freshlemon juice
1 cup sourcream
1 large egg
1 teaspoonvanilla extract
1 teaspoonbaking powder
1 teaspoonbaking soda
¾ cupblueberries, fresh or frozen
Powderedsugar, for sprinkling
Preheatoven to 325ºF /170ºC. Lightly butter or spray a non-stick 8 inch round or square pan.
In a bowlstir flour, sugars, zest and cinnamon. Make a hole in the middle, add oil andlemon juice and mix with a fork until flour is evenly moistened and mixtureforms clumps. Set aside 1 cup of this mixture.
To theremaining mixture add egg, sour cream, vanilla, baking powder and baking soda.Mix well with an electric mixer until batter is smooth.
Spred inprepared pan and sprinkle with reserved cup of crumb mixture. Scatterblueberries on top. Bake for about 40 to 45 minutes, or until dry, golden and atester inserted comes out clean.
Let cool onwire rack. Sprinkle with powdered sugar and serve.