Lemon Blueberry Crumble Cake

Indulge in the perfect marriage of tangy lemon and sweet blueberries with this irresistible Lemon Blueberry Crumble Cake recipe! Bursting with juicy berries and a buttery crumble topping, this dessert is sure to be a hit with your family and friends.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 egg
• 1/2 cup milk
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries

Instructions:

• 1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
• 2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
• 3. Add the egg, milk, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
• 4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• 5. Gently fold in the blueberries.
• 6. Pour the batter into the prepared cake pan and spread it out evenly.
• 7. In a small bowl, combine 1/4 cup of flour, 1/4 cup of sugar, and 2 tablespoons of butter to make the crumble topping. Sprinkle the crumble over the cake batter.
• 8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• 9. Allow the cake to cool before serving.

Nutrition Information:

• Calories: 280 per serving
• Fat: 10g
• Carbohydrates: 45g
• Protein: 3g
• Fiber: 2g