Please take our survey! Click here
Please enter the email you’re using for this account.
Esty is all in for giving cinnamon buns a much-needed vacation from the spotlight. Let’s shake things up with a delectable lemon cake elevated with bursting blueberries for a mouthwatering combination. This dessert is topped off with a thick layer of crumbs infused with a vibrant punch of lemon.
Plus, Esty shares a bonus life hack on cutting a flawless circle of parchment paper for your round pan.
Get the recipe:
Cake
3/4 cup sugar
juice and zest of 1 lemon
2 cups Glicks Flour
2 and 1/2 teaspoons Haddar Baking Powder
pinch of salt
1/4 cup butter or vegan butter, softened
3/4 cup milk or non-dairy milk, such as Gefen Almond Milk
1 egg
2 cups blueberries
Get the full recipe for Lemon Blueberry Crumb Cake!
For more with Esty, watch Easy Does It.
How Would You
Rate this video?
Please log in to rate
Such an amazing parchment paper tip! I ALWAYSSSSSSSSSS struggle with that!😁
Same! It’s a great tip.
-Chana Tzirel from Kosher.com
I made this lemon blueberry coffee cake for after the fast and everyone loved it!
I made these into muffins and baked them for 25 minutes. They were light and fluffy.
really good!!!!!!!!!
If i make these into muffins how long should i bake them?
Hi! Esty said she’s never tried them in muffins but they should work. She recommends checking them after 20-25 min to see if they’re done.