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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.
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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.