THE BEST PART OF LEMON BLUEBERRY CAKE

Plans to make lemon blueberry cake got derailed this summer because I, well…

ate the blueberries.

I do the same when I make these Hershey Kisses.

Lemon and blueberries are the perfect combination before we make room for pumpkin bread and these pumpkin cookies.

But until then, there are weekends for lemon blueberry cake.

I love making lemon blueberry cake on a Saturday morning and then nibbling my way around it until Sunday.

Thankfully, my husband loves breakfast breads.

In full disclosure, I made my first batch this spring,

except

I forgot the crumbly topping.

I know.

Just ask my sister.

In fact, before I share a recipe, my sister asks,

“Did you follow the recipe?”

The crumbly topping is the best part of this breakfast cake!

This recipe is from Joanna Gaines, but all edits and substitutions are my own.

Since I forgot the crumbly topping, I thought it best to start with the ingredients for the crumbly goodness.

LEMON BLUEBERRY CAKE

LEMON BLUEBERRY INGREDIENT LIST

Crumbly t\Topping
½ cup all-purpose flour
3 tablespoons sugar
2 tablespoons unsalted butter, melted
1 tablespoon freshly grated lemon zest

INGREDIENT LIST FOR BLUEBERRY LEMON CAKE

Lemon Blueberry Bread
1 ½ cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup sugar
8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
3 large eggs, at room temperature
1 teaspoon vanilla extract ( I like Costco’s price).
1 cup sour cream
⅓ cup fresh lemon juice
2 tablespoons freshly grated lemon zest
1 cup fresh or frozen blueberries
Nonstick baking spray (Costco for the win). See my note below.

Instructions
To make the crumbs:

In a small bowl, stir together the flour, sugar, melted butter, and zest until it forms mini clumps.

Preheat oven to 375.

Spray the bread pan (or a bundt pan) with cooking spray (my favorite is Costco- the nozzle doesn’t get clogged.

In a medium bowl, stir together 1½ cups of the flour, the baking powder, and salt.

In a large bowl ( or mixing bowl), whisk together the sugar, softened butter, eggs, and vanilla.

Slowly add the flour mixture to the sugar mixture, alternating with the sour cream until combined. Gently stir in the lemon juice and lemon zest.

Toss the blueberries with the remaining tablespoon of flour, then fold them into the batter with a spatula.

Pour the batter into the prepared loaf pan.

Sprinkle the crumb topping over the batter.

Bake until a toothpick inserted in the center comes out clean. If it needs more time, add a sheet of foil on top to prevent browning.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool before slicing.

Don’t forget this transfer step or you will unintentionally overbake the bread.

Store in an airtight container or sealed bag at room temperature for up to 3 days, or place in the freezer for up to 1 month.

It is so yummy. When I made the first batch and forgot the crumbly topping.

I just served the lemon blueberry bread into ramekins.

I decided my missing topping would look cuter in a ramekin.

Meaning, I could serve it with a utensil.

I know. Most of you would start over, but my Appalachian roots ( two generations back) run deep, and the thought of wasting a yummy breakfast bread was, well, just wasteful.