Great as a dessert, or for breakfast with a fresh cup of coffee. Either way, SO TASTY!
Lemon-Berry Crumb Cake
Prep time
Cook time
Total time
Author: Dara Boxer
Serves: 8
Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- 1 tablespoon lemon zest
- 2 cups mixed berries, fresh or frozen
- CRUMB TOPPING
- ½ cup sugar
- ¼ cup all-purpose flour
- 3 tablespoons unsalted butter, melted
- [br]ICING
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions
- Preheat oven to 350-degrees. Spray a 9-inch springform pan with non-stick cooking spray and lightly flour. Prepare crumb topping by mixing sugar, flour, and butter until crumbly, and set aside.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla, and milk. Mix in lemon zest. Add flour mixture and mix just until combined. Stir in berries.
- Spread batter evenly into prepared pan. Sprinkle with crumb topping. Bake for 45 minutes. Allow to cool for 10 minutes on cooling rack. Drizzle with icing.