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The Raw and The Cooked

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Lemon-Berry Crumb Cake

Great as a dessert, or for breakfast with a fresh cup of coffee. Either way, SO TASTY!

Lemon-Berry Crumb Cake
Author: Dara Boxer
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 1 tablespoon lemon zest
  • 2 cups mixed berries, fresh or frozen[br]
  • [b]CRUMB TOPPING[/b]
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsalted butter, melted[br]
  • [br[b]]ICING[/b]
  • 1 cup powdered sugar
  • 1-2 tablespoons lemon juice
Instructions
  1. 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.
  2. 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.
  3. 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.