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Regarded as “Dolly’s favourite”, this lemon and blueberry crumb cake is a staple in Dolly Parton’s baking repertoire.
The country singing icon has released a range of classic Southern-style bakes to expand her pre-mixed range with Duncan Hines.
Described as a “decadent” cake, the glazed, crunchy topping is paired with a moist blueberry sponge and creamy lemon glaze.
Dolly claimed that the dish is “perfect for dessert, coffee breaks, or anytime you want a tasty dessert”, and is so easy to make with her Blueberry Muffin and Bread Mix.
But for those who can’t get hold of the pre-packaged mix, this recipe by Barbara Bakes is a great alternative that’s a very close match.
Ingredients
- 285g all-purpose flour
- One and a half teaspoons of baking powder
- Half a teaspoon salt
- Half a cup of unsalted butter
- 200g granulated sugar
- Two large eggs
- Half a cup of whole milk
- One tablespoon of lemon zest
- Two cups blueberries – fresh or frozen
For the topping and glaze:
- 100g granulated sugar
- 35g all-purpose flour
- Three tablespoons butter, melted
- 60g icing sugar
- Two tablespoons lemon juice
Lemon blueberry crumb cake recipe
Start by preheating the oven to 176C, then spray a nine-inch springform pan with cooking spray and a dusting of flour.
Then, prepare the crumb topping by combining the sugar, flour and butter in a small bowl and crushing it with a fork.
Set aside so the sandy mixture can form small clumps, then in a separate bowl, whisk the flour baking powder and salt for the cake batter.
In a large bowl, beat together the eggs and sugar to form a light, fluffy mixture before adding in the eggs, vanilla and milk.
Mix in the zest from the lemon then add the flour mixture until everything is combined, finishing with the blueberries.
When the fruit is evenly distributed, spread the batter evenly into the prepared pan then sprinkle with the crumbly topping.
Bake in the oven for 45-55 minutes, or until a skewer comes out clean when inserted. Meanwhile, make the glaze by whisking the icing sugar and lemon juice together to form a thin glaze.
Cool the cake for 10 minutes in the pan before running a knife around the edge to help remove the outer ring. Drizzle the icing over the top, and serve hot or cool.
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