Looking for an easy and impressive dessert? Well look no further! I always assumed that making a crumb cake was something impossible, but in fact this dish was anything but! The flavor combination of blueberries and lemon is perfect! Super bright and delicious for the spring.
I used frozen blueberries for the shear fact that I couldn't find blueberries at the supermarket (wtf?) In addition, the original recipe calls for more lemon zest than I added and calls for Lemon Extract where I used fresh lemon juice. I usually half the amount of lemon/lime zest called for in recipes because I find the taste overpowering. I'd rather use the lemon juice for that more natural and subdued lemon flavor.
This is a great dish for dessert or for your next brunch - and it makes your house smell amazzzinnnggg!
Lemon Blueberry Coffee Cake
Classic Crumb Cake infused with Lemon and Whole Blueberries