Blueberry Crumb Cake with Lemon Glaze

Ingredients

For the Cake

• 3 large eggs
• 100 g (½ cup) granulated sugar
• 1 tbsp vanilla extract (or 1 packet vanilla sugar)
• 120 ml (½ cup) vegetable oil
• 130 g (½ cup) plain yogurt
• 200 g (1⅔ cups) all-purpose flour
• 2 tsp baking powder
• 1 tbsp flour or cornstarch (for coating the berries)
• 250 g (2 cups) fresh blueberries
• 100 g (¾ cup) raspberries (optional)

For the Crumb Topping

• 70 g (5 tbsp) cold unsalted butter
• 100 g (¾ cup) all-purpose flour
• 3 tbsp granulated sugar
• 1 packet vanilla sugar (or 1 tsp vanilla extract)

For the Lemon Glaze

• 100 g (¾ cup) powdered sugar
• Fresh lemon juice (added gradually until smooth)

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Instructions

1. Preheat the oven to 180°C (350°F) and grease or line a cake pan.
2. Beat the eggs, sugar, and vanilla for 3–5 minutes until light and fluffy.
3. Add the yogurt and vegetable oil, then mix until well combined.
4. Sift together the flour and baking powder, then fold into the wet ingredients until just combined.
5. Toss the blueberries (and raspberries, if using) with 1 tablespoon of flour or cornstarch to prevent them from sinking, then gently fold them into the batter.
6. Pour the batter into the prepared cake pan.

Make the Crumb Topping

1. In a bowl, combine the cold butter, flour, sugar, and vanilla sugar.
2. Rub the mixture together with your fingertips until coarse crumbs form.
3. Sprinkle the crumb topping evenly over the cake batter.

Bake

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Lemon Glaze

1. Mix the powdered sugar with fresh lemon juice, adding the juice a little at a time until you reach a smooth, pourable consistency.
2. Once the cake has cooled completely, drizzle the glaze over the top.

Enjoy this soft, buttery cake with juicy berries, a crunchy crumb topping, and a refreshing lemon glaze! 🍋🫐