Blueberry Lemon Crumb Cake

 Easy Blueberry Lemon Crumb Cake, with fresh blueberries and lemon extract…

Blueberry Lemon Crumb Cake

Cake Ingredients

  • 2/3 cup gluten free or regular baking mix
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup sugar
  • 3 tablespoons cooking oil
  • 1/2 cup fresh blueberries
  • 1 teaspoon lemon extract

Crumb Topping Ingredients

  • 1/4 cup flour
  • 1/4 cup sugar
  • 2 tablespoons melted butter

Directions

  • Preheat oven to 350°, spray a 6-7 inch round baking pan with cooking spray, set aside.
  • In a medium mixing bowl mix together egg, sugar, milk, cooking oil, and lemon extract.
  • Add baking mix stir until completely blended, fold in the fresh blueberries.
  • Pour batter into the prepared baking pan.
  • Mix the crumb topping, in a small bowl mix together the flour and sugar, add the melted butter, mix until it becomes crumbly, sprinkle evenly over the top of batter in the baking pan.
  • Bake in preheated oven for about 35-40 minutes. Set on cooling rack, after cooled, remove from pan and place cake on a serving plate, if you like.
  • Cut and Serve. Enjoy!