Lemon-Blueberry Crumb Cake (Gebrochts)

Estee Kafra Estee Kafra
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Every year I try to do a bit of a variation to keep things exciting. This lemon-blueberry cake was
definitely the highlight of the kiddush last year.

1h 18
Easy Vegetarian Pescatarian Passover Parve

Contains: Egg, Tree nuts, Gluten, Wheat

Directions

Prepare the Lemon-Blueberry Crumb Cake

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. Beat egg whites and one cup sugar in a bowl until stiff peaks form.

  3. In another bowl, whisk oil, remaining sugar, potato starch, matzah meal, orange juice, egg yolks, lemon juice, lemon zest, vanilla sugar, baking powder, salt, and lemon extract, if desired, until well combined. Fold the batter into the egg white mixture gently, until fully incorporated.

  4. Pour half the batter into a 9×13-inch (23×33-centimeter) pan. Sprinkle frozen

    blueberries evenly over it. Pour the rest of the batter on top.

Prepare the Crumb Topping

  1. Mix all ingredients with your fingers to create crumbs. Sprinkle crumbs over the cake.

  2. Bake for 35 minutes. Allow to cool.

Prepare the Lemon Glaze

  1. Mix all ingredients until smooth. Drizzle over cooled cake.

Credits

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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1 Comment

Shayna Swartz •

The ingredient list for the cake indicates 2 1/4 c. sugar. The instructions say to use 1 c. of sugar to beat with the egg whites. There is no indication of where the other 1 1/4 c. of sugar is used.

Raquel Malul Kosher.com Team •
Reply to Shayna Swartz

We've updated this- thank you!