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Parve
Easy
1 Hour, 10 Minutes
Diets 
A delectable lemon cake elevated with bursting blueberries for a mouthwatering combination. This dessert is topped off with a thick layer of crumbs infused with a vibrant punch of lemon.
For more great food, watch Easy Does It!
3/4 cup sugar
juice and zest of 1 lemon
2 cups Glicks Flour
2 and 1/2 teaspoons Haddar Baking Powder
pinch of salt
1/4 cup butter or vegan butter, softened
3/4 cup milk or non-dairy milk, such as Gefen Almond Milk
1 egg
2 cups blueberries
3/4 cup sugar
zest of 1 lemon
small pinch of salt
1 cup Glicks Flour
6 tablespoons butter or vegan butter, softened
Preheat your oven to 375 degrees Fahrenheit. Prep a nine-inch round pan with baking spray and line the bottom with Gefen Parchment Paper.
In a large bowl, combine the sugar and lemon zest until fragrant. Add the remaining ingredients, except for the blueberries, until you have a cohesive batter. Stir in the blueberries. Pour into your prepared pan.
In the same bowl, combine the sugar and lemon zest until fragrant then add the remaining ingredients and mix until crumbs form. Scatter the crumbs over the top and bake for 45 to 55 minutes. Cool completely and dust with confectioners’ sugar before serving, if desired.
How Would You
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Not a very fluffy cake, it’s heavy and dense although it does taste good but will not be making it again
Can i use oil instead of vegan butter/butter?
Esty said it won’t be as moist. You may be able to try coconut oil but she’s not sure.
Looks amazing so wanted to try it, sadly mine came out very dense and heavy, not sure where it went wrong…but it’s definitely my fault and not the recipes!
Same! Mine also came out more dense than I would have wanted… 🙁 I thought I followed the recipe exactly like it said…
Hi!
I always love the behind the scenes part! Could u maybe pls make a video of like kinda of a “how its made” of a kosher.com video??