Crumb Topping
Ingredients:
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 3 tablespoons melted butter
Cake Batter
Ingredients:
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup softened unsalted butter
- 1 cup CF Blueberry Creamed Honey
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- 1 tablespoon lemon zest
- 2 cups blueberries
Icing
Ingredients:
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions:
- Preheat oven to 350. Grease 9-inch springform pan
- Prepare crumb topping by mixing the sugar, flour and butter together in a small bowl well with a fork and set aside. The mixture should be sandy and then start to form small clumps.
- In a small bowl, whisk together flour, baking powder and salt and set aside.
- In a large bowl, beat butter and CF Blueberry Creamed Honey until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix until just combined. Stir in blueberries
- Spread batter evenly into prepared pan. Sprinkle with crumb topping.
- Bake at 350 for 45-55 minutes or until toothpick inserted into the center comes out clean.
- Whisk together powdered sugar and lemon juice to create a thin glaze.
- Cool the cake 10 minutes in the pan, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving.