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Regarded as “Dolly’s favourite”, this lemon and blueberry crumb cake is a staple in Dolly Parton’s baking repertoire.<\/p>\n
The country singing icon has released a range of classic Southern-style bakes to expand her pre-mixed range with Duncan Hines.<\/p>\n
Described as a “decadent” cake, the glazed, crunchy topping is paired with a moist blueberry sponge and creamy lemon glaze.<\/p>\n
Dolly claimed that the dish is “perfect for dessert, coffee breaks, or anytime you want a tasty dessert”, and is so easy to make with her Blueberry Muffin and Bread Mix.<\/p>\n
But for those who can’t get hold of the pre-packaged mix, this recipe by Barbara Bakes is a great alternative that’s a very close match.<\/p>\n<\/div>\n
For the topping and glaze:<\/strong><\/p>\n Start by preheating the oven to 176C, then spray a nine-inch springform pan with cooking spray and a dusting of flour.<\/p>\n Then, prepare the crumb topping by combining the sugar, flour and butter in a small bowl and crushing it with a fork.<\/p>\n Set aside so the sandy mixture can form small clumps, then in a separate bowl, whisk the flour baking powder and salt for the cake batter.<\/p>\n In a large bowl, beat together the eggs and sugar to form a light, fluffy mixture before adding in the eggs, vanilla and milk.<\/p>\n<\/div>\n Mix in the zest from the lemon then add the flour mixture until everything is combined, finishing with the blueberries.<\/p>\n When the fruit is evenly distributed, spread the batter evenly into the prepared pan then sprinkle with the crumbly topping.<\/p>\n Bake in the oven for 45-55 minutes, or until a skewer comes out clean when inserted. Meanwhile, make the glaze by whisking the icing sugar and lemon juice together to form a thin glaze.<\/p>\n Cool the cake for 10 minutes in the pan before running a knife around the edge to help remove the outer ring. Drizzle the icing over the top, and serve hot or cool.<\/p>\n<\/div>\n\n
Lemon blueberry crumb cake recipe<\/h3>\n