A delicious lemon blueberry crumble cake with a rich streusel topping and a creamy glaze. This cake features layers of fresh blueberries with a lemony flavor, creating a delightful dessert perfect for any occasion.
1: Preheat the oven to 350°F.
2: In a bowl, mix the ingredients for the streusel: all-purpose flour, granulated sugar, brown sugar, and unsalted butter.
3: In another bowl, combine the blueberries with all-purpose flour.
4: For the crumble cake, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
5: Cream the unsalted butter, vegetable oil, and granulated sugar until light and fluffy.
6: Add eggs one at a time, mixing in between, followed by vanilla extract, Greek yogurt, lemon zest, and juice.
7: Gradually mix in the dry ingredients until just combined.
8: Fold in the blueberries gently without breaking them.
9: Pour the mixture into a parchment lined springform pan.
10: Top with the streusel mixture.
11: Bake for 55-65 minutes, or until a toothpick comes out clean.
12: For the glaze, beat cream cheese and unsalted butter until smooth, then mix in powdered sugar and heavy cream.
13: Drizzle the glaze over the cooled cake and serve.
