This lemon thyme loaf cake with vanilla bean glaze is a fun and fragrant twist on the classic lemon pound cake. With just 15 minutes of prep time, this loaf cake has a dense, buttery crumb punctuated by zingy lemon, herbal thyme, and cozy vanilla bean. Once baked, the loaf is drizzled with a thick, creamy glaze flecked with vanilla bean. Pair this lemon thyme cake with coffee or tea, or enjoy it as a dessert or snack.

If you love lemon pound cake, it might be time to try a fresh twist on this classic. Just a hint of thyme adds a gentle, fragrant note, making this cake feel extra special.

You still have the zesty lemon flavor, but now it’s balanced with the earthy, herbal notes of thyme. It really makes the lemon flavor pop! 

Have you ever thought of adding thyme to your baked goods? I have added it to a few savory recipes in the past, such as these Savory Gruyère & Thyme Scones and Cheddar Biscuits with Thyme and Sage Butter. I have also added it to this Blueberry Thyme Galette, and it was truly mind-blowing! Definitely have some fun adding thyme to your sweet and savory baked goods.

I love that this pound cake only requires about 15 minutes of prep. As a mom of two, I don’t have a ton of extra time to spend prepping a recipe, even though I love baking so much!

It feels good to create something thoughtful for my family, and they all enjoyed the thyme twist. Who can resist a buttery, tender slice of lemon pound cake? 

I also suggest trying out the other pound cakes I have shared on the blog, as we can never have too many pound cake recipes: Meyer Lemon Pound Cake, Fonio Pound Cake, Orange Pound Cake, Vanilla Pound Cake, and Raspberry Lemonade Pound Cake.

We have to talk about the icing. You know I love to add a little twist to my recipes where I can. One switch I love to make is to use vanilla bean instead of vanilla extract. Not only is this icing thick and creamy, and drips perfectly over the loaf, but it is speckled with little flecks of vanilla bean for the best flavor.

If you’d like to dial up the lemon flavor a bit more, add a little bit of extra lemon juice to the icing. Adding one to two tablespoons of lemon juice to the icing gives it an extra citrusy punch. Just use a splash of heavy cream to bring the icing back to the right consistency. I don’t recommend adding more lemon juice to the batter, as too much liquid can make the loaf overly wet.

If you’re like me and your fridge is filled with Greek yogurt, you can use it instead of plain yogurt. Greek yogurt will create a slightly thicker batter, but both work beautifully as long as you use full-fat yogurt, which helps keep the cake rich, tender, and flavorful.

This lemon thyme loaf pairs perfectly with a cup of coffee or tea, makes a lovely afternoon snack, and feels right at home on a dessert table. I hope your family loves it as much as mine did!

Ingredients

• granulated sugar
• powdered sugar
• fresh thyme leaves
• all-purpose flour
• sea salt
• baking powder
• unsalted butter
• large eggs
• fresh lemon juice and lemon zest
• vanilla extract & vanilla bean paste
• plain yogurt
• heavy cream

How to Make Lemon Pound Cake

Preheat the oven and grease a standard 1-pound loaf pan with nonstick cooking spray. 

Add the granulated sugar, lemon zest, and chopped thyme leaves to a small bowl. Rub the lemon zest and thyme into the sugar for about a minute until highly fragrant. Set aside for now.

Add the flour, salt, and baking powder to a medium bowl and whisk to combine and aerate the ingredients. Set aside.

Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about one to two minutes. Scrape down the sides of the bowl, then add the sugar. 

Beat on low, working up to medium speed for two to three minutes until creamy and more pale in color. 

With the mixer on low speed, add the eggs one at a time, mixing each completely before adding the next one and scraping down the sides and bottom of the bowl as needed. 

Once the last egg has been incorporated, scrape the bowl once more, then add the lemon juice and vanilla. 

Mix on medium-low until combined. The acid in the lemon juice will make the mixture look lumpy and split, but don’t panic! It will come together once the dry ingredients are added.

With the mixer running on low, add half of the dry ingredients, mixing until just combined. 

Scrape the bowl, then add the yogurt, mixing until just combined. Add the remaining flour and mix until just combined and the batter is uniform. The batter will be creamy and thick. 

Pour the batter into the prepared pan and spread it into an even layer. Bake on the middle rack of the preheated oven for about an hour or until the top is golden brown and a tester inserted into the center comes out with a few moist crumbs.  

Cool the cake on a wire rack for at least an hour before removing it from the pan. Cool completely on a wire rack before glazing.

When ready to glaze, add the powdered sugar, salt, vanilla bean paste, and a few tablespoons of heavy cream to a small bowl. 

Whisk vigorously until you have a thick but pourable consistency. If it’s too thick, add a splash or two more heavy cream until you reach the right consistency. 

Pour the glaze over the top of the cooled cake. For neat slices, wait until the glaze sets, then slice. Or, slice and serve right away!

How to Store

Homemade pound cake can be stored at room temperature for up to four days when wrapped tightly in plastic wrap or kept in an airtight container. Keeping pound cake stored in the fridge can dry it out, so it’s best to avoid it unless necessary. 

Pound cake can also be stored in the freezer for up to three months. Make sure to wrap the pound cake tightly in plastic wrap. Thaw slices of pound cake at room temperature before serving.

More Lemon Recipes

• Lemon Blondies
• Poppyseed Lemon Baked Donuts
• Lemon Sugar Cookies
• No Bake Lemon Raspberry Cheesecake
• Lemon Raspberry Bundt Cake

What do you think of this tasty lemon pound cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Lemon Thyme Loaf Cake Recipe

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Yield: 8-10 servings

Lemon Thyme Loaf Cake with Vanilla Bean Glaze

This lemon thyme loaf cake with vanilla bean glaze is a fun and fragrant twist on the classic lemon pound cake. With just 15 minutes of prep time required, this loaf cake has a dense and buttery crumb punctuated by zingy lemon, herbal thyme, and cozy vanilla bean.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

For the lemon thyme loaf cake

Toggle ingredient group

• 1 cup granulated sugar
• 1 tablespoon lemon zest, from about 2 lemons
• 1 ½ tablespoons packed fresh thyme leaves, finely chopped
• 1 ¾ cups all-purpose flour
• ½ teaspoon sea salt
• 1 ½ teaspoons baking powder
• 1 cup unsalted butter, at room temperature
• 3 large eggs, at room temperature
• 2 tablespoons fresh lemon juice, from 1-2 lemons
• 2 teaspoons vanilla extract
• ⅓ cup plain yogurt, at room temperature

For the vanilla bean glaze

Toggle ingredient group

• 1 cup powdered sugar, sifted
• 1 pinch sea salt
• 1 ½ teaspoons vanilla bean paste
• 3-4 tablespoons heavy cream

Instructions

1. Preheat the oven to 350 degrees. Grease a standard 1-pound loaf pan (8.5x4.5 or 9x5 inches) with nonstick cooking spray. 
2. Add the granulated sugar, lemon zest, and chopped thyme leaves to a small bowl. Rub the lemon zest and thyme into the sugar for about a minute until highly fragrant. Set aside for now.
3. Add the flour, salt, and baking powder to a medium bowl and whisk to combine and aerate. Set aside.
4. Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about 1-2 minutes. Scrape down the sides of the bowl then add the sugar. Beat on low, working up to medium speed for 2-3 minutes until creamy and more pale in color. 
5. With the mixer on low speed, add the eggs one at a time, mixing each completely before adding the next one and scraping down the sides and bottom of the bowl as needed. Once the last egg has been incorporated, scrape the bowl once more then add the lemon juice and vanilla. Mix on medium low until combined. The acid in the lemon juice will make the mixture look lumpy and split but don’t panic! It will come together once the dry ingredients are added.
6. With the mixer running on low, add half of the dry ingredients, mixing until just combined. Scrape the bowl then add the yogurt, mixing until just combined. Add the remaining flour and mix until just combined and the batter is uniform. The batter will be creamy and thick. 
7. Pour the batter into the prepared pan and spread it into an even layer. Bake on the middle rack of the preheated oven for 50-60 minutes or until the top is golden brown and a tester inserted into the center comes out with a few moist crumbs.  Cool the cake on a wire rack for at least 1 hour before removing it from the pan. Cool completely on a wire rack before glazing.
8. When ready to glaze, add the powdered sugar, salt, vanilla bean paste, and 3 tablespoons of heavy cream to a small bowl. Whisk vigorously until you have a thick but pourable consistency. If it’s too thick, add a splash or two more heavy cream until you reach the right consistency. Pour the glaze over the top of the cooled cake. For neat slices, wait until the glaze sets then slice. Or, slice and serve right away!

Notes

• It’s normal for there to be a crack through the center of the top of the cake.
• If you’re worried about the top browning too much before the loaf is fully baked, you can tent the top with foil during baking. 
• Leftovers keep best in an airtight container at room temperature. Make sure to enjoy within 3 days for the best flavor and texture. The cake can also be stored in the fridge. Enjoy within 6-7 days.

FAQs

Can I add more lemon flavor? If you want a more lemony flavor, add 1-2 tablespoons of lemon juice to the glaze and just enough heavy cream to bring it to the right consistency. I do not recommend adding more lemon juice to the batter as it will make the loaf too wet. 

Can I use Greek yogurt in place of plain yogurt? Yes, you can use either plain yogurt or plain Greek yogurt. Greek yogurt will lead to a slightly thicker batter. Either way, make sure to use a full fat yogurt for the best texture and flavor.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Kate Spade New York 882578 Willow Drive Cream Loaf Pan
• 
  Professional-Grade Nonstick Loaf Pan 9 x 5
• 
  OXO Good Grips Non-Stick Pro Loaf Pan, 1 lb.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 455Total Fat: 22gSaturated Fat: 13gUnsaturated Fat: 9gCholesterol: 110mgSodium: 249mgCarbohydrates: 60gFiber: 1gSugar: 50gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Lemon Thyme Loaf Cake with Vanilla Bean Glaze appeared first on A Classic Twist.

These raspberry lemon cream cheese danishes come together in under an hour, thanks to the convenience of store-bought puff pastry. Flaky puff pastry envelops a luscious cream cheese filling flavored with lemon zest and vanilla. Juicy fresh raspberries are nestled in the cream cheese filling, yielding a soft and jammy texture once baked. These bakery-style pastries are finished with a lemon glaze, adding a touch of tangy sweetness. 

Hey there, and welcome back, friends.

You are in for a sweet morning treat!

Did you know it’s easy to make cream cheese danishes at home??? My family loves it when I get creative in the kitchen and this recipe is fast becoming one of their favorites.

Some store-bought puff pastry makes this recipe easy to whip up at home. When I say it’s easy, I seriously mean like cutting the puff pastry into rectangles, then mixing a simple cream cheese filling, and then sprinkling on fresh raspberries kind of easy!

You end up with something that tastes like you bought it at a bakery! It’s flaky and delicious and takes less than an hour. What’s not to like?

When I was creating this recipe I knew I wanted to highlight the raspberry flavor so I added zested lemon to the cream cheese filling. It perfectly brings out that fresh raspberry flavor in every bite.

For this recipe, I suggest using only fresh raspberries. Unfortunately, frozen raspberries will release too much liquid while they are baking, making the danishes soggy.

But, you can use different berries if you do not have fresh raspberries. Fresh blueberries or blackberries would make a great substitute for raspberries.

If fresh berries are not available, jam makes a great substitute for raspberries. Use raspberry jam or your favorite berry jam. You can swirl a dollop of the jam into the cream cheese filling of each danish in place of fresh berries.

Ingredients

• sheet puff pastry
• a large egg & an egg yolk
• cream cheese
• granulated sugar
• vanilla bean paste or vanilla extract
• some cream or milk
• a lemon
• fresh raspberries
• powdered sugar

How to Make Raspberry Lemon Cream Cheese Danishes

Line a large baking sheet with parchment and clear out some space in your fridge or freezer for the baking sheet as you’ll need to chill the puff pastry before baking. 

Add the whole egg to a small bowl along with a splash of water and beat. This will be your egg wash for the pastry.

Line your work surface with parchment, then unfold or unroll the sheet of puff pastry. Cut it into six equal rectangles. Place the rectangles of pastry on the lined baking sheet.

Brush the egg wash around the outer 1/2-inch border of each rectangle of pastry.

Fold over the outer ½-inch of each pastry edge then gently press to adhere to create a border.

Place the puff pastry in the freezer to chill for about 10 minutes or in the fridge for about 25 minutes. While the puff pastry chills, preheat the oven.

Make the cream cheese filling by beating the cream cheese, egg yolk, granulated sugar, vanilla, cream, and some lemon zest for a few minutes until smooth and creamy. 

Once the puff pastry has chilled, remove it from the fridge/freezer. Divide the cream cheese filling between each pastry, spreading it into an even layer within the folded border.

Scatter a few raspberries on top of the cream cheese filling of each pastry.

Brush the outer edge of the pastry with the egg wash then sprinkle with sugar. 

Bake the danishes in the preheated oven until puffed and the edges are golden brown.

Cool the danishes on the sheet for at least 10 minutes.

While the danishes cool, whisk the powdered sugar with some of the lemon juice. You want a drizzleable consistency but not a runny one. Drizzle over the warm danishes then serve!

How to Store

Baked danishes will keep at room temperature in an airtight container for about 2 to 3 days. They will last 5 to 6 days in the fridge and can be rewarmed in a 350-degree oven for a few minutes. Danishes can be served warm or at room temperature.

More Sweet Breakfast Recipe Ideas

• Blackberry Buttermilk Scones with Lemon Glaze
• Lemon Baked Donuts with Poppyseeds
• Blueberry Flavored Dutch Baby Pancake
• Berry Croissant French Toast Bake
• Raspberry Sweet Rolls with Lemon Glaze

What do you think of this amazing homemade raspberry danish recipe? What would you serve with these danishes? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer baking, friends!

Raspberry Lemon Cream Cheese Danish Recipe

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Yield: 6 servings

Raspberry Lemon Cream Cheese Danish

These raspberry lemon cream cheese danishes come together in under an hour, thanks to the convenience of store-bought puff pastry. These bakery-style pastries are finished with a lemon glaze, adding a touch of tangy sweetness.

Prep Time 15 minutes

Cook Time 20 minutes

Chilling Time 25 minutes

Total Time 1 hour

Ingredients

• 1 sheet puff pastry, thawed according to package instructions
• 1 large egg + 1 egg yolk, at room temperature
• 4 ounces cream cheese, softened to room temperature
• ¼ cup granulated sugar, plus extra for sprinkling on the pastry
• 1 teaspoon vanilla bean paste, or vanilla extract
• 1 teaspoon cream or milk
• 1 medium lemon, zested and juiced
• 1 6-ounce container fresh raspberries
• ½ cup powdered sugar

Instructions

1. Line a large baking sheet with parchment and clear out some space in your fridge or freezer for the baking sheet as you’ll need to chill the puff pastry before baking. 
2. Add the whole egg to a small bowl along with a splash of water and beat. This will be your egg wash for the pastry.
3. Line your work surface with parchment, then unfold or unroll the sheet of puff pastry. Cut it into six equal rectangles. Place the rectangles of pastry on the lined baking sheet. Brush the egg wash around the outer 1/2-inch border of each rectangle of pastry. Fold over the outer ½-inch of each pastry edge then gently press to adhere to create a border. Place the puff pastry in the freezer to chill for 10 minutes or in the fridge for 20-25 minutes. 
4. While the puff pastry chills, preheat the oven to 400 degrees. Make the cream cheese filling by beating the cream cheese, egg yolk, granulated sugar, vanilla, cream, and 1 teaspoon of lemon zest for 1-2 minutes until smooth and creamy. 
5. Once the puff pastry has chilled, remove it from the fridge/freezer. Divide the cream cheese filling between each pastry, spreading it into an even layer within the folded border. Scatter a few raspberries on top of the cream cheese filling of each pastry. Brush the outer edge of the pastry with the egg wash then sprinkle with sugar. 
6. Bake the danishes in the preheated 400 degree oven for 16-20 minutes until puffed and the edges are golden brown. Cool the danishes on the sheet for 5-10 minutes.
7. While the danishes cool, whisk the powdered sugar with 3-4 teaspoons of the lemon juice. You want a drizzleable consistency but not a runny one. Drizzle over the warm danishes then serve!

Notes

• Baked danishes will keep at room temperature in an airtight container for about 2-3 days. They will last 5-6 days in the fridge and can be rewarmed in a 350 degree oven for a few minutes. 
• Danishes can be served warm or at room temperature.
• I do not recommend using frozen raspberries for this recipe, as they will release too much liquid in the oven, making the danishes soggy. 
• You can use different berries in this recipe. I suggest using an equal amount of blueberries or blackberries as a substitute for the raspberries.
• Raspberry jam can be used as a substitute for fresh raspberries. You can swirl a dollop of jam into the cream cheese filling of each danish in place of fresh berries if you prefer.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 273Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 92mgSodium: 153mgCarbohydrates: 32gFiber: 2gSugar: 24gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Raspberry Lemon Cream Cheese Danish appeared first on A Classic Twist.

This blueberry gin fizz puts a summery and fruity twist on the classic gin fizz cocktail. The botanical notes of gin are paired with a sweet blueberry simple syrup and bright and zingy fresh lemon juice. Chilled club soda adds a touch of effervescence, keeping this summer cocktail refreshingly cool. This purple-hued cocktail is light, crisp, and perfect for summer gatherings or lazy evenings on the patio.

Summer is meant for no-bake desserts and sipping on refreshing cocktails by the pool! I have an easy gin cocktail to share with you that makes blueberries the star!

You know how much I love sharing cocktails with you over the years. I have a collection of summer cocktails that are amazing like this Strawberry Paloma, Cucumber Infused Gin Cocktail, Pink Lemonade Cocktail, & Peach Paloma.

This gin drink uses a homemade blueberry simple syrup to infuse it with that rich blueberry flavor. A little lemon brightens the flavor of the blueberries and gives the drink a little touch of zest.

I use fresh blueberries to make the simple syrup but this recipe is forgiving and you can easily use frozen blueberries if that’s all you have on hand. I do find frozen blueberries give the syrup a more muted flavor whereas fresh blueberries infuse it with a bright blueberry flavor.

Just like my other cocktails, you can turn this drink into a mocktail. Simply leave out the gin and add a little more club soda. 

Ingredients

• fresh blueberries
• granulated sugar
• some fresh mint
• blueberry simple syrup
• fresh lemon juice
• some gin
• club soda

How to Make Blueberry Gin Fizz

Make the blueberry simple syrup first. Add the blueberries, water, and sugar to a small saucepan or pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes.

As the syrup simmers, gently smash the blueberries to help encourage them to release their juices.

Remove the pot from the heat then submerge the mint sprig in the syrup. Allow the syrup to cool fully to room temperature.

Then strain out the mint and fruit solids.

Bottle the syrup and keep it in the fridge until you’re ready for a cocktail. 

To make one cocktail, add a handful of ice to a cocktail shaker followed by the blueberry simple syrup, lemon juice, and gin. Shake vigorously for about a minute until well chilled.

Strain into a double rocks glass or tumbler filled with fresh ice.

Top with chilled club soda and garnish with blueberries and mint leaves if desired.

How to Turn into a Pitcher Drink

To turn this drink into a pitcher drink to serve 8 people, make the blueberry simple syrup. Then add the blueberry simple syrup, lemon juice, gin, and club soda to a pitcher and stir. Lastly, add some ice and serve immediately. Garnish each drink with blueberries and mint leaves if desired.

More Easy Summer Cocktail Recipes

• Guava Paloma
• Peach Bourbon Smash
• Planter’s Punch
• Cucumber Basil Gimlet
• Strawberry Popsicle Prosecco Cocktail

What do you think of this amazing blueberry summer cocktail recipe? What would you serve with this drink? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy sipping, friends!

Blueberry Gin Fizz Recipe

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Yield: 1 drink

Blueberry Gin Fizz

This blueberry gin fizz puts a summery and fruity twist on the classic gin fizz cocktail. The botanical notes of gin are paired with a sweet blueberry simple syrup and bright and zingy fresh lemon juice.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

For the blueberry simple syrup

Toggle ingredient group

• 1 heaped cup fresh blueberries
• ½ cup water
• 1 cup granulated sugar
• 1 sprig fresh mint

For the cocktail

Toggle ingredient group

• Ice
• 1 ounce blueberry simple syrup
• 1 ounce lemon juice, freshly squeezed
• 2 ounces gin
• 4-5 ounces club soda, chilled
• Fresh blueberries, optional for garnish
• Fresh mint, optional for garnish

Instructions

1. Make the blueberry simple syrup first. Add the blueberries, water, and sugar to a small sauce pan or pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes. As the syrup simmers, gently smash the blueberries to help encourage them to release their juices. Remove the pot from the heat then submerge the mint sprig in the syrup. Allow the syrup to cool fully to room temperature, then strain out the mint and fruit solids. Bottle the syrup and keep it in the fridge until you’re ready for a cocktail. 
2. To make one cocktail, add a handful of ice to a cocktail shaker followed by the blueberry simple syrup, lemon juice, and gin. Shake vigorously for 30-60 seconds until well chilled. Strain into a double rocks glass or tumbler filled with fresh ice. Top with chilled club soda and garnish with blueberries and mint leaves if desired.

Notes

I recommend using a glass with a 12-14 ounce capacity. If you only have smaller glasses, or prefer a smaller drink, divide the shaken blueberry syrup, lemon juice, and gin mixture between two smaller glasses filled with ice, then top with the chilled club soda. 

You’ll end up with a little over a cup of the blueberry simple syrup which is enough for 8 drinks. Keep leftovers in the fridge and use them within 2-3 weeks.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Rock Style Old Fashioned Whiskey Glasses 11 Ounce, Short Glasses For Camping/Party,Set Of 6
• 
  Cocktail Glasses 10 oz
• 
  Old Fashioned Whiskey Glasses

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 1591Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 28mgCarbohydrates: 378gFiber: 5gSugar: 367gProtein: 2g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Blueberry Gin Fizz appeared first on A Classic Twist.

These blackberry buttermilk scones, topped with a fresh lemon glaze, are the perfect combination of tender and buttery. Whole cultured buttermilk gives these a soft crumb with a hint of tanginess that pairs well with the berries and lemon. Finished with a simple glaze made from powdered sugar, fresh lemon juice, and zest, these blackberry scones capture the bright and sunny flavors of summer. Enjoy these scones for breakfast, brunch, or as an afternoon treat, paired with coffee or tea. 

Some mornings call for a flaky scone. Not just any baked good like a bagel or an English muffin, but something flaky that you can really bite into, and it melts in your mouth!

I’ve shared a few delicious scone recipes over the years, like these Savory Gruyère and Thyme Scones, and these Strawberry Scones with little pieces of chocolate in them, plus these Lemon Scones with Mascarpone Cream and Honey Drizzle were out of this world!

I’m going to call this scone the best berry scone I have shared because not only does it have a tender crumb, but it’s made with cultured buttermilk, so it has a slight tang to it, and it’s packed with blackberries.

The fresh blackberries add little bubbles of berry flavor throughout. Kind of like a jam waiting to be discovered.

I used fresh blackberries in the scones, but you can also use frozen blackberries if that’s what you have on hand. If you do, please add a few minutes of extra baking time to make up for the additional moisture the frozen berries add to the dough.

If blackberries are not available where you live or you prefer a different berry, I suggest using an equal amount of blueberries or raspberries for the best results.

This also makes me wonder, do you add jam to your scones, or do you prefer to enjoy them with just the lemony glaze?

Ingredients

• all-purpose flour
• fresh blackberries
• granulated sugar
• sea salt
• baking powder
• unsalted butter
• a large egg
• cultured whole buttermilk
• vanilla extract
• powdered sugar
• a lemon

How to Make Blackberry Scones

Preheat the oven and clear out some space in your freezer for a large baking sheet as you’ll need to chill the scones before they’re baked. 

Add the blackberries to a small bowl along with 1 tablespoon of the flour. Toss the blackberries in the flour to coat, then set the bowl aside. 

Whisk together the flour, sugar, sea salt, and baking powder in a large bowl.

Add the diced cold butter and rub it into the flour mixture with your fingers or a fork until the mixture is crumbly. The butter pieces should be no larger than the size of a pea.

In a separate bowl, whisk together the egg, buttermilk, and vanilla. Pour this mixture over the dry ingredients, mixing with a wooden spoon.

Once the dough has mostly come together, add the blackberries and gently fold the dough together by hand. It’s okay if some of the blackberries get smashed, but try not to smash too many of them.

Place a piece of parchment on your work surface and dust it lightly with flour. Turn the dough out onto the parchment, forming it into a circular shape that is about 1 inch thick and roughly 7 inches wide.

Transfer the parchment with the round of dough onto a large baking sheet.

Cut the dough into 8 equal wedges with a sharp knife, then separate them onto the tray at least two inches apart.

Place the baking sheet into the freezer so that the scones can chill and firm up for 15-20 minutes. The scones should be firm to the touch but not frozen solid.

Remove the baking sheet from the freezer and then place it in the preheated oven. Bake until the scones are turning golden brown on top and edges, and are firm to the touch.

Allow the scones to cool completely on a wire rack. Once cool, whisk together the powdered sugar, zest from the lemon, and 2 tablespoons of the lemon juice until you have a thick yet pourable glaze. If it’s too thick, add a splash more lemon juice.

Drizzle the glaze over the cooled scones. 

How to Store

Leftover homemade scones are best if eaten within 2-3 days. Store them in an airtight container at room temperature for 2-3 days or in the fridge for 5 days.

More Sweet Breakfast Recipes

• Blueberry Dutch Baby Pancake
• Croissant French Toast Bake with Berries
• Banana Chocolate Chip Muffins
• Raspberry Sweet Rolls with Lemon Glaze
• Strawberry Ricotta Pancakes

What do you think of this amazing buttermilk scone recipe? What would you serve with these scones? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer baking, friends!

Blackberry Scone Recipe

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Yield: 8 servings

Blackberry Buttermilk Scones with Lemon Glaze

These blackberry buttermilk scones with a fresh lemon glaze are the perfect combination of tender and buttery. Whole cultured buttermilk gives these a soft crumb with a hint of tanginess that pairs well with the berries and lemon.

Prep Time 15 minutes

Cook Time 22 minutes

Additional Time 20 minutes

Total Time 57 minutes

Ingredients

For the scones:

Toggle ingredient group

• 2 1/4 cups + 1 tablespoon all-purpose flour
• 6 ounces fresh blackberries, about 1 heaped cup
• 6 tablespoons granulated sugar
• ½ teaspoon sea salt
• 1 tablespoon baking powder
• ½ cup unsalted butter, cold, diced into cubes
• 1 large egg
• ½ cup cultured whole buttermilk, cold
• 2 teaspoons vanilla extract

For the glaze:

Toggle ingredient group

• 1 1/2 cups powdered sugar, sifted
• 1 medium lemon, zested and juiced

Instructions

1. Preheat the oven to 400 degrees. Clear out some space in your freezer for a large baking sheet as you’ll need to chill the scones before they’re baked. 
2. Add the blackberries to a small bowl along with 1 tablespoon of the flour. Toss to coat the blackberries in the flour then set the bowl aside. 
3. Whisk together the flour, sugar, sea salt, and baking powder in a large bowl. Add the diced cold butter and rub it into the flour mixture with your fingers or a fork until the mixture is crumbly. The butter pieces should be no larger than the size of a pea.
4. In a separate bowl, whisk together the egg, buttermilk, and vanilla. Pour this mixture over the dry ingredients, mixing with a wooden spoon. Once the dough has mostly come together, add the blackberries and gently fold the dough together by hand. It’s okay if some of the blackberries get smashed but try not to smash too many of them.
5. Place a piece of parchment on your work surface and dust it lightly with flour. Turn the dough out onto the parchment, forming it into a circular shape that is about 1-inch thick and roughly 7 inches wide. Transfer the parchment with the round of dough onto a large baking sheet. Cut the dough into 8 equal wedges with a sharp knife, then separate them onto the tray at least two inches apart. Place the baking sheet into the freezer so that the scones can chill and firm up for 15-20 minutes. The scones should be firm to the touch but not frozen solid.
6. Remove the baking sheet from the freezer then put it into the pre-heated 400 degree oven. Bake for 18-22 minutes or until the scones are turning golden brown on the top and edges and firm to the touch.
7. Allow the scones to cool on a wire rack completely. Once cool, whisk together the powdered sugar with the zest from the lemon and 2 tablespoons of the lemon juice until you have a thick but pourable glaze. If it’s too thick, add a splash more lemon juice. Drizzle the glaze over the cooled scones. 
8. Store leftover scones in an airtight container at room temperature for 2-3 days or in the fridge for 5 days.  

Notes

Recipe Tips

• Tossing the blackberries with flour helps them incorporate into the scone dough easier.
• Work the dough gently once you add the blackberries. You want to incorporate them without smashing too many of them as their juices will start to soften the dough and make it harder to work with. 
• Allow the scones to cool fully before glazing. Warm scones will absorb the glaze which will affect their overall texture. 
• Do not skip out on chilling the scones in the freezer before baking. You want the butter as cold as possible in order to ensure a good rise without too much spreading as well as a lovely flaky texture.  
• Make sure to use cultured whole buttermilk rather than lowfat buttermilk. Cultured whole buttermilk has a thicker consistency and higher fat content which results in tender, flakier scones. 

FAQs

Can I use frozen blackberries? Yes, you can use an equal amount of frozen blackberries but you might need to add a few minutes to the baking time as they will release more moisture into the dough than fresh blackberries. 

Can I make these scones with different berries? Yes, you can use an equal amount of blueberries or raspberries for equally delicious results! 

How long will leftover scones keep? Leftover scones are best if eaten within 2-3 days. Store them in an airtight container at room temperature. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 254Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 342mgCarbohydrates: 34gFiber: 1gSugar: 32gProtein: 2g

Making this Recipe?

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The post Blackberry Buttermilk Scones with Lemon Glaze appeared first on A Classic Twist.

This upside-down peach cake pairs the natural sweetness of ripe, summer peaches with the cozy warmth of cinnamon sugar. Thinly sliced peaches are layered over a dusting of cinnamon sugar, then topped with a cake batter flavored with vanilla and lemon zest. As the baked and cooled cake is flipped over, a spiral of cinnamon-scented caramelized peaches is revealed. Each bite of this soft and tender cake is a marriage of buttery richness and sweet, comforting peaches.

Peaches are one of my favorite summer fruits. You can’t beat the joy of eating a perfectly ripe peach and I love coming up with recipes that celebrate them in all of their goodness, like this cake!

I didn’t want to make just any kind of cake. I wanted to make one that really made these summer peaches shine! I felt an upside-down cake would be perfect for doing that.

If you don’t have fresh peaches you can substitute by using plums, nectarines, or apricots. I highly suggest going out of your way to use peaches.

This recipe is easy to make because we have important things to do over the summer, like hanging out at the pool! So there is no need to peel the peaches before using them in the cake. That alone saves you so much time.

There are a few other substitutes you can make if you don’t have the ingredients on hand. You can use an equal amount of plain unsweetened yogurt in place of the sour cream. I recommend using a thicker full fat yogurt or Greek yogurt as it will yield the richest flavor and softest texture. Yogurt and Greek yogurt will still give that tang that sour cream adds to the cake.

I do recommend using a springform pan to bake this cake since it will make the removal process much easier, plus the depth will prevent any batter spillage as the cake bakes. If you do not have one, a 9 or 10-inch cake pan that is at least 2 ½ to 3 inches deep can be used instead.

Are you drooling yet over this cake? It’s perfect for summer bbq’s. Enjoy sharing it with your family and friends!

Ingredients

• unsalted butter
• ground cinnamon
• granulated sugar & brown sugar
• a few medium ripe peaches
• all-purpose flour
• baking powder
• sea salt
• sour cream
• whole milk
• a lemon
• large eggs
• pure vanilla extract

How to Make Upside-Down Peach Cake

Preheat the oven. Use a tablespoon of the softened butter to grease the sides and bottom of a springform pan. Place a round of parchment in the bottom of the pan and grease it with butter as well. Make sure every surface of the pan and parchment is greased well with butter to keep the cake from sticking.

Mix together the ground cinnamon with some granulated sugar in a small bowl. Sprinkle the cinnamon sugar evenly over the bottom of the greased and lined pan.

Cut each peach in half and remove the stone. Then, cut each peach half into thin slices.

Starting from the outer edge of the pan and working inward in a spiral, arrange the peach slices over the cinnamon sugar. Overlap the slices as needed so that there are no gaps. Set the pan aside.

Whisk together the flour, baking powder, and salt in a medium bowl and set aside.

Whisk together the sour cream and milk in a separate smaller bowl and set aside. Add a few tablespoons of the softened butter to a stand mixer.

Beat on medium-high with the paddle attachment until creamy. Add the remaining granulated sugar along with the brown sugar and lemon zest. Beat on medium to medium high until light and fluffy. Scrape down the sides of the bowl as needed to fully incorporate the sugar into the butter.

Add the eggs one at a time, fully incorporating each, then mix in the vanilla.

With the mixer on low, add half of the flour mixture, mixing until just combined. Add half of the sour cream and milk mixture, mixing until just combined. Repeat with the remaining flour mixture and sour cream mixture, mixing just long enough after each addition so that there are no longer dry pockets of flour remaining. The batter should be thick, creamy, and fairly smooth.

Pour the batter over the peaches, then carefully spread the batter into an even layer with an offset spatula making sure not to disturb the peach layer.

Bake the cake on the center rack of the pre-heated oven until the cake is pulling away from the sides of the pan and a tester inserted into the middle comes out clean.

Allow the cake to cool in the pan completely. Once cool, run a knife gently around the edge of the pan before releasing the ring.

Place a platter or large plate on top of the cake then carefully invert. Remove the bottom of the pan and peel off the parchment paper before slicing and serving.

How to Store

Cover any remaining cake with plastic wrap (or place it in an airtight container) and keep it in the fridge. Make sure to enjoy it within 3-4 days.

More Peach Recipes

Wondering what to do with all of your fresh peaches? These recipes are crowd pleasers!

• Blueberry Peach Crumble
• Peach Raspberry Crumble
• Fresh Peach Pie
• Bourbon Peach Cobbler
• Peach Crumble

What do you think of this amazing upside-down peach cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer baking, friends!

Upside-Down Peach Cake Recipe

Print

Yield: 8 servings

Upside-Down Peach Cake

This ppside-down peach cake pairs the natural sweetness of ripe, summer peaches with the cozy warmth of cinnamon sugar. Thinly sliced peaches are layered over a dusting of cinnamon sugar and then topped with a cake batter flavored with vanilla and lemon zest.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 9 tablespoons unsalted butter, softened, divided
• ½ teaspoon ground cinnamon
• 1/2 cup + 2 tablespoons granulated sugar, divided
• 3 medium peaches, ripe but firm
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/3 cup sour cream, room temperature
• 1/3 cup whole milk, room temperature
• 1/2 cup brown sugar, packed
• 1 medium lemon, zested
• 2 large eggs, room temperature
• 1 tablespoon pure vanilla extract

Instructions

1. Preheat the oven to 350 degrees. Use 1 tablespoon of the softened butter to grease the sides and bottom of a 9-inch springform pan. Place a round of parchment in the bottom of the pan and grease it with butter as well. Make sure every surface of the pan and parchment are greased well with butter to keep the cake from sticking.
2. Mix together the ground cinnamon with 2 tablespoons of the granulated sugar in a small bowl. Sprinkle the cinnamon sugar evenly over the bottom of the greased and lined pan.
3. Cut each peach in half and remove the stone. Then, cut each peach half into thin slices, about 1/16-inch thick. Starting from the outer edge of the pan and working inward in a spiral, arrange the peach slices over the cinnamon sugar. Overlap the slices as needed so that there are not any gaps. Set the pan aside.
4. Whisk together the flour, baking powder, and salt in a medium bowl and set aside. Whisk together the sour cream and milk in a separate smaller bowl and set aside.
5. Add 8 tablespoons of the softened butter to a stand mixer. Beat on medium high with the paddle attachment until creamy, about 1-2 minutes. Add the remaining ½ cup of granulated sugar along with the brown sugar and lemon zest. Beat on medium to medium high until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed to fully incorporate the sugar into the butter. Add the eggs one at a time, fully incorporating each, then mix in the vanilla.
6. With the mixer on low, add half of the flour mixture, mixing until just combined. Add half of the sour cream and milk mixture, mixing until just combined. Repeat with the remaining flour mixture and sour cream mixture, mixing just long enough after each addition so that there are no longer dry pockets of flour remaining. The batter should be thick, creamy, and fairly smooth.
7. Pour the batter over the peaches, then carefully spread the batter into an even layer with an offset spatula making sure not to disturb the peach layer. Bake the cake for 35-45 minutes on the center rack of the pre-heated oven until the cake is pulling away from the sides of the pan and a tester inserted into the middle comes out clean.
8. Allow the cake to cool in the pan completely. Once cool, run a knife gently around the edge of the pan before releasing the ring. Place a platter or large plate on top of the cake then carefully invert. Remove the bottom of the pan and peel off the parchment paper before slicing and serving.

Notes

Recipe Notes
A 10-inch springform pan can also be used here, but you will need to adjust the amount of peaches used since the surface area is a little larger. You’ll need 3-4 peaches total. Since the cake won’t be as thick, you can reduce the baking time to 25-35 minutes. The cake is ready when the sides are pulling away from the pan and a tester inserted into the middle comes out clean.

Recipe Tips
The cinnamon sugar mixture sprinkled on the bottom of the pan helps create a flavorful glaze for the peaches. I’ve tested the cake with cinnamon, cardamom, and ginger and cinnamon was my favorite!
I strongly recommend allowing the cake to cool fully before slicing as it really helps the cake set up and yields a tender, soft crumb. 

Peaches that are ripe but still firm will yield the best results, both flavor and texture-wise. Avoid peaches that are too soft or have a mushy texture as they will not hold their shape in the oven.

Since every oven bakes differently, look for these key indicators to know when your cake is done: the sides of the cake are pulling away from the pan, the cake is turning golden brown, the center is fully set (not wobbly), and a tester inserted into the center comes out clean.

FAQ's

Can I use other fruits in this upside down cake? Yes, you can use plums, nectarines, or apricots for similar results.

Do I need to peel the peaches first? No, there is no need to peel the peaches before using them in the cake.

Can I use yogurt instead of sour cream? Yes, you can use an equal amount of plain unsweetened yogurt in place of the sour cream. I recommend using a thicker full fat yogurt or Greek yogurt as it will yield the richest flavor and softest texture.

What is the best way to store leftover cake? Cover any remaining cake with plastic wrap (or place it in an airtight container) and keep it in the fridge. Make sure to enjoy it within 3-4 days.

Can I bake this upside down cake in a different pan? A springform pan is preferred as it will make the removal process much easier, plus the depth will prevent any batter spillage as the cake bakes. In the event that you do not have one, a 9 or 10-inch cake pan that is at least 2 ½ to 3 inches deep can be used instead.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Regency Parchment Paper Liners for Round Cake Pans 8 inch diameter, 24 pack
• 
  Round Cake Pan, 8 Inches by 3 Inches
• 
  Fat Daddio's Anodized Aluminum Round Cake Pan, 9-Inch x 3-Inch

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 326Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 87mgSodium: 239mgCarbohydrates: 39gFiber: 2gSugar: 20gProtein: 5g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Upside-Down Peach Cake appeared first on A Classic Twist.

Tender, moist, and packed with real blueberry flavor, this blueberry crumb cake is the perfect treat for any occasion! A soft and buttery vanilla cake base is topped with a lemon-scented blueberry layer that gets nice and jammy in the oven. The crumble topping becomes golden and crunchy once baked, yielding a nice textural contrast to the soft cake. Each bite is packed with fresh juicy blueberry flavor, moist vanilla cake, and crunchy crumble making this crumb cake a crowd-pleasing dessert.

I love it when blueberries come into season. These little berries bring me so much joy! Over the years, I have been inspired by them and created so many recipes like these Blueberry Crumb Bars, Blueberry Hand Pies, Blueberry Thyme Galette, and these Blueberry Lemon Sweet Rolls.

I can’t get enough of blueberries, and I prefer to use fresh ones in my recipes instead of frozen. If you need to use frozen, they can work with this recipe. I give the quantity to use and the extra baking time in the recipe notes.

The recipe has been tested with both fresh and frozen blueberries, and the flavor and texture of the cake made with fresh blueberries are preferred.

This cake reminds me of a coffee cake with its crumb topping. The cake is buttery and very moist. Then there’s this thick jammy layer that’s fun to bite into.

If you love summer berries as much as I do, you can use your favorite berries in this recipe. Use an equal amount of fresh blackberries or raspberries in place of the blueberries. They’ll all make a great jam layer in this crumb cake.

My favorite part is the crumb topping. It’s sweet cinnamon bites that get golden brown and crunchy during the baking process. It’s perfect with the jam filling. If you love cake with texture, then every bite of this crumb cake is going to be amazing!

This cake is easy enough to make on weeknights or to whip up for a summer BBQ. It’s the kind of cake that everyone loves and goes for second servings of!

Ingredients

• all-purpose flour
• granulated sugar
• brown sugar
• ground cinnamon
• unsalted butter
• fresh blueberries
• a medium lemon
• a few large eggs
• vanilla extract
• baking powder
• sea salt
• plain whole milk yogurt

How to Make Blueberry Crumb Cake

Preheat the oven and grease a square baking pan, then line with parchment paper, leaving an overhang. This will help with removing the cake once it’s baked.

To make the crumb topping, mix the flour, granulated sugar, brown sugar, sea salt, and cinnamon in a medium-sized bowl.

Add the melted butter and mix until the mixture is crumbly. Place the crumb mixture in the fridge to chill while you complete the next few steps.

Make the blueberry layer next. Add the blueberries, flour, and sugar to a medium-sized bowl. Zest the lemon, then add it to the bowl along with a tablespoon of the juice. Toss everything together until the blueberries are evenly coated in the flour and sugar. Set aside.

Make the cake. Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and fluffy, scraping down the sides as needed. This will take a few minutes.

Add the eggs one at a time, fully incorporating each. Scrape down the bowl as needed. Once all of the eggs have been added, mix in the vanilla extract. At this point, it might look like the mixture has split, but this is completely fine! It will come together when the dry ingredients and yogurt are added.

Add the flour, baking powder, and salt to a medium sized bowl and whisk together.

Then, add half of the flour mixture to the butter mixture. Mix on low to medium low until mostly combined, then add the yogurt.

Mix until mostly combined, then scrape down the bowl and add the remainder of the flour mixture. Mix until just combined and there are no longer any visible streaks of flour. The batter should be thick and relatively smooth.

Pour the batter into the prepared pan and spread it evenly into a layer with an offset spatula.

Scatter the blueberry mixture evenly over the batter.

Remove the crumble mixture from the fridge, break it up with your fingers, then scatter it evenly over the berries.

Bake the cake for about an hour, or until a tester inserted into the middle comes out clean and the center of the cake is puffed up and set, not wobbly.

Place the pan on a wire rack.

Cool the cake for about 30 minutes, then run a palette knife around the edges and use the parchment paper to gently remove the cake.

Place the cake on a wire rack and let it cool completely before slicing it into 9 equal squares and serving.

How to Store

Place leftover slices of cake in an airtight container. They will keep 1-2 days at room temperature or up to 5 days in the fridge.

More Blueberry Recipes

• Blueberry Sour Cream Coffee Cake
• Blueberry Peach Crumble
• Blueberry Crumble
• Lemon Blueberry Cake
• Brown Butter Blueberry Lemon Loaf

What do you think of this amazing blueberry cake recipe? What would you serve with a slice of this crumb cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Blueberry Crumb Cake Recipe

Print

Yield: 9 servings

Blueberry Crumb Cake

Tender, moist, and packed with real blueberry flavor, this blueberry crumb cake is the perfect treat for any occasion! A soft and buttery vanilla cake base is topped with a lemon-scented blueberry layer that gets nice and jammy in the oven.

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 25 minutes

Ingredients

For the crumb topping:

Toggle ingredient group

• ¾ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup brown sugar, packed
• ¼ teaspoon sea salt
• ½ teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted

For the blueberry layer:

Toggle ingredient group

• 2 cups fresh blueberries
• 2 tablespoons all-purpose flour
• 1 tablespoon granulated sugar
• 1 medium lemon

For the cake:

Toggle ingredient group

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• ¼ cup plain whole milk yogurt, at room temperature

Instructions

1. Preheat the oven to 350 degrees. Grease an 8-inch square baking pan then line with parchment paper leaving an overhang. This will help with the removal of the cake once it’s baked.
2. Make the crumb topping by mixing together the flour, granulated sugar, brown sugar, sea salt, and cinnamon in a medium sized bowl. Add the melted butter and mix until crumbly. Place the crumb mixture in the fridge to chill while you complete the next few steps.
3. Make the blueberry layer next. Add the blueberries, flour, and sugar to a medium sized bowl. Zest the lemon then add it to the bowl along with 1 tablespoon of the juice. Toss everything together until the blueberries are evenly coated in the flour and sugar. Set aside.
4. Make the cake. Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and fluffy, scraping down the sides as needed. This will take about 3-4 minutes.
5. Add the eggs one at a time, fully incorporating each. Scrape down the bowl as needed. Once all of the eggs have been added, mix in the vanilla extract. At this point it might look like the mixture has split but this is completely fine! It will come together when the dry ingredients and yogurt are added.
6. Add the flour, baking powder, and salt to a medium sized bowl and whisk together. Then, add half of the flour mixture to the butter mixture. Mix on low to medium low until mostly combined, then add the yogurt. Mix until mostly combined, then scrape down the bowl and add the remainder of the flour mixture. Mix until just combined and there are no longer any visible streaks of flour. The batter should be thick and relatively smooth.
7. Pour the batter into the prepared pan and spread it into an even layer with an offset spatula. Scatter the blueberry mixture evenly over the batter. Remove the crumble mixture from the fridge, break it up with your fingers, then scatter it evenly over the berries. Bake the cake for 55-65 minutes or until a tester inserted into the middle comes out clean and the middle of the cake is puffed up and set (not wobbly).
8. Place the pan on a wire rack. Cool the cake for 30 minutes, then run a palette knife around the edges and use the parchment paper to remove the cake. Place the cake on a wire rack and cool completely before slicing into 9 equal squares and serving.

Notes

Recipe Notes
Use plain whole milk yogurt, NOT Greek style yogurt as itwill make the batter a bit too thick. You can use buttermilk in place of theyogurt if you prefer for very similar results.

The 8-inch pan used for testing is 2.25 inches deep andthis cake needs every bit of it. If your 8-inch pan is more shallow, Irecommend making this cake in either a 9-inch square pan or a 9-inch springformpan. You’ll need to reduce the baking time and start checking for donenessaround 40-45 minutes.

Recipe Tips
While the temptation may be strong to cut a slice of warm cake, I highly recommend allowing it to cool fully first. This allows the cake to set and yields a softer crumb.

Since every oven bakes differently, look for these key indicators to know when your cake is done: the middle of the cake is set (not wobbly) and a tester inserted into the middle comes out clean (i.e. it doesn’t have any cake crumbs on it though it may have some of the blueberry juices on it).

Make sure you allow the butter, eggs, and yogurt to come to room temperature before using them in the recipe for the best results. It will take butter about 2-3 hours (depending on the temperature of your kitchen) while the eggs and yogurt just need 30-60 minutes.

FAQs

If you need to use frozen they can work with this recipe. Use 2 cups of frozen berries and bake for an extra 10 minutes because of the added moisture. I tested the recipe with both fresh and frozen blueberries and preferred the flavor and texture of the cake made with fresh blueberries.

Can I make this crumble cake with different berries? Yes, you can use an equal amount of fresh blackberries or raspberries in place of the blueberries.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Fat Daddio's Anodized Aluminum Round Cake Pan, 9-Inch x 3-Inch
• 
  Non-Stick Pro Cake Pan Square 9 x 9 Inch

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 568Total Fat: 30gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 137mgSodium: 264mgCarbohydrates: 69gFiber: 2gSugar: 38gProtein: 7g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Blueberry Crumb Cake appeared first on A Classic Twist.