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

Print

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.

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.

Hey there, and welcome back, friends.

You are in for a treat!

Blueberry Crumble

In this blueberry crumble, you will find that satisfying warm fruit filling we all love and a crunchy oatmeal crumble topping full of flavors complementary to the fruit filling.

I am so excited to be sharing this recipe with you today. I love classic summer recipes such as blueberry crumble!! It’s comforting, easy to make, and delicious. This one just screams summer to me and it is one of my husband’s favorite recipes. 

I love making crumbles. Over the past month, I’ve made three different ones. There’s just something about warm juicy fruit under a layer of crunchy oat topping that makes any day better.

I made this strawberry rhubarb crumble pie a few weeks ago after scoring rhubarb at the farmer’s market. I also made a peach crumble too. 

Since I was on a fruit crumble path, my husband nudged me to make him this blueberry crumble. Blueberries are his favorite berries and he requests a blueberry pie or blueberry hand pies every year they are in season. So I was very happy to hear him ask for something new. The baker in me loves new challenges. 

For this blueberry crumble, I kept the filling classic. Just fresh blueberries tossed in lemon juice and almond extract to enhance the flavors. You can also use frozen blueberries but make sure you thaw them before use.

The oatmeal crumb topping is where I played around a bit. 

You can make a crumble topping without oatmeal but the nutty crunch that oatmeal brings to the table is worth it.

I browned my butter instead of using room-temperature butter in the topping. This was a GREAT idea and I urge you to try this trick. Once you do, you will never go back 🙂

I also added in some sliced almonds and coconut flakes to the crumb topping. These are optional (but highly recommended!) enhancements that are again worth the trouble. 

The result here my friends is a classic blueberry crumble that is elevated by some small additions and browned butter.

The filling is that satisfying juicy warm fruit we all know and love and the topping is crunchy oatmeal crumble full of flavors complementary to the fruit filling. All in all, this is an epic summer dessert that is worth your time. 

Top it all with a scoop of ice cream and relax to enjoy this plate of summer. 

Don’t forget to try this yummy summer strawberry pie too!

Blueberry Crumble Ingredients

• fresh blueberries
• light brown sugar & brown sugar
• all-purpose flour
• salt
• zest and juice of a half lemon
• almond extract
• old-fashioned rolled oats
• all-purpose flour
• unsweetened coconut flakes
• sliced almonds
• unsalted butter

How to Make Blueberry Crumble

Preheat oven to 375 degrees F. Grease a 3-quart round or rectangular dish with baking spray.

In a large bowl, toss the ingredients for the filling until just combined. Make sure all the flour is well-tossed. Set aside while you make the topping.

In a medium bowl, combine the rolled oats, flour, coconut flakes, almonds, sugar, and salt. 

Add in the melted butter and mix until clumps form. You can use your hands to mix the mixture and clump some together.

Transfer the blueberry filling to the prepared dish. Cover completely with the crumb topping.

Place the baking dish onto a baking sheet and bake for about 50-60 mins, or until the fruit is bubbly in the center and edges and the topping is golden brown.

If needed, cover the baking dish with foil for the last 20 minutes of baking.

Let the crumble cool on a cooling rack until warm.

Serve warm with a scoop of ice cream.

How to Store Blueberry Crumble

More Summer Desserts to try

• Strawberry Mascarpone Tart
• Mixed Berry Slab Pie
• Peach Raspberry Galette
• Mixed Berry Pie
• Blueberry Pie

What do you think of this amazing blueberry crumble recipe? What would you serve with a scoop of this crumble? 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!

Until next time, happy baking! 

Blueberry Crumble Recipe

Print

Yield: 9-by-13 baking dish

Blueberry Crumble

This blueberry crumble recipe is a sweet summer delight with juicy blueberries baked under a crunchy golden oatmeal crumb.

Prep Time 30 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 40 minutes

Ingredients

For the Filling:

Toggle ingredient group

• 6 cups fresh blueberries
• 3/4 cup light brown sugar
• 1/4 cup all-purpose flour
• ¼ teaspoon salt
• zest and juice of a half lemon
• 1/4 teaspoon almond extract
• pinch of salt

For the Crumble:

Toggle ingredient group

• 3/4 cup old-fashioned rolled oats
• 1 1/4 cup all-purpose flour
• 1/2 cup unsweetened coconut flakes
• 1/4 cup sliced almonds
• ¾ cup brown sugar, packed
• ¼ teaspoon salt
• 1/2 cup unsalted butter, melted and browned

Instructions

1. Preheat oven to 375 degrees F. Grease a 3-quart round or rectangular dish with baking spray.
2. In a large bowl, toss the ingredients for the filling until just combined. Make sure all the flour is well tossed. Set aside while you make the topping.
3. In a medium bowl, combine the rolled oats, flour, coconut flakes, almonds, sugar, and salt. Add in the melted butter and mix until clumps form. You can use your hands to mix the mixture and clump some together.
4. Transfer the blueberry filling into the prepared dish. Cover completely with the crumb topping. Place the baking dish onto a baking sheet and bake for about 50-60 mins, or until the fruit is bubbly in the center and edges and topping is golden brown. If needed, cover the baking dish with foil for the last 20 minutes of baking.
5. Let crumble cool on a cooling rack until warm.
6. Serve warm with a scoop of ice cream.

Recommended Products

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

• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Anolon 51038 Vesta Roasting Pan / Baking Pan / Lasagna Pan - 9 Inch x 13 Inch, Persimmon Orange

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 257Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 97mgCarbohydrates: 42gFiber: 3gSugar: 26gProtein: 3g

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 Crumble with a Browned Butter Oat Topping appeared first on A Classic Twist.

Tender, juicy baked pears are topped with a sweet and crunchy nut-oat crumble and a dollop of mascarpone cheese in this easy, delicious Baked Pears with Oat Crumble recipe.

Hey there, and welcome back, friends.

You are in for a treat!

Yes, I know it has felt like fall for most of us for a few weeks now, but I am so excited we can all finally settle into our boots, scarves, lattes, apple baking… and pumpkins! But let’s not forget about the pears.

(more…)

The post Baked Pears with Crunchy Oat Crumble appeared first on A Classic Twist.

This fresh peach pie recipe is sponsored by Bob’s Red Mill. All opinions are mine. Thank you for supporting the brands I love and who make it possible for me to continue creating recipes for you! 

Fresh Peach Pie 

Happy July friends!

I have a fresh peach pie recipe to share with you that has a tender flaky crust with a delicious bourbon peach pie filling made with fresh peaches. 

This summer I am loving walking past all the fresh fruit in the stores. The aroma of the peaches inspired me to make a homemade peach pie. (more…)

The post Fresh Peach Pie appeared first on A Classic Twist.

Hello friends! Today it’s all about pie and summertime essential. And no, I’m not talking about bathing suits. Even though I should probably be thinking more about bathing suit season and less about pie. But this cherry bourbon pie is one you would not want to miss. 

(more…)

The post Cherry Bourbon Pie appeared first on A Classic Twist.