Lemon Berry Crumb Cake

Lemon Berry Crumb Cake

A Memorial Day breakfast treat. The Husband says it is his new favorite. Add a cup of coffee to get your day off to a festive start.


Lemon Berry Crumb Cake

adapted from Fine Cooking, July, 2008

1 cup unsalted butter
3 cups all-purpose flour
1 1/2 cups old fashioned rolled oats -- not quick oats
1 1/3 cups light brown sugar -- packed
1 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 large egg -- separated
1 can sweetened condensed milk -- 14 oz
1/3 cup fresh lemon juice
1 tablespoon lemon zest
1 cup blueberries
1 cup blackberries

Position a rack in the center of the oven and heat to 350 degrees. Line a 10 - inch springform pan parchment paper. Spray the bottom and sides with cooking spray.

In a large bowl, combine the flour, oats, sugar, salt and baking powder. Using your fingers, blend the butter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl, add cinnamon and nutmeg and reserve for the topping. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. You can tamp it with the bottom of a measuring cup to even it out. Bake the crust until it starts to form a dry top, 10 to 12 minutes.

Meanwhile, in a bowl whisk the condensed milk, lemon juice, lemon zest, and egg yolk. Let this mixture stand for 5 minutes; it will begin to thicken.

Sprinkle the blueberries evenly over the hot crust and then drop spoonfuls of the lemon mixture over the berries. Spread gently with a spatula to distribute a little more evenly, but take care not to crust the berries; it's fine if the lemon mixture isn't perfectly even.

Sprinkle the reserved topping over the lemon blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until the filling is bubbling at the edges and the topping is brown, 25 to 30 minutes.

Let the cake cool in the pan on a rack for about an hour. remove the outer ring of the pan to cool completely. The cake may be stored at room temperature for a few hours but otherwise should be kept in the refrigerator.