Lemon Blueberry Crumb Cake

I found a recipe for a blueberry crumb cake that sounded good with one exception. The recipe called for cinnamon. I have never been a fan of cinnamon with blueberries. Still I needed a desert so a made a visual scan of my pantry. I happened to have a jar of lemon curd. Lemons go very well with blueberries, bringing out their tart berry flavor. I put it all together and crossed my fingers. The cake set up and came out beautifully.

Serves 12

for cake

2 cups fresh or frozen blueberries plus 2 tbsp of flour
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 stick softened butter
juice of 1 large lemon
zest of one large lemon, divided
2 extra large eggs
1/2 cup buttermilk
1 tsp vanilla
10 oz of lemon curd
1/2 cup sugar

Crumb topping
1 cup flour
1/3 cup brown sugar, packed
1/3 cup sugar
1 stick butter melted
1/2 of lemon zest
Preheat oven to 325. Spray a 9x13 baking pan with baking spray and set aside. Mix 2 tbsp flour into the blueberries and set aside. In a large bowl of a mixer beat the butter and sugar until fluffy. Add the eggs one at a time. Add the vanilla and half of the lemon zest. Spoon in the baking soda and powder, blend well. Add half of the flour followed by the buttermilk and finish with the other half of the flour. Gently fold in the blueberries by hand. Scoop the batter into the baking dish and spread out evenly. Place the lemon curd and the lemon juice in a small bowl, mix well. Pour the lemon curd over the top of the cake batter and swirl in with a knife. Place all the ingredients for the crumb topping into a bowl, add the remaining zest and mix until combined. Sprinkle it over the top of the cake batter. Bake at 325 for 45 minutes. If the cake giggles in the middle, turn up the heat to 350 and bake for another 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool and serve.