Lisa's Southern Kitchen

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Ingredients:

Cake:

• 2 cups Self Rising Flour

• 2/4 cup Granulated Sugar

• 2 tsp. Vanilla Extract

• 1/2 cup Buttermilk

• 6 tbsp. Unsalted Butter, softened

• 1 Egg Yolks

• 2 Eggs

Blueberry Filling:

• 2 cups Fresh Blueberries, washed and sliced

• 1 tbsp. Granulated Sugar

• 1/4 tsp. Salt

• 1 tsp. Fresh Lemon Zest from Lemon

• 2 tsp. Fresh Lemon Juice from Lemon

• 1 tsp. Vanilla Extract

Crumble Topping:

• 2 cups Self Rising Flour

• 1/2 cup Granulated Sugar

• 1/2 cup Brown Sugar

• 1 tsp. Ground Cinnamon

• 8 tbsp. Unsalted Butter, melted

Instructions:

1. Preheat oven to 350 degrees and line a springform pan with parchment paper.
2. Make the cake, in a bowl of stand up mixer add in flour, sugar and vanilla extract, buttermilk and butter, eggs, egg yolk, beat well until combined. Pour in the bottom of springform pan ur evenly.
3. Make the filling, in a bowl saucepan over med high add in sugar, lemon zest, lemon juice and salt, blueberries and stir occasionally until thickened and take off heat and add in vanilla extract, stir well until combined. Let cool for 5 minutes and then spread out evenly over cake in the springform pan.
4. Make the crumble topping, in a bowl of stand up mixer add ingredients and beat well until crumble. Spread out evenly over the filling in the springform pan.
5. Bake for 35 minutes until light golden brown and filling is bubbly hot and let cool for 10 minutes before serving.