While the basic recipe is fantastic, we both wanted to try adding a punch of lemon to the second attempt, and we liked that even better. I added lemon zest right into my batter, which added another layer of flavor here that we really loved.
We happened to have fresh berries, but you can definitely use frozen. If you use frozen, just don’t thaw them first!
The batter is nice and thick,
and once it goes into the pan, you’ll pour streusel on top. I’ve doubled the streusel in these photos because I default to always, always doubling streusel.
After it’s baked, that topping becomes perfectly buttery and crumbly in all the best ways.
And while it’s totally unnecessary, I loved the look of a little lemon-spiked drizzle on top.
This cake is best just slightly warm or cooled.
It would be perfect for a Father’s Day breakfast/brunch or something fun for the weekend. Need more brunch ideas?? Click here!
