2 cups of sugar
1 cup of vegetable oil
1 1/2 cups of buttermilk
2 eggs
2 tablespoons of vanilla extract
1/2 teaspoon of salt
1 teaspoon of baking soda
2 1/2 cups of all-purpose flour
2 cups of fresh blueberries
For the crumb topping
2 cups of all purpose flour
1 cup of sugar
2 sticks of butter
1 good pinch of Kosher salt
For the glaze
2 cups of powdered sugar
About 2 teaspoons of lemon juice
To start, preheat the oven to 350°F. In a large bowl, combine the sugar, vegetable oil, and buttermilk. Mix until smooth. Then add in two eggs and a vanilla extract. Mix well to combine. Lastly add in all of the dry ingredients and mix well. Lastly, fold in the blueberries. Pour into a prepared springform pan and set aside.
Next, prepare the crumb topping. In a large bowl add in the flour, sugar, and salt. Be sure to mix well. Then add in the two sticks of butter and mix well until it looks like a wet sand between your fingers. Crumble the topping over the cake and then bake in the oven for 22 to 27 minutes or until an Internet toothpick comes out clean. Once the cake is out of the oven set aside for about 15 minutes and then released from the pan.
Lastly, make the glaze to do so add the powdered sugar and the lemon juice to a bowl and mix together until smooth.
When you’re ready pour the glaze over the freshly baked cake and please enjoy the cake is still warm.