Love lemon and blueberry snacks? Bake this delicious cake that hides a melt-in-your-mouth treat under its crunchy cap. If you want more, here's a crepe recipe that should satisfy you too! 15 minutes 45 minutes 10 servings INGREDIENTS For the cake:1 ½ cups all-purpose flour2 tbsp of baking powderPinch of salt1 cup of vanilla plant-based yogurt¼ cup of sugar3 eggs or 195 g of unsweetened applesauce2 lemons’ zest½ cup of melted coconut oil¼ cup of lemon juice-For the crumble:1/3 cup of Oatbox Coconut and Blueberry granola¼ cup of flour¼ cup of melted coconut oil2 tbsp of brown sugarPinch of salt PREPARATION 1. Preheat the oven at 350F. Oil and flour a loaf pan and set aside. 2. In a bowl, mix all the ingredients for the crumble. Set aside. 3. In another bowl, for the cake, combine the flour, baking powder and salt. Add the eggs (or unsweetened applesauce) and sugar and beat for 2 minutes. Add all the other ingredients and continue whisking to incorporate the ingredients together. 4. With a wooden spoon, pour the mix into the loaf pan. 5. Spread the crumble on top of the cake mix. 6. Bake for 45 minutes.