Lemon Berry Crumble Slice (Dairy-free / Egg-free / Vegan)

In today’s post, I’m sharing a recipe for a delicious baked treat – Lemon Berry Crumble Slices. These slices consist of a fluffy lemon sponge, studded with juicy berries and topped with crumble. They use basic pantry ingredients and are simple to make, yet they’re bound to impress your family and friends!

The August edition of the Vegan Life magazine landed on my doorstep just before we set off on our family summer vacation, so I tucked it into my luggage and looked forward to reading it when we arrived in the Dordogne.

One of the first articles that caught my eye was an interview with Mellissa Morgan (aka Ms Cupcake). Canadian born, Mellissa now lives in London and runs the infamous Ms Cupcake bakery in Brixton. I love Mellissa’s kooky, fun style and vivacious character. Whenever I see photos of her (especially in those wacky cupcake hats!), they always bring a smile to my face.

Along with the interview, Mellissa also shares her Signature Dish… the Lemon Blackberry Square. It sounded delicious and, since I’d never tried a crumble-topped sponge before,  I was intrigued to find out how it would taste. I bookmarked the page and when we arrived back in England, I headed into the kitchen and got baking.

This cake is baked in a large rectangular pan; what we would call a ‘Traybake’ here in the UK. (I’m not sure if they’re called the same elsewhere).  I love traybakes as they’re a convenient way to bake a large amount of cake in one go, so perfect for parties, buffets, cake sales, or when you want to stock the freezer with cake ready for friend and family visits.

I’ve made this traybake twice already this month, and it’s been a huge hit with everyone that’s tried it. The sponge layer is light and fluffy, with a beautiful, zesty lemon flavour. I would never have thought of putting crumble on top of sponge, but it works really well, especially with that layer of juicy berries in-between. The first time I made the cake, I didn’t feel that there was quite enough berries so second time round, I increased the quantities. Also, on Mellissa’s suggestion, I doubled the quantity of crumble. Like her, I’m a crumble-lover, and this was definitely a good move! Below, I share Mellissa’s recipe with my light adaptations.


Big thank you to Ms Cupcake and Vegan Life for sharing this lovely recipe.

Happy baking everyone!

6 thoughts on “Lemon Berry Crumble Slice (Dairy-free / Egg-free / Vegan)

    1. Thanks Liz! I used always go for the chocolate treats, but lately I’ve been crazing more fresh, zesty flavours. Mind you, one of my favourite combos is chocolate & lime. The best of both worlds! Have you tried the Montezuma’s Salty Dog Chocolate Bar yet? It’s flavoured with lime and sea salt. It’s SO good! 😋

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