Bursting Blueberry Crumb Cake
A delightful cake combining fresh blueberries with a buttery crumb topping, perfect for breakfast or as a snack.
Ingredients
Crumb Topping
- ⅔ cups flour (plain/all-purpose)
- ½ cup caster sugar (superfine sugar)
- ½ tsp cinnamon powder
- ⅛ tsp cooking/kosher salt
- 60 g melted butter 4 tbsp
- ¼ tsp vanilla extract
Lemon Vanilla Cake
- 1 ⅓ cups flour (plain/all-purpose)
- 2 tsp baking powder
- ¼ tsp cooking/kosher salt
- ¾ cup caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 large eggs
- 90 g unsalted butter (melted then cooled slightly) 6 tbsp
- ⅓ cup sour cream (at room temperature, or plain yogurt)
- ⅓ cup milk (at room temperature, full fat best, low fat okay)
- 500 g fresh blueberries 1 lb (see Note 1 for frozen)
- 2 tsp lemon juice
- 2 tbsp caster sugar (superfine sugar)
- 3 tbsp flour (plain/all-purpose)
Instructions
Preparation
- Preheat your oven to 200°C / 400°F (180°C fan-forced). Line a 20cm springform pan with paper.
- In a medium bowl, combine 2/3 cups flour, 1/2 cup caster sugar, cinnamon, and salt. Use a fork to mix.
- Add melted butter and vanilla. Mix until the flour is wet but remains lumpy.
- Zest the lemon first, then set it aside. Squeeze the lemon for juice that will be used with the blueberries.
- Toss the blueberries with lemon juice to coat them. Sprinkle with 2 tablespoons caster sugar and 3 tablespoons flour, then toss to coat again. Set aside.
Cake Mixing
- In a large bowl, mix 1 1/3 cups flour, baking powder, 1/4 tsp salt, and 3/4 cup caster sugar. Stir in the lemon zest.
- Add the eggs, melted butter, sour cream, milk, and vanilla extract. Mix until smooth.
- Fold in the blueberries gently.
Baking
- Pour the batter into the prepared pan and spread evenly.
- Sprinkle the crumb mixture over the top.
- Bake in the oven for about 35-40 minutes or until a toothpick comes out clean. Allow to cool slightly before serving.
Notes
Serve warm or at room temperature. Enhance with whipped cream or ice cream. Store in an airtight container for up to 2 days at room temperature, or in the refrigerator for up to a week. Can be frozen tightly wrapped.