Blueberry & Lemon Crumble Cake

I love baking with fruit and this Blueberry & Lemon cake is one of my favourites to make and very popular among my customers. The citrus burst of the fruit perfectly off-sets the sweetness of the crumble topping and it makes a great summer cake for a picnic table.

Blueberry & Lemon Crumble Cake

Prep time: 15 mins

Cooking time: 50 minutes

Makes 1 x 8" cake

Ingredients:

For the cake:

• 200g plain flour

• 200g caster sugar

• 200g butter, softened (or margarine)

• 1tsp baking powder

• zest of 2 lemons

• 3 large eggs

• 100g blueberries, fresh or frozen

For the crumble topping:

• 60g plain flour

• 25g chilled butter

• 30g light brown sugar
  

Method:

1. Pre-heat the oven to 180℃/160℃ fan/GM4 and line an 8" deep round tin with baking parchment.

2. Beat all the cake ingredients (not topping and blueberries) for a couple of minutes on high in a mixer or with a hand-held beater until the mixture is pale in colour and light and fluffy. Scrape down the sides halfway through with a silicone spatula to ensure incorporating all the ingredients

3. Pour the batter into your lined tin and gently smooth out until evenly spread.

4. Sprinkle the blueberries over the batter.

5. In a bowl, rub the crumble ingredients together with your finger tips until it feels like damp sand. Spoon over the top of the blueberries.

6. Bake for 45-50 minutes until it starts turning a golden brown on the sides. Cool on a rack in the tin for ten minutes or so before you remove it from the tin to cool further.

Notes: It may feel like a lot of topping but use it all - it will stop the sponge rising above the blueberries. You can use fresh or frozen blueberries but I prefer frozen as they hold their shape whilst cooking. Use a good quality, spring-form or loose-bottom tin so that you can get the cake out easily. Leave your eggs to come to room temperature before using as you will get a better rise and a smoother batter.

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