Blueberry Crumble Cake

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

180 g

Butter , room temperature

150 g

Caster Sugar

2

Farmhouse Eggs® Large Brown Eggs

10 mL

Vanilla Extract

1

Lemon , zested, juiced

zest from whole lemon plus 1 1/2 Tbsp juice per 8 servings

300 g

Self-Rising Flour

185 mL

Buttermilk

or Whipping cream

500 g

Fresh Blueberries

or Frozen Blueberries

60 g

Cake Flour

or Plain Flour

1 g

Ground Cinnamon

60 g

Granulated Sugar

30 g

Butter

Cooking Instructions

HIDE IMAGES

Step 1

Preheat the oven to 180 degrees C (350 degrees F).

Step 2

Grease and line pan of a 22-centimeter springform pan with baking paper.

Step 3

Make crumble topping: Combing Cake Flour (60 g) , Ground Cinnamon (1 g) , Granulated Sugar (60 g) , Butter (30 g) in a bowl. Use your fingertips to rub until mixture resembles breadcrumbs. Chill in the refrigerator for later use.

Step 4

Beat Butter (180 g) and Caster Sugar (150 g) until light and fluffy with an electric mixer at medium speed. Add Farmhouse Eggs® Large Brown Eggs (2) one at a time, beating well after each addition.

Step 5

Add Vanilla Extract (10 mL) , zest and juice from Lemon (1) . Gradually add Self-Rising Flour (300 g) and Buttermilk (185 mL) , alternately until mixture is combined.

Step 6

Spread half of the batter into prepared pan. Top with half of the Fresh Blueberries (500 g) and crumble mix. Top with remaining batter, smoothing the top, then top with remaining blueberries and crumble.

Step 7

Bake for about 1 hour 10 minutes or until a skewer inserted into the center comes out clean.

Step 8

Set aside to cool in the pan for 15 minutes before lifting out onto the rack to cool.