Preheat the oven to 180 degrees C (350 degrees F).
Grease and line pan of a 22-centimeter springform pan with baking paper.
Make crumble topping: Combing
Cake Flour (1/2 cup)
Ground Cinnamon (1/2 tsp)
Granulated Sugar (1/3 cup)
Butter (2 Tbsp)
in a bowl. Use your fingertips to rub until mixture resembles breadcrumbs. Chill in the refrigerator for later use.
Butter (3/4 cup)
Caster Sugar (3/4 cup)
until light and fluffy with an electric mixer at medium speed. Add
Large Eggs (2)
one at a time, beating well after each addition.
Vanilla Extract (1/2 Tbsp)
Lemon Juice (1 1/2 Tbsp)
. Gradually add
Self-Rising Flour (2 1/3 cups)
Buttermilk (3/4 cup)
, alternately until mixture is combined.
Spread half of the batter into prepared pan. Top with half of the
Fresh Blueberries (3 1/3 cups)
and crumble mix. Top with remaining batter, smoothing the top, then top with remaining blueberries and crumble.
Bake for about 1 hour 10 minutes or until a skewer inserted into the center comes out clean.
Set aside to cool in the pan for 15 minutes before lifting out onto the rack to cool.