Blueberry Crumble Cake

Ingredients

Servings

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

US / METRIC

3/4 cup

Butter , room temperature

3/4 cup

Caster Sugar

2

Large Eggs

1/2 Tbsp

Vanilla Extract

1

Lemon , zested, juiced

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

2 1/3 cups

Self-Rising Flour

3/4 cup

Buttermilk

or Whipping cream

3 1/3 cups

Fresh Blueberries

or Frozen Blueberries

1/2 cup

Cake Flour

or Plain Flour

1/2 tsp

Ground Cinnamon

1/3 cup

Granulated Sugar

2 Tbsp

Butter

Cooking Instructions

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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 (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.

Step 4

Beat Butter (3/4 cup) and 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.

Step 5

Add Vanilla Extract (1/2 Tbsp) , zest and juice from Lemon (1) . Gradually add Self-Rising Flour (2 1/3 cups) and Buttermilk (3/4 cup) , alternately until mixture is combined.

Step 6

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.

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.