This cake is a bit dense, but moist and fragrant and has a delicious crunchy topping for some extra texture. As usual, I used less sugar than conventional recipes. But nobody notices and it brings out the flavour of the fruit.
Ingredients:
- 80gr soft butter
- 120gr sugar
- 250gr flour
- 1 tbs baking powder
- 2 large eggs
- 200ml milk
- 50ml lemon juice
- zest of 1 unwaxed lemon
- 150gr blueberries
For the topping:
- 40gr cold butter
- 60gr moist white sugar
- 70gr flour
- 1 tsp water
Makes 1 smaller cake, for 10 slices
Recipe:
Beat together the butter, sugar, flour and baking powder.
Combine the eggs, milk, lemon juice and lemon zest. Beat this into the flour mixture to make a smooth batter. Don’t worry about a couple of small lumps though.
Blitz together the cold butter, moist white sugar and flour in a blender to form a crumb. Add the water and pulse until it makes lumps.
Pour the batter in a buttered cake tin. Spread the blueberries over the top. Then top with the crumble.
Bake for 60-70 minutes on 175°C, or until an inserted skewer comes out clean(ish).