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.
- 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
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).