Blueberry Lemon Crunchtop Cake

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).

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