Lemon Blueberry Crumb Cake
Lemony sour cream cake studded with blueberries and topped with a layer of crumbs.
Servings: 16 squares
Equipment
- 20cm baking tin
Ingredients
Lemon Cake
- 120 g unsalted butter softened
- 120 g caster sugar
- 2 eggs
- 1 tsp lemon extract optional - don't fret about this
- zest one lemon
- 155 g plain flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- ¼ tsp salt
- 120 g sour cream
- 120 g blueberries
- 150 g lemon curd optional
Crumb Topping
- 100 g unsalted butter
- 50 g light brown sugar
- 150 g plain flour
Lemon Drizzle - optional
- juice of half a lemon
- icing sugar
- ½ tsp lemon extract optional
Instructions
Crumb Topping
- Make your crumb topping first. Melt the butter.
- Fork through the sugar, flour and salt until it forms clumps. Set aside for later.
Lemon Drizzle
- Juice half of a lemon. And stir through the lemon extract, if using,
- Mix through icing sugar until a drizzable consistency. Set aside.
Cake Batter
- Line a 20cm square (8x8in) cake tin.
- Preheat oven to 170°C.
- First cream together butter and sugar until creamy.
- Add your eggs. As Nicola points out, the mixture will look split, but don't worry. It'll all be fine!
- Add your zest and lemon extract.
- Stir through flour, bicarb, baking powder and salt.
- Mix through the sour cream.
- And finally stir through your blueberries.
Assembly
- Spread the cake mix evenly in your tin.
- Carefully spread the lemon curd over the top. Keep it away from the edges to stop it possibly burning later. Scatter all of the crumbs on top.
- Bake for 50-55 minutes. insert a skewer through the crumb to see if there's any wet batter below it.
- Allow to cool completely before drizzling. And then slicing and enjoying.