Oh boring – another tender cake peppered with blueberrys and topped with a crisp, buttery crumble. A crumb cake to have with my morning coffee after weeks of eating fruit. Well I tell you, it’s about time. I have been eating my way through the spoils of Summer and I have had enough. And it may seem a crime to bake with blueberries when they are at their best but I have been craving cake for the last couple of weeks – until today, when I made this.
Enjoyed with coffee mid-morning and a scoop of vanilla ice cream after dinner – being versatile and scrumptious, it totally hit the spot!
Crumb
5 tablespoons unsalted butter, at room temperature
1/4 cup sugar
1/3 cup (packed) light brown sugar
1/3 cup plain (all purpose) flour
1/4 teaspoon salt
1/2 cup chopped walnuts (measured after chopped)
Place the sugars, flour, salt and walnuts in a bowl and combine with a fork. Add the butter and mix through with the fork until crumbs form and place in the refrigerator until needed.
Cake
188 grams unsalted butter
270 grams sugar
1 teaspoon vanilla extract
finely grated rind of 1 lemon
3 eggs
150 grams sour cream
225 grams plain flour, sifted
1 1/2 teaspoons baking powder
180 grams blueberries
Preheat your oven to 190c/380f and grease and line a 9 inch square cake tin.
Whisk the room temperature butter, sugar, vanilla and lemon rind until it is creamy and pale. Add one egg at a time, whisking briefly after each addition. Add the flour and sour cream alternately in 2 batches.
Scrape the batter into the prepared tin and sprinkle the blueberries over the top, pushing them lightly into the cake batter. Pour over the crumble and spread evenly over the top.
Bake for 45 – 50 minutes and remove from the oven onto a cooling rack once the cake is golden brown.
Yield: 16 pieces
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