Blueberry crumble cakes
With a sponge base and crumble topping, this cake is a great way to use in-season blueberries and is perfect with an afternoon cuppa
Blueberry cake
Serves 10
Easy
Prep:
Cook:
plus cooling
I adore the crispy top of this blueberry loaf cake recipe: the sweet crunch is a lovely foil to the juicy blueberries.
Skip to ingredients
- 175g unsalted buttersoftened
- 175g golden caster sugarplus 1 tbsp for the top
- 3 eggs
- ½ lemonzested and juiced
- 1 tsp vanilla extract
- 2 tbsp milk
- 225g blueberries
- 175g self-raising flour
- 50g ground almonds
- crème fraîcheto serve (optional)
Nutrition: per serving
- kcal329
- fat19g
- saturates10g
- carbs33g
- sugars20g
- fibre1g
- protein5g
- salt0.2g
Method
step 1
Butter and line a 900g loaf tin with baking paper. Heat the oven to 170C/150C fan/gas 3.
step 2
Beat the butter and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, mixing thoroughly after each addition. If the mixture looks a bit curdled, stir in a spoonful of the flour to bring it back together.
step 3
Stir in the lemon zest and juice, vanilla and milk with a pinch of salt. Toss 175g of the blueberries with the flour, then stir into the wet mixture with the almonds. Spoon into the prepared tin, smooth the top and scatter over the remaining blueberries and 1 tbsp of sugar. Bake in the middle of the oven for 1 hr 10 mins or until a skewer inserted into the middle comes out clean.
step 4
Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely. Serve in slices with a dollop of crème fraîche, if you like.
