Blueberry & Lemon Crumble Cake

• temps total: 1 hour 20 minutes

Ingrédients

For the cake)

250g unsalted butter, softened

250g caster sugar

Zest 1 lemon

1 tbsp vanilla (or lemon) extract

250g self raising flour

1/4 tsp baking powder

50g double cream

For the crumble)

120g unsalted butter

120g caster sugar

120g plain flour

1 tsp vanilla extract

For the blueberry topping)

200g fresh or frozen blueberries

50g caster sugar

30g cornflour

For the icing)

150g icing sugar

1-2 tbsp milk

Instructions

1.Preheat the oven to 160c and line an 8 inch cake tin with parchment. Beat the butter, sugar, extract and zest until fluffy before adding the eggs, flour, baking powder and cream. Whisk to combine before transferring to the cake tin.

2.In a bowl, mix the crumble ingredients until small nuggets form. In another bowl combine the blueberries with the flour and sugar. Add these to the top of the cake batter, followed by the streusel topping. You may not need all of it. Bake for 70-90 minutes (mine took 90) until a skewer comes out clean.

3.Mix the icing sugar with the milk and drizzle over the top. Slice, serve and enjoy!