This cake is a celebration of the berry that has charmed its way into our hearts and kitchens. With its tender crumb, enriched with the tang of lemon zest and the richness of sour cream, each slice is a delightful balance of textures and flavours. The golden crumb topping adds a satisfying crunch that contrasts beautifully with the juicy, sun-ripened blueberries hidden inside.
Ingredients:
- flour
- baking powder
- sour cream
- powdered milk
- poached eggs
- melted butter
- lemon zest
- vanilla extract
- ground salt
- additional ingredients fresh blueberries, sugar for the cake and crumble topping, cinnamon and possibly some extra butter for the crumble.
Method:
Mix the flour, sugar, cinnamon and a pinch of salt in a bowl. Add the melted butter and vanilla extract and mix until crumbly.
Mix in the dry ingredients: In a separate bowl, whisk together the flour, baking powder and salt.
In a large bowl, beat the eggs, extra sugar, sour cream, milk, melted butter, lemon zest and vanilla extract until smooth.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, beating until just combined.
Toss the blueberries with a little flour and sugar. This will prevent them from sinking to the bottom of the cake.
Pour the cake mixture into a greased baking tin. Sprinkle the blueberries evenly over the top, then add the crumble topping.
Bake in a preheated oven at 200°C for about 65 minutes, or until a toothpick inserted in the centre comes out clean.
Let the cake cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely. Serve at room temperature or warm with a scoop of vanilla ice cream.
