Bursting Blueberry Crumb Cake (Print Version)

Moist lemon-vanilla cake topped with juicy blueberries and a crunchy cinnamon streusel. Delightful warm or at room temperature.

# Ingredients:

→ Crunch Crumb (Streusel)

01 - 2/3 cups plain flour
02 - 1/2 cup caster sugar
03 - 1/2 teaspoon cinnamon powder
04 - 1/8 teaspoon cooking salt
05 - 60g unsalted butter, melted
06 - 1/4 teaspoon vanilla extract

→ Lemon Vanilla Cake

07 - 1 1/3 cups plain flour
08 - 2 teaspoons baking powder
09 - 1/4 teaspoon cooking salt
10 - 3/4 cup caster sugar
11 - 1 teaspoon vanilla extract
12 - 1 tablespoon lemon zest
13 - 2 large eggs, at room temperature
14 - 90g unsalted butter, melted and slightly cooled
15 - 1/3 cup sour cream, at room temperature
16 - 1/3 cup full fat milk, at room temperature

→ Blueberry Layer

17 - 500g fresh blueberries
18 - 2 teaspoons lemon juice
19 - 2 tablespoons caster sugar
20 - 3 tablespoons plain flour

# Instructions:

01 - Preheat oven to 200°C (180°C fan-forced). Line a 20cm springform pan with baking paper.
02 - Combine flour, sugar, cinnamon and salt in a medium bowl. Add the melted butter and vanilla, then mix with a fork until all flour is moistened but mixture remains lumpy and crumbly.
03 - Zest the lemon and set aside for the batter before juicing for the blueberries.
04 - Toss blueberries with lemon juice to coat. Sprinkle with sugar and flour, then toss until evenly coated. Set aside.
05 - Whisk together flour, baking powder and salt in a small bowl.
06 - In a larger bowl, whisk sugar, vanilla, lemon zest and eggs until slightly foamy (about 15 seconds by hand). Add melted butter and sour cream, whisking until smooth.
07 - Using a rubber spatula, fold in the flour mixture in three batches until mostly incorporated. Add milk and stir until combined. Small lumps are acceptable.
08 - Pour batter into the prepared pan. Distribute blueberries evenly over the top. Sprinkle any remaining flour mixture from the blueberry bowl over the berries. Cover with chunks of crumb topping, aiming for approximately 85% coverage. Press any powdery bits into clumps as needed.
09 - Bake for 65 minutes, rotating the pan halfway through cooking time. Test doneness with a skewer inserted into the center - it should come out clean (blueberry smears are fine).
10 - Allow cake to cool in the pan for 10 minutes. Remove from springform pan and cool for at least another 10 minutes before slicing.
11 - For optimal enjoyment, serve warm with a scoop of vanilla ice cream. Alternatively, serve at room temperature with cream if desired.

# Notes:

01 - Fresh blueberries work best, but frozen can be used without thawing - simply toss with ingredients as directed.
02 - Ensure eggs, sour cream and milk are at room temperature for best texture results.
03 - If your baking powder is old, test its activity before using in this recipe.

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