Bursting Blueberry Cake (Print Version)
# Ingredients:
→ Crunchy Topping (Crumble)
01 -
60g unsalted butter, melted
02 -
1/8 teaspoon cooking salt
03 -
1/2 cup caster sugar
04 -
1/4 teaspoon vanilla extract
05 -
2/3 cups plain flour
06 -
1/2 teaspoon ground cinnamon
→ Vanilla Lemon Cake Base
07 -
90g unsalted butter, melted and slightly cooled
08 -
1 tablespoon lemon zest
09 -
1 teaspoon vanilla extract
10 -
1/3 cup sour cream, at room temperature
11 -
1/4 teaspoon cooking salt
12 -
3/4 cup caster sugar
13 -
2 teaspoons baking powder
14 -
2 large eggs, at room temperature
15 -
1/3 cup full fat milk, at room temperature
16 -
1 1/3 cups plain flour
→ Blueberry Mixture
17 -
500g fresh blueberries
18 -
3 tablespoons plain flour
19 -
2 teaspoons lemon juice
20 -
2 tablespoons caster sugar
# Instructions:
01 -
Turn on the oven to 200°C (or 180°C with the fan). Cover the base of a 20cm springform pan with baking paper.
02 -
Mix the flour, sugar, salt, and cinnamon in a medium bowl. Pour in the melted butter and vanilla, stirring gently with a fork until you get crumbly clusters.
03 -
Using a grater, remove the zest from the lemon. Keep it nearby for the batter and save the juice for later.
04 -
Drizzle the blueberries with lemon juice, then sprinkle over the sugar and flour. Gently stir until they're fully coated and set aside.
05 -
In a small bowl, whisk together the flour, salt, and baking powder until blended.
06 -
In a bigger bowl, whisk the sugar, eggs, lemon zest, and vanilla until airy. Add melted butter and sour cream, stirring until it's smooth and creamy.
07 -
Fold the dry mix into the wet mix in small portions using a spatula. Stir in the milk last, stopping when just combined (a few lumps are fine).
08 -
Pour the batter into your prepared pan. Evenly place the blueberries on top, including any extra flour coating. Add the crumble, covering about 85% of the surface. Press any powdery bits into clumps if needed.
09 -
Pop it in the oven for about 65 minutes, rotating halfway. Use a skewer to check the center; it should come out clean (a bit of blueberry smear is okay).
10 -
Let the finished cake cool in the tin for 10 minutes. Then take off the side of the pan and let it cool another 10 minutes before cutting.
11 -
Best served warm with a scoop of ice cream. If you prefer, you can also eat it at room temp with a dollop of cream.
# Notes:
01 -
Fresh blueberries are ideal, but frozen ones work. Use directly from frozen and coat as listed.
02 -
Make sure the eggs, sour cream, and milk aren't cold—room temp ingredients help with texture.
03 -
Check that your baking powder is still active if it’s been sitting around.