Ingredients
Crumble
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80g unsalted butter, melted
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1 ¼ cups (190g) plain flour
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1/3 cup (75g) caster sugar
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Zest of 1 lemon or 1/2 tsp Queen Lemon Extract
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(optional) 1 tbsp Milk *see recipe notes
Cake
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2 cups (300g) plain flour
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2 tsp baking powder
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½ tsp salt
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120g unsalted butter, softened
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Zest from 2 lemons
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¾ cup (165g) caster sugar
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1 tsp Queen Concentrated Vanilla Extract
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2 large eggs, room temperature
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½ cup (125ml) buttermilk **see recipe notes
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¼ cup fresh lemon juice or 2 tsp Queen Lemon Extract *** see recipe notes
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1 ½ cups (125g) fresh or frozen blueberries*
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Icing sugar, to dust
Method - Crumble
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1
Place ingredients in a small bowl, mix to combine. Set aside.
Method - Cake
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1
Preheat oven to 180C (fan-forced). Grease and line the base and sides of a 20cm round cake tin.
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2
Combine flour, baking powder and salt in a bowl. Set aside.
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3
In the bowl of a stand mixer fitted with the paddle attachment, combine butter, lemon zest, sugar and Vanilla Bean Paste. Beat for 5 minutes or until light and fluffy. Add eggs one at a time beating until just incorporated.
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4
Combine buttermilk and lemon juice. Add 1/3 of the flour mixture to the mixer, followed by 1/3 of the buttermilk mixture. Beat until just combined, then repeat with remaining ingredients. Fold through blueberries, then pour mixture into tin, and spread evenly. Top with crumble and bake for 1 hour 15 minutes or until an inserted skewer comes out with a few moist crumbs. If you feel your crumble topping is getting a bit to brown, cover with foil for the remaining cooking time. Cool cake in tin for 30 minutes before serving warm with a dusting of icing sugar, or allow to cool completely in tin.
Recipe notes:
– *If your crumble is looking a bit dry after mixing, add a tsp of milk at a time until it gets to a crumbly consistency
– **If you do not have buttermilk on hand, simply add 2 tsp of vinegar or lemon juice to 1/2 cup full cream milk. Allow to sit for 2 minutes before using.
– *** If using lemon extract, replace remaining liquid (approx. 2 tbsp) with water.
– Frozen blueberries may increase the cooking time by 10-15 minutes.
– This cake is absolutely beautiful as an apple cinnamon coffee cake, simply sub out the blueberries and lemon with some tinned apples and a couple teaspoons of ground cinnamon in the crumble topping!
Comments & Reviews
My sister in law Wendy told me they tasted good
Pearly
May I please check – to make butter milk what is the ratio of vinegar to full cream milk – please?
Wendy
Hi Wendy – 2 tsp per 1/2 cup full cream milk.
Queen