Moist, tender and studded with plump blueberries and zesty lemon, this not-too-sweet cake is the perfect brunch (or breakfast) cake that will have everyone asking for seconds.

30 min



  1. 80g unsalted butter, melted
  2. 1 ¼ cups (190g) plain flour
  3. 1/3 cup (75g) caster sugar
  4. Zest of 1 lemon or 1/2 tsp Queen Lemon Extract
  5. (optional) 1 tbsp Milk *see recipe notes


  1. 2 cups (300g) plain flour
  2. 2 tsp baking powder
  3. ½ tsp salt
  4. 120g unsalted butter, softened
  5. Zest from 2 lemons
  6. ¾ cup (165g) caster sugar
  7. 1 tsp Queen Concentrated Vanilla Extract
  8. 2 large eggs, room temperature
  9. ½ cup (125ml) buttermilk **see recipe notes
  10. ¼ cup fresh lemon juice or 2 tsp Queen Lemon Extract *** see recipe notes
  11. 1 ½ cups (125g) fresh or frozen blueberries*
  12. Icing sugar, to dust

Method - Crumble

  1. Step 1

    Place ingredients in a small bowl, mix to combine. Set aside.

Method - Cake

  1. Step 1

    Preheat oven to 180C (fan-forced). Grease and line the base and sides of a 20cm round cake tin.

  2. Step 2

    Combine flour, baking powder and salt in a bowl. Set aside.

  3. Step 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.

  4. Step 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


May I please check – to make butter milk what is the ratio of vinegar to full cream milk – please?


Hi Wendy – 2 tsp per 1/2 cup full cream milk.