Blueberry Crumble Cake

Ingrédients

• 100 g melted butter (slightly cooled)
• 260 g all-purpose flour (+ 1 tbsp for the berries)
• 250 g granulated sugar
• 3 large eggs (L)
• 150 ml whole milk
• 8 g baking powder
• 6 g salt
• 1.5 tbsp fresh lemon zest
• 40 ml fresh lemon juice
• 1 tsp vanilla extract
• 200 g blueberries

Préparation

1. 1

   Before you beginPreheat your oven to:165°C (conventional)or 160°C (fan-assisted)Grease your pan well and dust with flour.The baseBeat the sugar and melted butter until glossy in a mengkom. Add the eggs, lemon zest, lemon juice and vanilla and beat until light and creamy.Dry ingredients

2. 2

   Mix the flour, baking powder and salt in a separate mixing bowl.Bringing together without drama

3. 3

   Fold the flour and the milk alternately into the batter. Stop as soon as it's just combined. This is where that tender crumb forms, so: don't overwork it.The berry trick

4. 4

   Toss the blueberries in 1 tbsp of flour and gently fold them through the batter. That way they stay evenly distributed instead of sinking to the bottom in a blue layer.BakingPour the batter into a straight-sided loaf pan (see cakevormen)Place on the lower rackBake for 65–75 minutesIs the top browning too quickly? After about 50–60 minutes, lay a piece of foil over it.The cake is done when a skewer comes out clean.The finishing touchLet it cool for a bit and then give it some love with a simple lemon glaze. Let it drip slowly along the edges and place a few extra blueberries on top.Serve on neat gebaksbordjes, a fork isn't necessary. Do have a cup of tea or a cappuccino with it!