Blueberry Crumb Cake

Ingredients

• Streusel
• 50 g granulated sugar
• 50 g brown sugar
• 2 g ground cinnamon
• 0.4 g ground nutmeg
• 100 g butter (melted)
• 160 g AP flour
• Cake
• 80 g butter (room temp)
• 120 g granulated sugar
• 2 large eggs (room temp)
• 4 g vanilla extract
• 2 g lemon zest
• 150 g yoghurt
• 150 g AP flour (plus 1 tbsp for coating blueberries)
• 4 g baking powder
• 1 g baking soda
• 3 g salt
• 150 g blueberries (fresh or frozen)
• Glaze
• 50 g lemon juice
• 30 g icing sugar

Instructions

1. 1

   --- Steps ---

2. 2

   Preheat oven to 175 deg C.

3. 3

   Butter & flour a 9 inch spring form pan.

4. 4

   To make the streusel, combine all dry ingredients in a bowl, add butter & flour, mix well & set aside.

5. 5

   To make the cake, cream butter & sugar in the bowl of stand mixer fitted with the paddle attachment on high speed for 5 mins.

6. 6

   Reduce speed to low, add eggs 1 at a time, add vanilla, lemon zest & yoghurt.

7. 7

   In a separate bowl, sift together flour, baking powder, baking soda & salt.

8. 8

   With the mixer on low speed, add flour mixture & mix until just combined.

9. 9

   Add flour to blueberries, toss to coat & fold into the batter with a spatula.

10. 10

    Transfer batter into prepared pan, even out surface & crumble streusel topping evenly.

11. 11

    Bake for 40-50 mins until cake tester comes out clean & set aside to cool.

12. 12

    Meanwhile, make the lemon glaze by adding both ingredients in a bowl & whisk to combine.

13. 13

    When cake is cool, drizzle with glaze, cut into desired slices & serve.