Author Notes
Adapted from Ina Garten´s Lemon Blueberry Crumb Cake, this is a favourite at home when fresh blueberries are in season —bonheurcuisine
Ingredients
- For the loaf
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1/2 cup
unsalted butter, soft
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3/4 cup
sugar
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2
large eggs
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1
lemon, juice and zest
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1 teaspoon
lemon oil (optional)
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2 cups
self raising flour, sifted
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1/2 cup
plain yoghurt
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3/4 cup
fresh blueberries
- For the crumble
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1/2 cup
plain flour
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1/2 cup
granulated sugar
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1 teaspoon
ground cinnamon
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2 ounces
unsalted butter, melted and at room temperature
Directions
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For the crumble: mix the plain flour, granulated sugar and ground cinnamon in a bowl. Add the melted butter at room temperature. Stir with the help of a fork until the crumble is formed. Refrigerate
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In a bowl beat the butter and sugar until creamy. Beat in the eggs one at a time and add the lemon zest and lemon juice until incorporated. Add the lemon oil (if your lemon is not flavourful enough)
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In a separate bowl sift the self raising flour. Add to the batter and mix. Incorporate the plain yoghurt and fold into the batter
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Grease and line a 4" x 10" inch, 2 1/2 " tall loaf tin and pour the batter. Garnish the top with the fresh blueberries and sprinkle the cinnamon crumble on top
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Preheat the oven to 170 º C / 340 º F and bake for 1 hour or until golden brown. Allow to cool for 10 minutes and unmold
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