Author Notes
Adapted from Ina Garten´s Lemon Blueberry Crumb Cake, this is a favourite at home when fresh blueberries are in season —bonheurcuisine
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Ingredients
- For the loaf
-
1/2 cup
unsalted butter, soft
-
3/4 cup
sugar
-
2
large eggs
-
1
lemon, juice and zest
-
1 teaspoon
lemon oil (optional)
-
2 cups
self raising flour, sifted
-
1/2 cup
plain yoghurt
-
3/4 cup
fresh blueberries
- For the crumble
-
1/2 cup
plain flour
-
1/2 cup
granulated sugar
-
1 teaspoon
ground cinnamon
-
2 ounces
unsalted butter, melted and at room temperature
Directions
-
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
-
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)
-
In a separate bowl sift the self raising flour. Add to the batter and mix. Incorporate the plain yoghurt and fold into the batter
-
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
-
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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