Bursting Blueberry Crumb Cake

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Preheat the oven to 200°C / 400°F (180°C fan-forced). Line a 20 cm springform pan with paper.
2. For the crumb, mix the flour, sugar, cinnamon and salt with a fork in a medium bowl. Add the butter and vanilla and mix with the fork until all the flour is moistened, then stop. Keep it lumpy and crumbly.
3. Zest the lemon and set the zest aside for the batter. Then measure the lemon juice for the blueberries.
4. Toss the blueberries with the lemon juice to coat. Sprinkle with the sugar and flour and toss to coat. Set aside.
5. For the batter, whisk the flour, baking powder and salt in a small bowl.
6. In a larger bowl, whisk the sugar, vanilla, lemon zest and eggs until slightly foamy (about 15 seconds by hand). Add the melted butter and sour cream and whisk until smooth.
7. Switch to a spatula. Add the dry flour mixture in 3 batches, folding between each, until mostly incorporated. Add the milk and stir until combined; a few small lumps are fine.
8. Pour the batter into the pan. Scatter the blueberries over the top, then sprinkle any leftover flour from the blueberry bowl over them. Cover with chunks of crumb, aiming for about 85% coverage, pressing any powdery bits into clumps.
9. Bake for 65 minutes, rotating the pan halfway through, until a skewer inserted in the centre comes out clean (a blueberry smear is fine).
10. Cool in the pan for 10 minutes, then remove from the springform pan and cool for at least another 10 minutes before slicing.

Summarized from RecipeTin Eats's video. Watch it for the details.

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