Baking, Food, Recipes

Blueberry and lemon crumb cake

July 5, 2015

This blueberry and lemon crumb cake always makes me think of rainy days stuck indoors as that’s often when I make it and this time was no exception. It was one of those days where the rain just kept falling with no sign of giving up. That’s when this cake is perfect as it brings a spot of sunshine to a grey day.

This cake is also the reminder of one of my funniest baking disasters. The second time I made this cake, during a summer storm in Edinburgh where the sky was so black you could barely believe there was a sun out there. So my cake was in the oven, one of those old ovens with a dial with a little window displaying the temperature.

The buzzer went off, I open the oven door and rather than the delicious smell of a cooked cake, I’m greeted by a cake tin full of batter. Completely mystified and desperate for cake I wondered what he gone wrong. I looked at the oven dial and could see half a 6 and a 0, indicating I thought that the temperature was just a little about 160. Igave it a little turn expecting it to read 180 degrees next when instead it said 80 degrees and so in fact I’d been baking the cake at 70 degrees the whole time.

Kicking myself I closed the oven door, set the oven at the right temperature and back on for 20 minutes. Well it eventually ended up tasting ok and worked out in the end. Now every time I set the oven temperature for any cake, I make sure it’s the right temperature!

Lemon and blueberry crumb cake
Yields 16
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Crumb topping
  1. 65 grams plain flour
  2. 65 grams sugar
  3. 1/2 teaspoon of salt
  4. Zest of 1 lemon
  5. 60 grams butter
  1. 100 grams plain flour
  2. 90 grams ground almonds
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon grated nutmeg
  7. 85 grams butter
  8. 150 grams sugar
  9. 2 large eggs
  10. 125ml buttermilk
  11. 200 grams blueberries
  12. Zest of 1 lemon
  13. 25 grams flaked almonds
  1. Juice of 2 lemons
  2. 65 grams sugar
  1. Preheat an oven to 170°C. Line a 20cm square tin with parchment paper.
  2. First make the crumb topping. Add the flour, sugar, salt and lemon zest to a bowl. Cut the butter into cubes and add to the dry mixture. Using a fork break up the butter until it is incorporated throughout the mixture in pea sized lumps. Loosely cover and place in the freezer.
  3. For the cake, first combine the dry ingredients. In a large bowl add the flour, ground almonds, baking powder, baking soda, salt and nutmeg and mix together.
  4. In another bowl add the sugar and butter and whisk until pale and fluffy, and thenadd one egg at a time and whisk. Add one third of the sifted flour mixture, gently folding until well combined, then add half the buttermilk and stir. Continue until the flour and buttermilk are all mixed in.
  5. Then add half the punnet of blueberries to the batter and gently pour in the tin. Dot the remainder of the blueberries on top and remove the crumb mixture from the freezer and sprinkle over. Finally sprinkle the flaked almonds on top. Place in the oven for 40-45 minutes.
  6. When there are about 10 minutes left in the oven add the lemon juice and sugar to a small pan. Place over a low heat for 6-8 minutes to form a syrup.
  7. Once the cake is ready remove from the oven and pour over the warm syrup, leave to rest until cooled.
a girl & her home

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