Blueberry and Lemon Crumble Cake



If you are after something different, whilst still being easy to whip up when time is short, and packing a tasty punch, then this is the cake for you. Feel free to swap your berries and citrus peel if needed. Blackberry and orange is great, and I keep meaning to try raspberry and lime. The only problem with this little beauty is that it doesn't stick around for long, and an empty plate can only be a good thing right? 






175g butter (remember to remove this from the fridge to soften, or pop it through the microwave if not)

175g caster sugar

175g gf self-raising flour (I use Doves Farm)

3 medium eggs

150g blueberries (or berry of your choice)

The grated zest of one lemon. 


Crumble topping


130g gf plain flour (I use Doves Farm)

50g golden caster sugar

80g cold butter (cubed)


1. Preheat the oven to 180°C/350°/Gas Mark 4 and grease and line a square baking tin.


2. Add the cubed butter for the crumble topping into a bowl. Add the flour, and rub the butter with the flour until it makes a breadcrumb texture. Try to make it as fine as possible but don't overwork the mixture.


3. Add the golden caster sugar to the mixture and combine with a wooden spoon. 


4. There are two options to make the sponge. Either combine the butter and sugar in a bowl and mix with an electric whisk (or by hand) or use a food processor ( I tend to use the latter). 


5. Beat the eggs in a jug or a bowl and whisk with a fork. Slowly add them to the butter/sugar mixture until they are combined. 


6. Mix in the flour and lemon zest using a wooden spoon. 


7. Add your blueberries, taking care to evenly distribute them.


8. Pour the mixture into the cake tin and press down to level. Sprinkle over the crumble mixture and bake for 50 minutes. Check the cake after about 30 minutes. If you feel that it is browning too quickly pop a square of baking parchment over it for the final 20 minutes of cooking time. 


9. Leave the cake to cool completely in the tin before slicing and serving. 

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