Lemon & Blueberry Crumble Cake
This moist (and not too sweet!) lemon and blueberry crumble cake is a perfect afternoon tea with a dollop of your favourite EasiYo. The crunchy crumble topping makes a great alternative to your usual icing!
Ingredients
- 150g butter, softened
- 200g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- ¾ cup EasiYo Greek Style Unsweetened Yogurt
- Zest of 1-2 lemons
- 1 ¾ cup self-raising flour
- 200g frozen blueberries
Crumble Topping:
- 125g crunchy cereal
- 2 Tbsp butter, melted
- 1 Tbsp flour
- 1 Tbsp brown sugar
Method
- Put all the Crumble Topping ingredients into a food processor and pulse until just combined but not completely chopped. Set aside until needed.
- Preheat over to 160°C. Line a 25cm springform cake tin with baking paper
- Take the blueberries out of the freezer to slightly defrost
- Cream the butter and sugar until light and fluffy. Add the eggs one at a time beating well in between.
- Beat in the yogurt, vanilla and lemon zest.
- Gently stir in the sifted flour until just combined.
- Spread ½ the cake mixture into the tin and sprinkle over the blueberries.
- Carefully spread the remaining cake mixture over the blueberries.
- Cook for 50 minutes until the cake is ¾ cooked through.
- Gently sprinkle over the crumble mixture and cook for a further 10-15 minutes.
- To test if the cake is cooked through, poke a skewer into the middle and it should come out clean.
- Allow to cool for an hour before serving. Serve with extra yogurt on the side.
Note: This cake is best eaten on the day of baking so the crumble topping is crisp.
