Blueberry Crumble Cake

Blueberry crumble cake – the beauty of simple flavours. This classic butter cake is made with sour cream, packed with plenty of blueberries and topped with a delicious crumbly topping. Perfect with a glass of milk on a warm summer day.

Ingredients for the cake:

• 125 g butter
• 120 g caster sugar
• 8 g vanillin sugar
• 2 large eggs
• 180 g plain flour
• 60 g potato starch (or cornflour)
• a pinch of salt
• 1½ teaspoons baking powder
• 90 g sour cream
• 300 g blueberries

All ingredients should be at room temperature.

Place the butter and both sugars in the bowl of a mixer and beat until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Add the sour cream and mix gently with a spatula. Sift the flour, potato starch, salt and baking powder directly into the batter and fold together just until combined.

Line a 23 × 33 cm baking tin with baking paper. Spread the batter evenly in the tin. Scatter the blueberries evenly over the top, then sprinkle with the crumble topping (recipe below).

Bake at 180°C for about 45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool.

Ingredients for the crumble topping:

• 75 g butter, melted
• 150 g plain flour
• 75 g sugar
• a pinch of salt

Place the flour, sugar and salt in a bowl. Pour in the melted butter and mix with a fork until a crumbly texture forms.

Enjoy!