A classic blueberry cake that’s an essential part of blueberry season. This is the kind of cake that tastes like summer – soft, buttery, filled with juicy blueberries and topped with a crisp, golden crumble. It’s simple to make, yet both beautiful and delicious :).
Ingredients for the blueberry cake:
- 170 g butter
- 200 g caster sugar
- 2 large eggs
- 2 egg yolks, from large eggs
- 1 teaspoon vanilla extract
- 160 ml buttermilk or kefir
- 280 g plain flour
- 2 teaspoons baking powder
- 400 g blueberries
All the ingredients should be at room temperature.
Place the butter and sugar in the bowl of a mixer and beat until pale and fluffy. Add the eggs and egg yolks one at a time, beating well after each addition. Mix in the vanilla extract. Sift the flour and baking powder directly into the mixture, add the buttermilk and fold together with a spatula just until combined.
Grease a 25 cm round tin and line it with baking paper. Spread the batter evenly into the tin. Scatter the blueberries over the top, then sprinkle with the crumble topping (recipe below).
Bake at 175°C for about 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Dust with icing sugar before serving, if desired.
Ingredients for the crumble topping:
- 55 g butter
- 50 g sugar
- 8 g vanilla sugar
- 100 g plain flour
Melt the butter in a small saucepan. Add the remaining ingredients and stir with a spoon until crumbly.
Enjoy!
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