Blueberry Crumb Cake is a light yogurt cake full of fruit and topped with almond crumb topping. I made it last summer and it was a huge success. Everybody liked it. This year I absolutely had to make it again.
If you cannot use almonds, you can substitute them with rolled oats. I tried both versions and they both work good. I prefer the one with almonds because it has a nice aroma, but rolled oats are also fine, maybe a little bit more crunchy.
Blueberry Crumb Cake can be served warm or cold together with ice cream as a dessert. It is so full of fruit that it can even be eaten for breakfast.
- 2 large eggs
- 3/4 cup sunflower oil 185 ml
- 1 cup firm yogurt like Greek yogurt, 270 g
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 1/2 tsp lemon zest
- 1 1/4 cups caster sugar 280 g
- 2 cups flour 300 g
- 3 tsp baking powder
- 2 cups fresh or frozen blueberries 280 g, and thawed
- 1/2 cup ground almonds 60 g, or rolled oats
- 1/3 cup plus 1 tablespoon brown sugar, firmly packed, 100 g
- 1/3 cup plain flour 50 g
- 3 1/2 Tbsp cold butter roughly chopped, 50 g
Preheat oven to 320 F (160 C). Grease a 10 inches (24 cm) diameter round cake pan and line it with baking paper.
In a large bowl, mix eggs, oil, Greek yogurt, salt, lemon juice, lemon zest and sugar. Add flour and baking powder and whisk until it is incorporated. Fold in blueberries and mix gently with a spoon. Pour mixture into the prepared cake pan.
TOPPING: Combine almonds, brown sugar, plain flour and butter. You can do it by hand or using food processor. To get larger crumbs, squeeze topping with your fingers and sprinkle evenly over cake batter.
Bake cake for about 1 hour and 20 minutes (or about 1 hour if using thawed berries). The cake is done when a wooden skewer inserted into the center of the cake comes out clean.
Adapted from: exclusivelyfood.com.au