A cake that is packed with fruit so you can say it is ‘one of your 5-a-day’ sounds a dream. And this blueberry cake just fits the bill!
To be honest it is a bit premature to have seasonal blueberries from the UK, but with their season passing over the summer this is a real summer time cake.
The fresh moist blueberries contrast with the crunch crumble topping that serves well with a bit of doubl cream or vanilla ice cream.
Ingredients
240g flour
2tsp baking powder
1/2 tsp salt
55g butter
150g sugar
1 lemon zest
1 egg
1 tsp vanilla extract
125 ml milk
400g blueberries
Crumb topping
40g flour
100g sugar
1tsp cinnamon
55g butter
55g walnuts
Method
Preheat the oven to 190 oC
Cream together the butter,sugar and lemon zest
Gradually add the eggs and vanilla into the mix and continue to whisk until encorporated
Fold in the dry ingredients (flour, baking powder and salt) as well as the milk 
Once mixed together add the blueberries and continue to mix
Once combined add to the cake tin
Make the crumb topping by mixing all the ingredients together and rub in the butter until large crumbs form
Roughly chop the walnuts and mix into the crumble
Top the cake with the crumble and bake for 40 minutes
Finish with a dusting of icing sugar and serve
