Blueberry Crumb Cake

Blueberry Crumb Cake Ingredients

Streusel50 g granulated sugar50 g brown sugar2 g ground cinnamon0.4 g ground nutmeg100 g butter (melted)160 g AP flourCake80 g butter (room temp)120 g granulated sugar2 large eggs (room temp)4 g vanilla extract2 g lemon zest150 g yoghurt150 g AP flour (plus 1 tbsp for coating blueberries)4 g baking powder1 g baking soda3 g salt150 g blueberries (fresh or frozen)Glaze50 g lemon juice30 g icing sugar

Steps

Preheat oven to 175 deg C.Butter & flour a 9 inch spring form pan.To make the streusel, combine all dry ingredients in a bowl, add butter & flour, mix well & set aside.To make the cake, cream butter & sugar in the bowl of stand mixer fitted with the paddle attachment on high speed for 5 mins.Reduce speed to low, add eggs 1 at a time, add vanilla, lemon zest & yoghurt.In a separate bowl, sift together flour, baking powder, baking soda & salt.With the mixer on low speed, add flour mixture & mix until just combined.Add flour to blueberries, toss to coat & fold into the batter with a spatula.Transfer batter into prepared pan, even out surface & crumble streusel topping evenly.Bake for 40-50 mins until cake tester comes out clean & set aside to cool.Meanwhile, make the lemon glaze by adding both ingredients in a bowl & whisk to combine.When cake is cool, drizzle with glaze, cut into desired slices & serve.