Blueberry Crumb Cake is a light yogurt cake packed with fruit and finished with a crunchy almond crumb topping. I first made it last summer and it was a big hit, so I had to bake it again this year.
If you need to avoid almonds, rolled oats make a great substitute. I’ve tried both versions—almonds give a pleasant aroma while oats add a slightly firmer crunch. Both work well, so choose according to taste or dietary needs.
This cake is versatile: serve it warm or cold, with ice cream for dessert, or enjoy a slice at breakfast thanks to its generous fruit content.
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Blueberry Crumb Cake
Cook Time
1 hr 20 mins
Total Time
1 hr 20 mins
Author: Kitchen Nostalgia
Ingredients
-
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, thawed if frozen - TOPPING:
-
1/2
cup
ground almonds
60 g (or use 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
Instructions
-
Preheat the oven to 320 F (160 C). Grease a 10-inch (24 cm) round cake pan and line the base with baking paper.
-
In a large bowl, whisk together the eggs, oil, yogurt, salt, lemon juice, lemon zest and sugar. Add the flour and baking powder and mix until just combined. Gently fold in the blueberries with a spoon, then pour the batter into the prepared pan.
-
For the topping, combine ground almonds (or rolled oats), brown sugar, plain flour and cold butter. You can mix by hand or pulse briefly in a food processor. For larger crumbs, squeeze the topping between your fingers and sprinkle evenly over the batter.
-
Bake for about 1 hour 20 minutes (if using thawed berries, check after about 1 hour). The cake is done when a wooden skewer inserted in the center comes out clean. Allow to cool slightly before slicing.
Adapted from: exclusivelyfood.com.au