This recipe first appeared in Food magazine.
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Ingredients
Topping
Method
1.Preheat the oven to 180ºC. Line a 20cm square pan with baking paper.
2.To make the topping, rub the butter into the flour and sugar until it is crumb-like. Set aside.
3.To make the cake mixture, cream the butter and sugar with an electric beater until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each one. Add the lemon zest.
4.Sift the flour and baking powder and add it to the creamed mixture alternately with the sour cream.
5.Spoon the mixture into the prepared pan. Scatter over the blueberries and then sprinkle over the topping.
6.Bake for 50-55 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the pan. Serve slightly warm with a dollop of yoghurt or freshly whipped cream.
Note
- For a variation, add a handful of your favourite chopped nuts to the crumble topping.
