Juicy Blueberry Crumble (Print Version)
# Ingredients:
→ Buttery Crunch Layer
01 -
1/4 teaspoon pure vanilla
02 -
1/8 teaspoon salt for cooking
03 -
60g melted unsalted butter
04 -
1/2 cup superfine sugar
05 -
2/3 cups all-purpose flour
06 -
1/2 teaspoon ground cinnamon
→ Zesty Vanilla Sponge
07 -
1 tablespoon grated lemon peel
08 -
1 teaspoon pure vanilla
09 -
3/4 cup superfine sugar
10 -
90g unsalted butter, melted and cooled briefly
11 -
1/3 cup sour cream, brought to room temperature
12 -
1 1/3 cups all-purpose flour
13 -
1/3 cup full-fat milk (room temp)
14 -
2 teaspoons leavening powder
15 -
Two large eggs at room temp
16 -
1/4 teaspoon salt for cooking
→ Blueberry Layer
17 -
3 tablespoons all-purpose flour
18 -
2 teaspoons fresh lemon juice
19 -
500g fresh blueberries
20 -
2 tablespoons superfine sugar
# Instructions:
01 -
Heat your oven to 200°C (or 180°C if using convection). Line the base of a 20cm springform pan with parchment.
02 -
Stir together cinnamon, flour, sugar, and salt in a medium bowl. Pour in melted butter and vanilla, then mix using a fork until you get a lumpy, crumbly texture.
03 -
Grate the lemon lightly for its zest and put aside for the batter. If juicing lemons for the blueberries, save that for later.
04 -
Coat your fresh blueberries with a drizzle of lemon juice. Sprinkle on both the sugar and flour, then toss gently to distribute evenly.
05 -
Grab a smaller bowl and whisk together the salt, baking powder, and flour.
06 -
In a larger mixing bowl, mix the sugar, vanilla, zest, and eggs until it looks a little foamy (15 seconds by hand). Add sour cream and melted butter, stirring until smooth and silky.
07 -
Using a spatula, fold the dry mixture into the wet bowl in three parts. Stir in the milk until just combined. Some tiny lumps are no problem.
08 -
Pour batter into the pan lined with paper. Scatter the blueberries evenly across the top. Sprinkle leftover flour mix (from the blueberry bowl) over the surface. Then cover with crumbly topping chunks—about 85% coverage is perfect. Press any loose crumbs to form clumps.
09 -
Pop it in the oven for 65 minutes. Halfway through, turn the pan so it bakes evenly. When you stick a skewer in the center, it should come out clean, even if blueberries stick.
10 -
Leave the cake in its pan to rest for 10 minutes. Then remove the sides of the springform, letting the cake cool at least another 10 minutes before slicing.
11 -
Dig in while it’s warm with a generous scoop of ice cream, or let it cool to room temp and pair with whipped cream, if you want.
# Notes:
01 -
Fresh berries are best, but frozen ones straight out of the freezer can work too—no need to thaw first.
02 -
Make sure your milk, eggs, and sour cream aren’t chilled or it’ll affect the batter consistency.
03 -
If you’re unsure about your baking powder, check that it’s still active before adding it.