Blueberry and Lemon Crumble Cake

This is one of those very rare moments in which I draw rather direct inspiration and part of a recipe from someone else. However, there is no shame to be had in this particular case, since when my mother showed the photo to me I knew at once that a similar result had to be achieved. Of course, the recipe has been altered a little; the original contained no blueberries, was party to an orange instead of a lemon and lacked oats, not to mention the fact that the quantities are a little different. Still, enough was drawn from this particular recipe to warrant a mention – thank you, Mail on Sunday and each and every one of your entrails, most suited to middle aged women.

This is the first recipe I’ve ever posted that uses blueberries; they’re usually so expensive. However, in the past week or so my local supermarket has been stocking beautifully plump and juicy blueberries for the rather generous price of £2 for 400g. At this price I couldn’t possibly say no; since the cake is so delicious doing so would have branded me immoral. I’ve always been under the impression that blueberries, particularly cooked blueberries, go rather well with lemon. As it turns out, my supposition was entirely correct and the two layers, both of which contain a rather oxymoronic tart-sweetness, worked wonderfully together. If you love crumble as much as I do, this cake is a real must.

As far as the crumble is concerned, one may use whichever crumble one prefers. The original recipe, for instance, used a ground almond crumble. Ultimately, it doesn’t really matter – the idea behind this cake is what is most important. However, it is very important that the crumble is cooked for long enough to go crispy, otherwise it’ll simply fall off your cake as you turn it out. Indeed, the same advice goes for the cooling period afforded to the cake following the baking process.

Please enjoy my cake and if you’re feeling in a particularly benevolent mood feel free to ‘like’ me on Facebook (See tab on the right).

Blueberry and Lemon Crumble Cake

Makes one 9” cake

Ingredients:

For the sponge – 

• 2 large eggs

• 190g self-raising flour

• 130g golden caster sugar

• 130g butter

• The zest of 1 lemon

For the crumble -

• 75g plain flour

• 75g butter

• 75g caster sugar

• 100g rolled oats

• 200g blueberries

Method:

1. Preheat the oven to 190C and grease a 9” cake tin. The method for the sponge is the same as it is in all recipes. Cream the butter and sugar; beat in the eggs one at a time; fold in the flour and the zest gently. Transfer the batter to the tin and bake for 20 minutes.

2. While the cake is baking, prepare the crumble by whisking together the flour, butter and sugar, before using one’s fingers to work in the oats – it should resemble large breadcrumbs. Mix this with the blueberries and tip onto the top of the cake after the 20 minutes has lapsed. Sprinkle with a little more sugar and return to the oven.

3. After 40 minutes the top should have turned golden brown and many of blueberries will have burst. Remove from the oven and leave to cool for 10 minutes before turning out. It is ready to eat, with a dollop of whipped cream, immediately.

Cost: Since blueberries are unusually cheap at the moment, this cake isn’t as expensive as it would once have been. Indeed, since the other ingredients are fairly standard, economical cake ingredients, this summer-time treat should set one back a mere £3.20!

108 thoughts on “Blueberry and Lemon Crumble Cake

  1. Heather

    Beautiful photos! I love the classic combo of Blueberries and Lemon, this is the perfect way to celebrate your bargain blueberries :)

    “thank you, Mail on Sunday and each and every one of your entrails, most suited to middle aged women” – I am still trying to translate this

  2. Margarita

    Blueberries & lemon are a great combo. I like to gently rub fresh blueberries with a therapeutic grade lemon essential oil. Divine. It’s hot in NYC and I’ve turned my oven off for the summer, so I’m REALLY enjoying your crumble pictures! Thanks!

    1. frugalfeeding

      Oh, I don’t abhor it – I don’t think it’s good practice to use it as a social hub – I prefer actual contact. I’ve had a facebook account for years, but only very rarely use it to keep in contact with people. I’d rather make proper effort :D

  3. movita beaucoup

    Around these here parts, blueberries aren’t so dear – we get them at a great price. Plus – and I say this to make you just a little jealous – I have a friend with an organic farm, and blueberries are their specialty. So my freezer is jam-packed with blueberries by summer’s end, and we eat them all year round!

    I love the combination of lemon and blueberry. And I’m thinking this crumble cake might be a nice treat for the weekend…

  4. unoscoiattoloindispensa

    I have to say, it looks really good… though I think I’ll be saving the recipe for late august, to make with blackberries… and since I get those free from bushes in the park, your cake would be even more frugal!

  5. Karen

    Your crumble looks like it has the perfect texture of soft cake and crunchy topping. I can’t wait for the wild Maine blueberries to come into season latter in the summer. This will be a good way to use some of them.

  6. cakeboule

    I just made a summer berry crumble cake but in a loaf tin – I have decided I rather like crumble cake even if it did kind of take on a lifeform of its own in the oven and exploded! Tasted good though – like the addition of oats in yours think I will build that in my second attempt. I agree with you on the price of blueberries – that is why I always buy them frozen works out cheaper. Happy Jubilee weekend :)

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  9. postgradmel

    This looks amazing. Blueberries are pretty plentiful where I live in the States, but since I live in Morocco now I haven’t seen a single one! I miss them. Hahaha…I’ll have to forward this to my Mom to make at home!

  10. naturalbornbaker

    The same thing happened to me when I saw affordable blueberries, I couldn’t pass them up! This looks like a great recipe to serve at breakfast, and as I work at a bed and breakfast you can bet I’ll be trying it out.

  11. hannah

    This looks like a must-try. Blueberries have just hit season at our markets, and are as cheap as they’ll be. (do you think it might also work with frozen berries?). Thanks for a gorgeous, middle-aged recipe!

  12. FacetsofLucy

    I’m not a “foodie” but your cake and the beef before it made me instantly hungry and I’m making the cake in a couple of days. Thanks for stopping by my blog and “liking” what you saw. I’ll be back here for sure.

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