This moist lemon and blueberry crumble cake is a perfect afternoon tea. The crunchy crumble topping makes a great Blue Froggy alternative to your usual icing!
- 150g butter, softened
- 200g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- ¾ cup EasiYo Greek Style Unsweetened Yogurt
- Zest of 1-2 lemons
- 1 ¾ cup self-raising flour
- 200g frozen blueberries
- 125g Blue Frog cereal (we think our Keto one works perfectly here!)
- 2 Tbsp butter, melted
- 1 Tbsp flour
- 1 Tbsp brown sugar
Put all the Crumble Topping ingredients into a food processor and pulse until just combined but not completely chopped. Set aside until needed.
Preheat over to 160°C. Line a 25cm springform cake tin with baking paper.
Take the blueberries out of the freezer to slightly defrost.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time beating well in between.
Beat in the yogurt, vanilla and lemon zest.
Gently stir in the sifted flour until just combined.
Spread ½ the cake mixture into the tin and sprinkle over the blueberries.
Carefully spread the remaining cake mixture over the blueberries.
Cook for 50 minutes until the cake is ¾ cooked through.
Gently sprinkle over the crumble mixture and cook for a further 10-15 minutes.
To test if the cake is cooked through, poke a skewer into the middle and it should come out clean.
Allow to cool for an hour before serving (if you can wait!). Serve with extra yogurt on the side for additional yumminess.
Note: This cake is best eaten on the day of baking so the crumble topping is nice & crisp.