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Heather Brown - Food writer, photographer, website help and recipes


Sometimes you just get a hankering for a certain type of cake and recently I was after a really lemony soft cake with oodles of deliciously squidgy blueberries and something crunchy to finish... this is the resulting cake. This blueberry and lemon crumble loaf is super simple to put together as all the cake ingredients all get mixed together in one go. I chose to bake this in a loaf tin, which requires a slightly longer bake time, but I wanted that deep cake before the crunchy crumble topping.

You could change out the berry to another fruity favourite if you wish and I chose to make mine with Oatly greek style yoghurt so you could quite easily make this with margarine too for a dairy free cake.



For the cake topping...

  • 150g Caster sugar

  • 100g butter

  • 100g greek style yoghurt

  • 1 egg

  • Zest & juice of 2 lemons

  • Punnet of blueberries

  • 200g self raising flour

  • 1 level tsp baking powder

For Crumble topping...

  • 75g plain flour

  • 50g Demerara sugar

  • 50g butter Icing sugar to drizzle with the juice of 1 lemon.


Pre-heat the oven to 160 degree fan/gas 5. Grease and line a 2lb loaf tin (about 9” x 5” and about 3” deep).

In a bowl, add all the crumble topping ingredients. Using your hands, mix and squish together the ingredients until you form a crumbly mix.

Into a large bowl or a stand mixer, add in all the cake ingredients except the blueberries. Mix together, gently at first and then mix well to make sure it is well combine. Add in 90% off the blueberries, keeping some back for the top, and stir in gently.

Tumble the cake mixture into the loaf tin and smooth out. Sprinkle on top the crumble topping to cover the cake mixture. Then add your remaining blueberries.

Bake in the oven for 45-50 minutes. The cake will be done if the topping is golden brown, it no longer jiggles when you very gently shake it and when you insert a skewer, it comes out clean. Leave to cool completely.*

If desired, you can mix a little icing sugar with either water or the juice of a lemon and then drizzle over the top of the cake before cutting.

*You actually don’t need to leave to cool completely... I didn’t and I can confirm that it is wonderful served warm with a cup of tea. Just be really careful when moving the cake before its completely cold as it has a soft texture and might break.



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