This American recipe can be adapted to whichever fruit is available at each time of the year.
Base:
100g unsalted butter
150g sugar
2 eggs
280g flour
2 tsp baking powder
¾ tsp fine salt
1 tbsp lemon zest (1 large lemon)
150g natural yoghurt
1 tbsp vanilla
300g blueberries
Topping:
60g plain flour
100g sugar
¼ tsp fine salt
½ cinnamon
60g unsalted butter
60g walnuts, chopped
Preheat oven to 180ºC. Butter 23cm round baking dish.
For the base: Cream together the butter and sugar. Add the eggs one at a time, mixing after each addition. In a separate bowl, mix together the flour, baking powder and salt. In a third bowl mix together the lemon zest, yoghurt and vanilla. Add the dry ingredients to the butter and sugar, mix, then add the rest of the base ingredients and mix until smooth. Mix through the blueberries. Pour into the prepared baking dish.
Topping: mix the flour, sugar, salt and cinnamon. Rub in the butter until a sandy texture is reached. Stir in chopped walnuts. Sprinkle the mixture over the cake batter, allowing some of the base to show.
Bake for an hour and serve with yoghurt and a drizzle of honey. |