Blueberry Cardamom Crumb Cake
Serves 8-10
Ingredients
Crumb Topping:
100g plain flour
100g caster sugar
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
Pinch of salt
60g butter, melted
1/4 tsp vanilla extract
Cake:
335g plain flour
1/2 tsp ground cardamom
2 1/2 tsp baking powder
Pinch of salt
120ml extra virgin olive oil
200g caster sugar
2 large eggs
1 tsp vanilla extract
Zest of 1 lemon
350g sour cream (or yoghurt)
125ml milk of choice
200g frozen blueberries
Method
Preheat your oven to 175°C and line a 20cm cake tin with parchment paper.
For the crumb topping, combine the flour, sugar, cardamom, cinnamon and salt in a bowl. Add the melted butter and vanilla extract, mixing with a fork until crumbly. Set aside.
In a medium mixing bowl, whisk together the flour, cardamom, baking powder, salt, olive oil, eggs, vanilla extract, lemon zest, and sour cream (or yoghurt) until fully combined.
Pour the batter into the prepared cake tin and spread evenly. Sprinkle the frozen blueberries on top, followed by the crumb topping. Bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
