Blueberry Crumble Cake

INGREDIENTS

• 110g butter plus extra for greasing
• 150g soft light brown sugar
• 2 large free range eggs
• 225g plain flour, sifted
• 1 tsp baking powder
• pinch of salt
• 75ml milk
• 1 tsp vanilla extract
• Zest of 1 lemon, optional
• 225g Dunnes Stores Fresh Blueberries
• 2 tbsp lemon curd
• 1 tbsp plain flour, for coating the berries

For the Crumble Topping

• 50g of vanilla sugar (or substitute with caster sugar)
• 50g of plain flour
• 50g of butter

To Serve

• 1 tub Dunnes Stores Vanilla Ice Cream
• Lemon curd, optional

METHOD

1. Preheat the oven to 180°C/ 160°C fan/350°F/Gas Mark 4. Grease and line a 20cm cake tin with a removable base. With an electric hand mixer, beat the butter and sugar in a large bowl until pale. Add the eggs, one at a time, mixing until they are incorporated.
2. Fold through the flour, baking powder, vanilla, milk and lemon zest until well combined and until you have a thick cake batter.
3. Pour the batter into the tin and place the blueberries on top.
4. For the crumble topping, place all the ingredients in a bowl and rub together with your fingertips until you have rough crumbs. Sprinkle the crumble topping on top of the batter.
5. Bake in the oven for 50-60 minutes, covering loosely with foil after 40 minutes if the top browns too quickly. The cake is done when a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for 15 minutes before removing.
6. Serve with lemon curd and vanilla ice cream.