I have been getting lots of blueberries in my fruit boxes this summer, finding things to do with this under used fruit has been fun. We in Australia don't use blueberries as much as we possibly should. Of all the summer berries they are by far the cheapest, raspberries and blackberries are far to expensive to buy on a regular basis.
One of my possibly bad habits is watching cooking shows, my other half will only watch Gordon Ramsey, so I watch my favourite shows in the morning over my coffee after he has left for work. This is one of the Barefoot Contessa recipes I saw about a week ago.
1/4 cup castor sugar
1/3 cup lightly packed brown sugar
1 tspn ground cinnamon
115g room butter melted
1 1/3 cup plain flour
90g room temp butter
3/4 cup castor sugar
1 tspn vanilla
1/2 tspn grated lemon zest
2/3 cup sour cream
1 1/4 cups plain flour
1 tspn baking powder
1/4 tspn baking soda
1 punnet blueberries
Pre heat your oven to 180C and prepare your cake tin, I use a 23cm round spring form.
For the streusel, combine the castor sugar, brown sugar and cinnamon in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs one at a time, then add the vanilla, lemon zest, and sour cream.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Toss the berries in a little flour to stop them sinking and then fold the blueberries in and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean.
Allow to cool and then serve.