To put it simply, this cake is amazing! It received rave reviews from all my taste-testers and will be added to my favourites. The cake itself is light and sponge-like but the crumble on top is what gives it that wow factor! The addition of almond meal gives it a beautiful sweetness and it is bursting with delicious blueberries. A crowd pleaser!
85g self-raising flour
55g butter, chilled and cubed
55g light brown sugar
Pre-heat oven to 180 C (conventional). Grease and line a 23cm cake tine with baking paper.
Beat butter and caster sugar until pale and fluffy. Gradually add in lightly-beaten eggs. Stir in buttermilk.
Sift flour over mixture and gently fold in until fully incorporated. Fold in almond meal.
Spread half the batter in to the base of cake tin. Scatter over half of the blueberries. Repeat process by topping with remaining batter and scatter remaining blueberries.
To make crumble, sift flour in to a bowl and add the butter. Rub the butter in with the tip of your fingers until the mixture resembles fine breadcrumbs. Stir in the brown sugar. Sprinkle the mixture evenly over the cake.
Bake in the pre-heated oven for 1-1 1/4 hours or until golden brown and firm to touch. Leave the cake in the tin for 20mins before removing to a wire rack to cool completely.