Hello hungry people:) I have good news for you, this cake recipe is so simple that even the most amateur cook may bake it. And with the almond crumble that tops it, you will end up with a celebratory treat to serve on ceremonial occasions like Christmas.
What makes this cake looks fabulous is the Bundt pan and the glaze. So if you are tempted to try this recipe please don’t skip these two steps, especially the topping.
- 1 ½ cup sugar
- 1 cup / 2 sticks unsalted butter
- 3 eggs
- 2 teaspoons vanilla
- 2 ¾ cups all-purpose-flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ cup milk
- 3 tablespoons lemon zest
- 1 cup fresh or frozen (and thawed) blueberries
For the topping
- 3 tablespoons icing sugar
- 1 tablespoon lemon juice
- 3 tablespoons flour
- 2 tablespoons dark brown sugar
- 2 tablespoons oats
- 2 tablespoons almonds, broken or sliced
- 2 tablespoons butter, at room temperature
- Preheat the oven to 185 degrees C. Grease and flour a 12-cup pan.
- In a large bowl, beat butter and sugar together until light and fluffy, about 3 minutes. Beat in eggs, one at a time. Beat in vanilla.
- Sift flour, salt, baking soda, and baking powder in a large bowl. Add gradually to butter mixture. Beat until well mixed, making sure to scrape down the bowl with a spatula.
- Fold in lemon zest and blueberries and transfer to pan.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool on a wire rack for at least ten minutes before trying to remove it from the pan.
- To make the topping, combine flour, sugar, oat and almonds. Add the butter and rub the mixture with your fingers to make small clumps. Spread the mixture on a baking tray and cook in oven for 7-10 minutes. Let cool. To make the glaze, whisk together icing sugar and lemon juice. To finish, drizzle the glaze over the cake and immediately sprinkle with the almond mixture and wait for the glaze to dry before serving.