Recipe: Blueberry or Raspberry Streusel Cake

Ingredients

For the cake mixture

200g butter

325g caster sugar

Zest from 2½ lemons

5 large eggs

375ml plain yoghurt or soured cream

450g self-raising flour

Generous pinch of salt

300g blueberries or 400g raspberries

For streusel topping

175 g plain flour

175g caster sugar

75g medium oatmeal

175g cold butter – diced

Icing sugar for dusting

Method

Preheat your oven at 170°C (on Fan Plus if using a Miele oven). Cream together the butter, sugar, lemon zest and egg. Stir in the yoghurt or sour cream and then fold in the flour and salt. Mix well until combined. Transfer the mixture into the lined tray and level the surface spreading out well into the corners. Scatter the blueberries or raspberries on top of the cake mixture.

For the topping, sift the flour into a bowl and stir in the sugar and oatmeal. Add the butter and rub in the ingredients until they have a coarse, crumbly texture. Scatter the topping over the fruit.

Place the tray in the oven using shelf position 2 and bake for 35 minutes until the cake is risen and golden brown. Remove from the oven and allow to cool. Dust lightly with icing sugar before serving, if desired, and cut into 40 – 48 pieces for serving. Enjoy!

Recipe courtesy of Miele