This is a perfect summer cake for breakfast, afternoon coffee hour or tea time. It’s easy and yummy and will last in the fridge for two to three days.

Preparation time: 40 minutes (+ baking)

What you need:

For the crumbs:

5 tablespoons (75 g) butter, at room temperature

¼ cup (50 g) white sugar

⅓ cup (65 g) light brown sugar

2/3 cup (80 g) white wheat flour

¼ teaspoon salt

For the batter:

2 cups (300 g) fresh blueberries

2 cups (240 g) white wheat flour

2 teaspoons baking powder

¼ teaspoon salt

¼ teaspoon cinnamon

⅔ cup (130 g) white sugar

Grated zest of ½ lemon

6 tablespoons (90 g) butter, at room temperature

2 large eggs

1 teaspoon vanilla extract

½ cup (120 g) buttermilk

How to do it:

Preheat the oven to 350 F (180 C). Butter an 8×8-inch (20×20 cm). I like using a glass dish.

Start with the crumbs. Put all ingredients in a large bowl and mix them with your hands until they turn clumpy. You can also use a food processor and pulse just until the mixture forms clumps. Cover with a plastic wrap and refrigerate until needed.

To make the cake batter, mix sugar with butter at medium speed with a handheld mixer (or food processor). Add the eggs beating for about 1 minute, then add vanilla extract. Reduce the mixer speed to low and slowly add 2 cups flour, baking powder, soda, salt and cinnamon. Mix until everything is combined, then add buttermilk. You should get a thick, creamy batter. Using a spatula, gently stir in the blueberries.

Put the batter into the buttered baking dish and smooth the top with the spatula. Take the refrigerated crumbs breaking them into pieces and scatter them over the batter. Don’t worry about the shape and size of the crumbs – they are meant to be different.  

Bake 50-55 minutes, or until the crumbs are golden and a knife inserted into the center of the cake comes out clean.

Let it cool for at least 15 minutes. You can serve it warm or cold – best with coffee or tea.

Enjoy!