Blueberry Crumb Cake

Blueberry Crumb Cake – light yogurt cake full of fruit and lemon flavor, topped with almond crumb topping. Can be served for dessert or breakfast.

2 large eggs
¾ cup (185 ml) sunflower oil
1 cup (270 g) firm yogurt, like Greek yogurt
¼ teaspoon salt
2 tablespoons lemon juice
½ tsp lemon zest
1¼ cups (280 g) caster sugar
2 cups (300 g) flour
3 tsp baking powder
2 cups (280 g) fresh or frozen (unthawed) blueberries

TOPPING:
½ cup (60 g) ground almonds (or rolled oats)
⅓ cup plus 1 tablespoon (100 g), brown sugar, firmly packed
⅓ cup (50 g) plain flour
3½ Tbsp (50 g) cold butter, roughly chopped

View the full recipe at Kitchen Nostalgia →