Blueberry & Hazelnut Crumble Cake

Preheat the oven to 190C/Gas 5. Grease and line a 20cm (8 inch) square loose bottomed tin. 

To make the crumble topping, mix together the flour and sugar in a large bowl. Rub in the cold butter with your fingertips until you have a coarse, knobbly mixture. Stir in the chopped hazelnuts and place the crumble in the fridge.

For the blueberry filling, place all the ingredients into a medium bowl and toss briefly to combine. Set aside.

To make the sponge, sift the flour, baking powder and salt together into a bowl and set aside. Beat the butter and icing sugar together with an electric whisk or stand mixer for 3 – 5 minutes until pale and fluffy. Add in the eggs one at a time beating well after each addition. Stir in the dry ingredients and beat briefly until you have a smooth batter.

Pour the batter into the prepared tin and smooth the top with an offset spatula. Spoon the blueberry mixture evenly on top before sprinkling on the crumble topping.

Bake for 55-65 minutes until the cake is browned on top and a skewer inserted comes out clean. If the cake looks like it’s getting too dark, cover the top with tin foil and continue to bake. Let the cake cool completely before serving.