Try Stephanie Alexander’s take on a blueberry buckle - a dense coffee cake starring the vibrant fruit and a crumble topping.
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Preheat oven to 180°C. Grease a 20cm (base measurement) round springform pan and line the base and side with baking paper. Combine the blueberries and flour in a bowl.
Use an electric mixer to beat the butter, sugar, egg and lemon rind in a large bowl until light and fluffy. Combine the extra flour, baking powder and salt in a clean bowl. Gradually add the flour mixture and milk to the butter mixture, in alternating batches, beating after each addition until just combined. Fold in the blueberry mixture. Spoon mixture into the prepared pan and smooth the surface.
To make the streusel topping, place the sugar, flour and cinnamon in a clean bowl. Add the butter and use your fingertips to rub the butter into the sugar mixture until the mixture resembles coarse breadcrumbs.
Sprinkle the streusel topping over the blueberry mixture. Bake for 35-40 mins or until a skewer inserted in the centre comes out clean. Set aside on a wire rack to cool slightly. Transfer to a serving plate. Serve warm or at room temperature with double cream.
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