While the sweet vanilla extract cuts through the acidity of the citrus notes, making this crumbly cake the perfect accompaniment to a morning cup of coffee.
You can find more delicious recipes from Nielsen Massey here.
1
Coffee cake: Pre-heat oven to 350˚F/180˚C
2
Grease and flour an 8-inch cake tin
3
In a large mixing bowl, whisk the flaxseed meal and water and leave it to stand for 5 minutes
4
Add the sugar, butter, vanilla extract, yoghurt and lemon juice and whisk until blended
5
Stir in the flour, baking powder and salt until the batter combines together
6
Fold in the lemon zest and blueberries
7
Transfer the cake batter to the cake tin and smooth flat
8
Crumble and glaze: In a small mixing bowl, combine the sugar, flour, salt, butter and vanilla extract
9
Using a fork, work the butter into the mixture until it forms a crumble
10
Evenly distribute the crumble over the cake batter
11
Bake for 40-50 minutes, or until the top bounces back to touch and the crumble is golden-brown
12
While the cake is cooking, make the glaze by mixing the icing sugar with the lemon juice, one tablespoon at a time, until it is the right consistency
13
Let the cake cool completely before taking out of the tin, then add the glaze and serve
