How to blueberry cake with crumble topping

Set the oven to 175 C.

Start with the crumble. In a food processor or by hand, mix butter, sugar, wheat flour, oatmeal and cinnamon.

Like so. Set aside.

In a bowl, mix butter (room temperature) and sugar.

Like so.

Add the eggs, one by one. Make sure the butter and eggs have the same temperatures or it can get ugly. I experienced this mishap but managed to save the batter.

The lemon peel goes in after the eggs. I ended up not adding it but it would have been nice I think.

IF it happens to you too, that the batter doesn't want to come together, remove 1/3 of the batter and heat it up in the micro. Then pour it back into the remaining batter and stir well.

Like so.

In a separate bowl mix the dry ingredients: flour, baking powder and bourbon vanilla.

Gently mix half of the dry ingredients into the batter.

Add half of the milk.

Add the remaining dry ingredients and then the rest of the milk.

It becomes rather stiff.

Avoid lumping!

Add the frozen blueberries.

Like so.

Flatten out the batter into a pie tin with removable sides.

Add the crumble you made earlier. Now bake for 35-45 min.

Serve with vanilla sauce.