This is another favourite cake  of the team. It is especially good when made with the certified organic blueberries from Twelve Trees Farm, south of Hobart.

The recipe is taken from The Free Range Cook by Annabel Langbein.

Ingredients for cake

• 140 g softened butter
• 1 cup castor sugar
• 2 eggs at room temperature
• 1 tsp vanilla extract
• ¾ cup plain yoghurt
• 2 cups plain flour
• 3 tsp baking powder
• ½ tsp baking soda
• 2 cups fresh or frozen blueberries
• 11/2 cups crumble topping (see below)

Ingredients for crumble topping

• 1 cup plain flour
• ½ cup ground almonds
• ¾ cup brown sugar, packed tightly
• 1 cup rolled oats
• ½ cup slivered almonds
• 1 tsp mixed spice
• 125 g butter, melted

1. Preheat oven to 180°C (less for a fan forced oven). Brush a deep round 25 cm spring-form or loose bottomed cake pan with melted butter and line the base with baking paper.
2. Combine the dry ingredients for the crumble topping in a bowl; add the melted butter and mix well until evenly combined. Set aside.
3. In a large bowl, use electric beaters to beat the butter and sugar together until pale and fluffy.
4. Add the eggs and vanilla and beat until well combined.
5. Beat in the yoghurt.
6. Add the sifted flour, baking powder and baking soda and stir gently until just combined.
7. Spread the mixture into the prepared cake pan and sprinkle with the blueberries and then the crumble topping.
8. Bake for around 50-60 minutes or until the cake is golden and a skewer inserted into the centre of the cake comes out clean.
9. Remove from the oven and leave in pan for 15 minutes before turning out onto a wire rack to cool completely.

Tips

• I used large sized eggs
• I used metric cup and spoon measurements; 1 cup = 250 ml, 1 tbls = 20 ml