Growing up, I spent many summers in Poland visiting my uncle’s blueberry farm, eating handfuls of those sweet, purple berries straight from the bush.
This cake is my little homage to those memories – buttery, tender, and just the right balance of sweet and tart, with a golden crumb topping that makes the whole kitchen smell incredible as it bakes.
Enjoy!
Tips:
Berry swaps: You can replace the blueberries with raspberries, blackberries, or chopped strawberries – just keep the overall weight the same.
Tin size: If you only have a slightly larger tin, that’s fine – the cake will be thinner, so start checking if it’s ready after 35 minutes.
Storage: Store in an airtight container in the fridge for up to 5 days.
Grease an 18cm (7”) loose-bottomed square cake tin with margarine and line with baking paper.
Combine the soy milk and vinegar in a jug to make vegan buttermilk, then set aside.
In a large bowl, cream the sugar and margarine together until smooth. Add the flour, baking powder, and lemon zest, then mix until you have a crumb-like texture.
Pour in the vanilla extract and vegan buttermilk, stirring until fully combined into a thick, smooth batter.
Spoon the mixture into the lined tin and level it out with a spatula. Scatter the blueberries evenly over the top.
To make the crumb layer, combine the ingredients in a small bowl. Use your fingertips to rub the ingredients together until crumbly. Sprinkle the mixture evenly over the blueberries.
Bake for 40-50 minutes, or until a toothpick inserted into the centre comes out clean.
Leave the cake to cool for 15 minutes, then remove it from the tin and slice into 9 squares. If you like, dust lightly with icing sugar before serving.
