Blueberry Cornmeal Buckle

From Edd Kimber - One Tin Bakes

The Streusel Topping
125g ground almonds
125g oat flour*
3 tablespoons caster sugar
¼ teaspoon fine sea salt
100g unsalted butter, diced

• I took 100g of regular porridge oats and blitzed then in a spice grinder, then used that powder and 25g whole porridge oats

The Cake
185g unsalted butter at room temperature, plus extra for greasing
250g caster sugar
Finely grated zest of two lemons (or 1 tsp lemon essence)
185g fine cornmeal
185g ground almonds
¾ teaspoon baking powder
½ teaspoon fine sea salt
5 large eggs
2 teaspoons vanilla extract
450g fresh blueberries (I used defrosted, they worked just fine)

9 x 13 inch brownie tin

Preheat the oven to 180 deg C / Gas Mark 4. Lightly grease the baking tin and line with baking parchment that overhangs the two long sides of the tin.

To make the streusel topping, mix together the ground almonds, oat flour, sugar and salt. Rub in the butter until it resembles fine breadcrumbs. Put the mixture into the freezer whilst making the cake.

For the cake, place the butter, sugar and lemon zest into a large bowl and beat together, using an electric mixer, for about 5 minutes, or until it is light and fluffy.

Mix together the cornmeal, ground almonds, baking powder and salt in another bowl. Add the eggs to the butter mixture one at a time, beating each in fully before adding the next. Add the vanilla extract and mix briefly. Add the Cornmeal mixture and mix together (using a spoon) to make a smooth cake batter, then gently fold in the blueberries.

Pour the batter into the prepared baking tin and spread out into an even layer. Sprinkle the chilled streusel topping evenly over the top of the batter. Bake for 40 - 45 minutes, until a skewer inserted into the middle of the cake comes out clean.

Leave the cake to cool in the tin for about 20 minutes, then lift out using the parchment and leave to cool completely on a wire rack.