Ingredients Jump to Instructions ↓

  1. For the pastry

  2. 125 g softened butter

  3. 125 g sugar

  4. 2 eggs

  5. 180 g all-purpose flour

  6. 1 sachet (7 g) fast-action yeast

  7. For the filling

  8. 500 g soft curd cheese

  9. 1 egg

  10. 100 g caster sugar

  11. 1 tsp grated lemon zest

  12. 250 g blueberries

  13. For the crumble

  14. 60 g butter

  15. 60 g sugar

  16. 60 g flour

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180C/fan 160 C/gas 4. Whisk the softened butter with sugar and eggs until it forms a pale-golden cream. Sift flour and yeast together, then gradually incorporate into the cream. The pastry should be soft and slightly runny. Set aside.

  2. Whisk together the soft curd cheese, egg, caster sugar and lemon zest. Pour the pastry into a 24cm non-stick form. Spread evenly with a little more around the edge. Pour the filling over, give it a shake to make it level and scatter a layer of blueberries over it. Slightly push them into the filling.

  3. For the crumble, dice the butter, add flour and sugar and use your fingers to break it down into loose crumbs. Sprinkle all over the cake.

  4. Bake for 25-30 minutes. The crumble should be golden and crisp. Leave to cool, then cut into wedges, dust with caster sugar and serve.


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