Happy Monday everyone, I hope you had a really lovely weekend. Ben and I spent the whole weekend buying the last few pieces for our kitchen to be, I can’t wait for it to start being built so I can show you all! I also spent Sunday afternoon pottering in Mum’s Kitchen re making my Lemon Tea Cake with Crumble Topping, when I first made it I thought it would be fantastic with blueberries and a little more lemon, so I made it again last night and it was delicious. A lovely crunchy crumble topping with a light berry and lemon cake, perfect for any desert or tea party! Also Happy 4th July to all my wonderful American readers, I hope you are having a great long weekend. x
Click Read More for the recipe!

Blueberry and Lemon Cake

1/4 cup milk
125g butter, softened
3/4 cup white sugar
2 eggs
1 tablespoon plain flour
1 cap full vanilla essence
2 lemons, zested and juiced
1 cup self raising flour
1 cup blueberries
Preheat oven to 180°C Combine all ingredients in a large mixing bowl and mix for about 10min until smooth and creamy. Very gently fold in the blue berries so they don’t burst. Gently pour mixture into a well buttered and floured cake tin, don’t put the cake into oven until you have add the crumble topping!

Crumble Topping

8 tablespoons butter, melted
2/3 white sugar
1 tablespoon golden syrup
3/4 teaspoon ground cinnamon
1 pinch salt
1 3/4 cup plain flour
In a large bowl, combine melted butter, sugar, golden syrup, cinnamon and salt together until it starts to thicken. Gently mix in flour until a thick dough forms, allow to cool before adding to the cake mixture in small amounts. Use all of the mixture. Bake cake for 20-30min or until a skewer comes out clean and the crumble is golden! Allow to cool before taking out of tin, then serve with vanilla ice cream! x