Ingredients: Sponge cake (24cm rectangular mold)

• 🥚2 eggs (M)
• 🍬160g sugar
• 🍋Zest of 1 lemon (approx. 5g)
• 🌻120ml sunflower oil
• 🍶100g plain Greek yogurt
• 🥛100ml milk
• 🍋80ml lemon juice
• 🌾260g all-purpose or pastry flour
• 💛12g baking powder
• 🫐100g fresh blueberries or blueberry jam

Ingredients: Crumble

• 🧈70g butter
• 🍬70g sugar
• 🌾100g flour
• 🍋Zest of ½ lemon

Elaboration

• 🔥Preheat the oven to 170 °C (top and bottom heat, no fan). Line the pan with parchment paper.
• 🧈For the crumble; mix all ingredients with your hands until you get a sandy texture. Set aside.
• 🍋In a small bowl, mix the sugar with the lemon zest. Rub them with your hands to enhance aroma and flavor.
• 🥄In a large bowl, beat the eggs with the flavored sugar until creamy.
• 🫗Add the oil and beat. Incorporate the lemon juice, milk, and yogurt. Mix until fully combined.
• 🌾Sift the flour with the baking powder and add it to the previous mixture. Stir and beat until no lumps remain.
• 🫐Pour half of the mixture into the pan, add the blueberries (reserving some for decoration), and cover with the remaining batter.
• 🥧Place the crumble on top and distribute the reserved blueberries.

• ⏲️Bake for 50 min or until a toothpick comes out clean.

• 🧡Let cool on a rack and carefully remove from the pan.
• 😋Enjoy!

It's a soft, moist cake with a fresh flavor and a crunchy topping that makes it irresistible. I hope you enjoy it as much as I do 💛🫐🍋