Bursting Blueberry Crumb Cake

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   Step 1: Make the crumb topping: Put the flour, sugar, cinnamon and salt in a medium bowl and mix with a fork. Add the butter and vanilla, then mix with the fork just until all the flour is wet. Stop mixing while the mixture is still lumpy and crumbly.

   
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   Step 2: Zest the lemon and set the zest aside for the batter before measuring the juice for the blueberries.

   
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   Step 3: Toss the blueberries with the lemon juice to wet their surface. Sprinkle with the sugar and flour, toss to coat, then set aside.

   

Lemon vanilla cake

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   Step 4: Whisk the flour, baking powder and salt together in a small bowl.

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   Step 5: In a larger bowl, whisk the sugar, vanilla, lemon zest and eggs until the surface is a little foamy, about 15 seconds by hand. Add the butter and sour cream, then whisk until smooth.

   
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   Step 6: Switch to a rubber spatula. Add the flour in 3 batches, folding between additions until it is mostly incorporated. Add the milk and stir until combined. A few small lumps are fine.

   
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   Step 7: Pour the batter into the pan. Scatter the blueberries over the top, then sprinkle any flour left at the bottom of the blueberry bowl over them. Cover with chunks of crumb, aiming for about 85% coverage. If the crumb mixture is powdery, squeeze some in your fist to form clumps.

   
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   Step 8: Bake for 65 minutes, rotating the pan halfway through, until a skewer inserted in the centre comes out clean. A blueberry smear on the skewer is fine.

   
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   Step 9: Cool the cake in the pan for 10 minutes. Remove it from the springform pan and cool for at least another 10 minutes before cutting.

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    Step 10: Serve warm with a scoop of vanilla ice cream, or serve at room temperature. Ice cream or cream can be served alongside.

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    Step 11: Serving - For the best blueberry crumble-cake experience, serve warm with a scoop of vanilla ice cream! Otherwise, be normal and serve it at room temperature. Ice cream or cream also welcome here.