Method (crumble)

1. In a medium sized mixing bowl, sieve in the flour,  sugar and cinnamon. Add in the butter and use your (clean hands) fingertips to rub the butter into the dry ingredients until it clumps together. Set aside.

Method (cake)

1. Preheat the oven to 180°C Fan, and line a 8-inch round springform tin with greaseproof paper.
2. Rinse the blueberries and add them into a small bowl and sprinkle over 2-3 tablespoons of flour to coat. This will prevent the blueberries from sinking in the cake batter.
3. In a large bowl, in the flour, baking soda, baking powder, sugar and lemon zest. Stir to combine.
4. Pour in the yogurt, melted butter and dairy-free milk. Whisk to combine. Whisk just until the dry ingredients are just incorporated. Fold in the 3/4 of the coated blueberries until evenly distributed.
5. Pour / spoon the batter into the lined tin, spread it to the edges of the tin. Sprinkle over the remaining 1/4 blueberries.
6. Sprinkle the cinnamon crumble on top in an even layer, making sure the entire top of the cake is covered (Watch the video for example here).
7. Place into the middle of the oven and bake for 70 minutes (yes, it takes longer to bake than my other cakes…but it is correct for this recipe!). If the top looks like it’s browning / burning, simply cover with a sheet of grease proof paper then continue baking. 
8. You’ll know the cake is ready when a skewer or toothpick inserted into the middle of the cake comes out clean. 
9. Once baked, remove the cake from the oven and allow to cool at room temperature in the tin! 

Method (icing)

1. In a small bowl, add in the icing sugar and a squeeze of lemon juice. How much drizzle depends how much icing sugar and lemon juice you use. You want a icing consistency similar to toothpaste. If you accidentally add in too much lemon, simply add in some more icing until it’s a thick paste. 
2. Use a spoon to drizzle the icing over the top of the cake. Alternatively you could use a piping bag and snip off the tip for a more precise drizzle.

Serving

1. Use a sharp, serrated knife to cut the cake into slices, serve and enjoy!