Name: Gluten Free Blueberry Crumble Cake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 8
Ingredients: 180g unsalted butter, at room temperature; 215g (1 cup) caster sugar; 2 eggs; 4.4 gm vanilla extract; 1 lemon, rind finely grated; 21 gm lemon juice; 300g (2 cups) gluten-free self-raising flour; 185ml (3/4 cup) buttermilk; 500 ml blueberries, fresh or frozen; Pure icing sugar, to dust; Ice-cream or cream, to serve; 140g (2/3 cup, firmly packed) brown sugar; 75g (1/2 cup) gluten-free plain flour; 95g (1 cup) quinoa flakes; 2.5 gm ground cinnamon; 2/3 gm ground nutmeg; 80g butter, chilled, chopped