- STEP 1
Preheat the oven to 180C/fan 160 C/gas 4. Whisk the softened butter with sugar and eggs until it forms a pale-golden cream. Sift flour and yeast together, then gradually incorporate into the cream. The pastry should be soft and slightly runny. Set aside.
- STEP 2
Whisk together the soft curd cheese, egg, caster sugar and lemon zest. Pour the pastry into a 24cm non-stick form. Spread evenly with a little more around the edge. Pour the filling over, give it a shake to make it level and scatter a layer of blueberries over it. Slightly push them into the filling.
- STEP 3
For the crumble, dice the butter, add flour and sugar and use your fingers to break it down into loose crumbs. Sprinkle all over the cake.
- STEP 4
Bake for 25-30 minutes. The crumble should be golden and crisp. Leave to cool, then cut into wedges, dust with caster sugar and serve.