Preheat the oven to 180C.
To make the crumble topping-
Mix rolled oats, sugar, cinnamon, pecans and butter together.
For the blueberry and lemon cake-
Soften butter, then cream butter, sugar and lemon rind together.
Add eggs, one at a time, beating after each addition.
Sift over flour, custard powder and baking powder.
Fold into butter mixture.
Pour into a baking paper base-lined 20cm ring tin.
Sprinkle over blueberries and crumble topping.
Bake at 180 degrees C for one hour or until a skewer comes out
clean.
Cool for 10minutes in tin before turning out.
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