Blueberry Crumble Cake
“A lovely recipe from Belinda Jeffery, using seasonal berries and a crumble topping.”
Another fortnight, another trip to my lovely Grandma’s house. Mum was in charge of bringing dinner, and I volunteered my services for dessert. I was keen to try making a linzer torte, but I was having an bit of a stressful week and wasn’t myself. So when it came time to attempt rolling out my pastry it all went to shit. I got the base good, put the jam on but coudln’t get the pastry off the silicone mat in one piece to do the lattice top. I cracked the sads, threw it in the bin, and had a little sulk. I couldn’t get a hold of Mum to see if she could do dessert, so I had a dig through recipes to find one I could be bothered attempting in my messy state.
Most recipes I had everything bar one ingredient which was frustrating. Hamsley volunteered to drive me down the shops but I didn’t want to go. I finally arrived at this recipe. I didn’t have enough blueberries in my freezer, but I had some dregs of raspberries to help make up the difference. It was an easy cake to pull together whilst being sulky as no butter softening was required! The result was a great cake, that was full of flavour. One I’ll definitely keep on file for the next time it all goes to shit
Blueberry Crumble Cake
- 150g plain flour
- 120g wholemeal plain flour
- 220g caster sugar
- 2½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- 300g fresh or frozen blueberries [I used a mixture of raspberries and blueberries]
- 80ml light olive oil
- 180ml milk
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoons finely grated lemon zest
- icing sugar and cream, to serve
- 35g plain flour
- 55g brown sugar
- ½ teaspoon ground cinnamon and nutmeg
- 70g pecans or walnuts
- 30g cold unsalted butter, cut into small chunks
- Preheat your oven to 180ºC. Grease a 24cm springform cake pan.
- For the topping, place the flour, sugar, and spices into a food processor and whiz to combine. Add the nuts and butter and pulse until butter is just incorporated. Tip into a bowl and chill.
- Place dry ingredients in a processor and whiz for 20 seconds. transfer to a bowl.
- Place 1 heaped tablespoon of the mixture in a separate bowl and toss with 200g berries. Set aside.
- Whiz oil, milk, egg, vanilla and zest in the processor until well combined. Make a well in the centre of the flour mixture and add milk mixture. Sire until combined, then gently fold in blueberry mixture.
- Spread evenly in cake pan, sprinkle the crumble over the top and press remaining 100 blueberries into the crumble.
- Bake for 50-55 minutes or until a skewer comes out clean. Cool in pan. Dust with icing sugar and serve with cream.