Iron Chef Shellie
 

Blueberry Crumble Cake

A lovely recipe from Belinda Jeffery, using seasonal berries and a crumble topping.

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Blueberry Crumble Cake
October 1, 2012
Recipes

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Blueberry Crumble Cake

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 πŸ˜›

Blueberry Crumble Cake
Belinda Jeffery

150g plain flour
120g wholemeal plain flour
220g caster sugar
2Β½ teaspoons baking powder
Β½ 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
Topping :

35g plain flour
55g brown sugar
Β½ teaspoon ground cinnamon and nutmeg
70g pecans or walnuts
30g cold unsalted butter, cut into small chunks

1. Preheat your oven to 180ΒΊC. Grease a 24cm springform cake pan.

2. 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.

3. Place dry ingredients in a processor and whiz for 20 seconds. transfer to a bowl.

4. Place 1 heaped tablespoon of the mixture in a separate bowl and toss with 200g berries. Set aside.

5. 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.

6. Spread evenly in cake pan, sprinkle the crumble over the top and press remaining 100 blueberries into the crumble.

7. Bake for 50-55 minutes or until a skewer comes out clean. Cool in pan. Dust with icing sugar and serve with cream.

Serves 8.

Comments

18 comments on “Blueberry Crumble Cake
  1. leaf (the indolent cook)

    All’s well that ends well. Yay for a good fallback recipe!

    October 2, 2012 at 12:40 am
  2. leaf (the indolent cook)

    I swear I left a comment just now. Hmmmm. Anyway – glad to see the sulk gave way to a happy ending after all, and hurrah for a good fallback recipe!

    October 2, 2012 at 12:48 am
    • Iron Chef Shellie

      Dunno what’s wrong with WordPress but it ended up in spam! Luckily I check my spam folder πŸ™‚ Hurrah indeed!

      October 2, 2012 at 9:23 am
  3. Daisy@Nevertoosweet

    Oh no Shellie πŸ™ Sorry to hear that you’ve had a bad week ~ are you feeling better? The weather is so temperamental right now! You’ve gotta take care of yourself πŸ™‚ don’t worry about stuffing up the puff pastry ~ we all have bad days and you did a great job pulling through and making this yummilcious blueberry crumble cake!

    I’m definitely going to try this recipe out, but I don’t have wholemeal flour? Can i just use plain flour? πŸ˜€

    October 2, 2012 at 8:59 am
    • Iron Chef Shellie

      Thanks lovely πŸ™‚ Feeling bit better now!
      Re: plain flour – I don’t see why not πŸ™‚

      October 2, 2012 at 9:03 am
  4. Maureen | Orgasmic Chef

    I’m so glad you’re not perfect because I feel much more comfortable posting here πŸ™‚ We all have shit weeks from time to time and I’ve learned that when I feel like this, I don’t try anything that’s difficult. If I’m REALLY out of sorts, it’s the bakery at the end of the street.

    The blueberry crumble looks fantastic so everyone must have been pleased.

    October 2, 2012 at 9:16 am
  5. Food is our religion

    I can never choose between raspberry and blue berry! Glad that you used both hehe

    October 2, 2012 at 9:32 am
  6. Adrian (Food Rehab)

    Oh gosh….all I wanna do is cut this babay up! UP!

    October 2, 2012 at 10:31 am
  7. Sophie

    Great looking cake! Hope the messy mood has righted itself πŸ™‚

    October 2, 2012 at 11:13 am
  8. Hannah

    Oh, love! Blueberries and lemon are such win!

    October 2, 2012 at 1:58 pm
  9. Nic@diningwithastud

    I hate that when you have everything but one and the one is usually the most important. I’m glad you could make this htough – looks great!

    October 2, 2012 at 2:31 pm
  10. Sara (Belly Rumbles)

    Don’t you hate it when everything just goes to shit, then you get the shits and well……. Then to end up with something as gorgeous as you did, well done, such a lovely result from a poopy start.

    October 2, 2012 at 9:51 pm
    • Iron Chef Shellie

      OMG that’s exactly it!!! πŸ˜€

      October 2, 2012 at 9:58 pm
  11. Catherine

    Looks amazing! I’m going to try it next weekend if I get a chance!!

    October 3, 2012 at 11:02 am
  12. Cara @ Gourmet Chick

    I love crumble and I love cake so this could be just about my perfect dessert. Love that berries are in season now as well.

    October 3, 2012 at 10:38 pm
  13. Thanh

    Belinda Jeffery’s cakes are so simple and so good.

    October 6, 2012 at 6:51 am
  14. Heidi - Apples Under My Bed

    This cake would fix anything, I’m sure πŸ™‚
    Heidi xo

    October 9, 2012 at 3:50 pm
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Shellie Froidevaux

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