Blueberry Crumble Cake

Quick Summary:


What you will need:

1 cup (150g) plain flour

¾ cup (120g) wholemeal plain flour

1 cup (220g) caster sugar

2 ½ tsp baking powder

½ tsp ground cinnamon

300g fresh or frozen blueberries

1/3 cup (80ml) light olive oil

¾ cup (180ml) milk

1 egg

1 tsp vanilla extract

2 tsp finely grated lemon zest

Icing sugar and cream, to serve

 

Crumble topping

¼ cup (35g) plain flour

¼ firmly package cup (55g) brown sugar

½ tsp each ground cinnamon and nutmeg

½ cup (70g) pecans or walnuts

30g chilled unsalted butter, chopped

Blueberry Crumble Cake


How to make it:

Grease and line a 24cm springform cake pan. For the topping, place flour, sugar and spices in a food processor and whiz to combine. Add 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 tbs 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.  Stir until combined, then gently fold in blueberry mixture. Spread evenly in cake pan, sprinkle the crumble over the top and press remaining 100g blueberries into the crumble. Bake on Kleenmaid Combi Steam at 180oC for 60mins.

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