Blueberry Crumble Cake

Do you know the feeling when your kids come home from school and just want something sweet.

My middle son loves his cakes and has been adamant for me to do one for the last couple of days, feeling it to be unfair that there are constantly cakes in the house but never for him.

This one is super easy to make and really tasty. I love cakes that have fruit in them, as I tend to find them refreshing and not too sweet with the additional bonus that I can put some fruit into them.

And it can be any berries 😊 and even made into cute muffins 😋.

Recipe Blueberry Crumble Cake

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  • 5oml vegetable oil, plus extra to grease,
  • 2 medium eggs,
  • 2tsp vanilla extract
  • 200ml sour cream,
  • 200g self-raising flour,
  • 175g caster sugar,
  • 125g blueberries
  • 15g unsalted butter, cold and cubed,
  • 40 g plain flour,
  • 15 g Demerara sugar

Preheat oven to 160°C fan.

Grease and line a loaf tin with baking parchment.

For the crumble topping: knead all the ingredients with your fingertips together and set aside.

In a large jug, mix oil, eggs, sour cream and vanilla until combined. In a separate large bowl stir together flour and sugar. Add wet mixture to the dry bowl and stir until almost combined.
Carefully fold in most of the blueberries and empty mixture into the prepared tin. Tap the base on a work surface to level, then scatter over the crumble topping and remaining berries.

Bake for about 50min or until golden and a skewer inserted into the centre comes out clean.

Cool in tin for 10min, then gently ease out of tin.
Serve warm or at room temperature

Tip: Keep in an αirtight container at room temperature for up to 3 days.

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5 thoughts on “Blueberry Crumble Cake

    1. Bonjour. Merci pour votre question. Tsp signifie teaspoon et cat cuillère à thé. J’espère que ça vous aidera ! Bonne journée !

  1. Bonjour Alexia, je viens seulement de voir votre message. Pardon. Concernant votre question c’est difficile de répondre sans voir votre gâteau. Le fait que le crumble tombe au fond du plat peut etre du a plusieurs choses : si on rajoute plus de fruits que indiqué dans la recette, si on mets trop de levure chimique. Tout ça peut changer la texture de la pâte en dessous. D’habitude en mettant les montants exactes la pâte de base est suffisamment forte pour ‘porter’ le Crumble. J’espère que c’est juste un soucis passager 🤞🏻 bon dimanche. Caroline

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