Saturday, 31 May 2014

BLUEBERRY CRUMBLE CAKE

I’m not usually a fan of these sorts of hybrid recipes because the original thing is usually better but, after trying a crumble cake in a café in Leeds, I think there is a place for this one. The smell of crumble through the house is always the best smell then when you find it’s topping a sweet blueberry filling, which tops a vanilla cake, you know it’s going to be a good day.

For the filling
300g blueberries
3 tbsp golden caster sugar
3 tsp corn flour

For the cake
200g golden caster sugar
200g butter, room temperature
3 eggs
200g self raising flour
1 tsp vanilla extract
Splash of milk

For the crumble topping
100g plain flour
70g unrefined golden sugar (adds more crunch)
50g cold butter

Preheat oven to fan160/180/4. Grease and line a small square cake tin.
Put the blueberries in a sauce pan with a tiny splash of water and bring to boil. Add the sugar and allow to simmer so they break down and become jammy. Once some of the blueberries are just still holding their shape add the corn flour and remove from the heat. Allow to cool.

For the cake, beat together the sugar and butter until pale and fluffy. Beat in the eggs, one by one, and then mix in the flour so that you have a thick batter. Stir in the vanilla extract and splash of milk to thin the mixture, but you do want it reasonably thick so that the blueberries can sit firmly on top of it.

Spoon the mixture into the tin and spread out along the base, but reserve a little bit. Spoon over the blueberries so that they cover the entire top of the cake mixture. Take the remaining cake mixture and blob over the blueberries then gently spread it out so you have a light, marbled covering of it. This is just to stop of the blueberry liquid absorbing the crumble topping.

Set to one side for a minute while you make the crumble topping. Rub together the flour, unrefined sugar and butter until you a thick bread crumb consistency. Scatter over the top of the cake, covering with a thick layer.


Bake for 50 minutes until the cake is firm and the topping golden. Leave to cool in the tin before removing and slicing into 9 squares. 


1 comment:

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