Blueberry Crumble cake

Blueberry Crumble cake

Blueberry Crumble in a Cake!
Blueberry Crumble in a Cake!

This is a really quick and easy cake to whip up, especially if you have a few visitors popping over and you want a little snack!

In fact forget a little snack, like me you wont be able to stop munching it! PS make this in a loaf tin for a real tea-time treat!

EAT ME!
EAT ME!

Ingredients:

  • For the crumble topping
  • 25g (1oz) plain flour
  • 10g (⅓oz) unsalted butter
  • 15g (½oz) soft light brown sugar
  • 20g whole rolled oats
  • A sprinkle of ground cinnamon
  • For the cake
  • 190g (7oz) unsalted butter at room temperature 
  • 190g plain flour
  • 190g caster sugar
  • 3 eggs
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • 25ml semi skimmed milk
  • 100g fresh blueberries
  • 50g white chocolate chips

Method:

  • Preheat oven to 170oC, and grease and flour the loaf tin
  • Make the crumble topping first in a bowl by mixing all the dry ingredients together, then rubbing in butter with your fingers. Set aside.
  • Then onto the cake! Using a freestanding or hand mixer, cream together butter and sugar until creamy and fluffy.
  • Add in the eggs one at a time. If it looks curdled, don't worry!
  • Then sift in the flour, baking powder, cinnamon and salt and mix well
  • Add in the milk and keep mixing until all lumps are gone.
  • Stir in the blueberries and white chocolate chips
  • Pour the thick batter into the tin and smooth over
  • Press crumble topping into the cake and bake for 45 mins approx
  • Leave to cool, remove from tin and serve!

Recipe adapted from Hummingbird

Brownies Galore!

Brownies Galore!

Weekend Brunch

Weekend Brunch