Blueberry crumble cake

Blueberry crumble cake

Sunday is for baking! This Blueberry Crumble Cake is perfect.

I found a bargain on blueberries at the supermarket, so I bought way too many! Is it just me?? Or does it happen to you too? I was actually planning on doing my lovely blueberry muffins, but I found out, that I forgot my recipe notebook in Austria! ? I did panic at first, but then, hey, what better occasion to try out a whole bunch of new recipes?? So, here we go! Made this yummy blueberry crumble cake! Doesn’t it look beautiful?

You have to try it yourself! Easy easy, as usual!No more Blabla.. let’s get to baking!

Ingredients: 190g of flour for the cake + 65g for the crumble 90g of sugar for the cake + 80g for the crumble

2 teaspoons of baking powder A pinch of salt 160ml of milk

55g of melted butter for the cake + 55g for the crumble 1 egg, slightly beaten 1 teaspoon of good vanilla extract 250g of fresh (or frozen) blueberries

Grab two bowls, one big, one small.

For the cake batter: combine flour (190), sugar (90), baking powder (2tsp), salt (pinch), milk (160ml), melted butter (55), one egg slightly beaten and vanilla extract in the big bowl and beat until well blended.Get your cake tin, cover it with wet and squeezed baking paper, pour the cake batter in it, spread evenly and top with the blueberries, trying to cover the whole surface.

In the small bowl combine sugar (80), flour (65) and butter (55), toss with a fork until crumbly and then sprinkle with your hands on the blueberries.

Bake in a preheated oven at 180 degrees for 40 minutes or until lightly browned.

Serve it with fresh whipped cream if you feel like indulging even more!

Pair it with natural greek yogurt and fresh blueberries for a decadent breakfast!

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