Blueberry Crumble Cake – Mother’s Day Special

Unbaked Blueberry Crumble Cake

If you have been searching for a cake that could almost be considered healthy, look no further!  This Blueberry Crumble Cake is filled with juicy blueberries and uses part wholemeal flour, plus there’s no butter whatsoever in this little dream.  Don’t worry, just because it’s not filled to the brim with cream and butter doesn’t mean it won’t taste good.  Give this cake a try next time you have friends over for afternoon tea, or simply feel like a spot of baking – any reason will do!  A great treat for Mother’s Day!!!

Blueberry Crumble Cake

  • 125G (4 1/2oz, 1C) Flour
  • 110G (3 3/4oz, 3/4C) Wholemeal Flour
  • 225G (8oz, 1C) Caster Sugar
  • 2 1/2tsp Baking Powder
  • 1/2tsp Cinnamon
  • 150G (5 1/2oz, 1C) Blueberries (I used frozen)
  • 1 Egg (at room temperature)
  • 185mL (6fl oz, 3/4C) Milk
  • 80mL (2 1/2fl oz, 1/3C) Oil
  • 1tsp Vanilla
  • 1 Lemon (zest finely grated)

Topping:

  • 60G (2 1/4oz, 1/2C) Pecans/Walnuts (chopped)
  • 55G (2oz, 1/3C) Brown Sugar
  • 30G (1oz, 1/4C) Plain Flour
  • 150G (5 1/2oz, 1C) Blueberries
  • 2Tbsp Oil
  • Preheat oven to 190C (375F)
  • Grease a 20cm (8in) spring form cake tin
  • Sift the flours, sugar, baking powder and cinnamon together into a large bowl (return husks from wholemeal flour to bowl)
  • Toss blueberries through the mixture
  • In a separate bowl whisk together the egg, milk, oil, vanilla and lemon zest
  • Pour wet ingredients into dry mix and stir to combine
  • Pour mixture into prepared cake tin
  • Topping: combine the nuts, brown sugar, flour and blueberries – sprinkle evenly over cake
  • Drizzle with oilUnbaked Blueberry Crumble Cake
  • Bake for 50 -55 minutes or until a skewer comes out clean

Inspired by: Cooking Desserts cookbook, 2005, Murdoch Books

Enjoy!

 

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One Response to Blueberry Crumble Cake – Mother’s Day Special

  1. Pingback: Australian Style Tea Cake | To Serve, With Love

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