Today’s Cake – Blueberry Crumb Cake

blueberrycrumb1

Blueberry prices have been a King’s ransom of late.  I saw this cake by Smitten Kitchen back in July and knew that my husband would love it, but waited till the weather got warmer and blueberries were more reasonable, otherwise it’s one very extravagant cake! I used 3 x 125g punnets (375g) of blueberries but as the recipe suggests, you can use even more if you wish. Me, I’m take it or leave it when it comes to berries, not a fan (except for mulberries, which I adore), but as I predicted, the husband was a big enthusiast and loved the end product. The walnuts, by the way, are optional.

Crumb topping
40g plain flour
100g caster sugar
1 teaspoon ground cinnamon
55g unsalted butter
Pinch of salt

Cake
240g plain flour
2 teaspoons baking powder
1/2 teaspoons table salt
55g unsalted butter, softened
150 g caster sugar
Zest of 1 lemon
1 large egg
1 teaspoon vanilla extract
340 to 455g fresh blueberries, clean and dry
1/2 cup milk
1/2 cup walnuts, chopped medium fine
Icing sugar, for dusting

Making it

  1. Pre-heat oven to 180 degrees celsius. Butter a 23cm round baking pan and line with baking paper
  1. Prepare the topping by mixing the flour, sugar, cinnamon and salt, then cutting the butter in with a pastry blender, fork or your fingertips until the mixture resembles coarse crumbs. Set aside.
  1. In a medium bowl, whisk flour, baking powder, and salt until combined. In a large bowl, beat butter, sugar and zest together until light and fluffy. Add egg and vanilla and beat until combined. Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk; repeat with remaining dry ingredients and milk, finishing with the dry mixture. The batter will be quite thick. Fold blueberries into cake batter until evenly distributed.
  1. Scoop cake batter into prepared pan and smooth so that it is flat. Scatter walnuts on top. Sprinkle with prepared topping. Bake in heated oven for 40 minutes, or until a toothpick inserted into the middle of the cake comes out batter-free. Allow to cool for 20 minutes in the tin, then remove, dust with icing sugar and serve.

blueberrycrumb2

2 thoughts on “Today’s Cake – Blueberry Crumb Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s