Blueberry Crumble Cake

Name: Blueberry Crumble Cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 1 teaspoons baking soda; 225 grams fresh or frozen blueberries; 250 grams 2 sticks butter, melted; 2 eggs at room temperature; 250 grams 2 cups plain flour; 2 teaspoons mixed spice; 1 teaspoon vanilla extract

You can never have too many morn meal recipes, so give Blueberry Crumble Cake a try. One serving contains 743 calories, 9g of protein, and 34g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 10. A mixture of vanillan extract, ¼ cup sugar, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Preheat oven to 180°C/160°C fan/350°F/gas mark

Equipment you will use

Oven

Grease the sides of a 25cm spring-form or loose-bottomed cake tin and line the base with baking paper

Ingredients you will need

Base

Equipment you will use

Baking Paper

Cake Form

Beat the butter and sugar together until they are pale and fluffy.

Ingredients you will need

Butter

Sugar

Add the eggs and vanilla and beat well. Beat in the yoghurt, then add the sifted flour, baking powder and baking soda and stir gently until just combined. (The mixture will be a very thick consistency.)

Ingredients you will need

Baking Soda

Vanilla

Yogurt

All Purpose Flour

Egg

Spread into the prepared tin, sprinkle with the blueberries and then sprinkle the crumble topping over the top.

Ingredients you will need

Blueberries

Spread

Bake for about 50-60 minutes until the cake is golden and a wooden skewer inserted into the middle comes out clean. Stand for 15 minutes before turning out of the tin, then allow to cool before cutting. Store in an airtight container.

Equipment you will use

Oven

Skewers