Wednesday, 6 May 2015

La Kitchenette Souris : Blueberry Crumble Cake

Absolutely delicious & very moist, this is the perfect cake to go with your afternoon tea!

It is slightly time consuming, or at least isn't one of those "dump everything together & stir" sort of cakes, but it is well worth the few extra steps.

Stir as little as possible. 
Well enough to not be clumpy, etc. but the less you stir the more it will rise.

Blueberry Crumble Cake

1/4 cup shortening
3/4 cup sugar
1 egg
3/4 cup milk
1 teaspoon vanilla extract
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
2 cups blueberries 
(I used frozen ones, not thawed)

1/2 cup brown sugar
1/3 cup flour
1/4 cup butter, melted
1 teaspoon cinnamon

Grease tube pan with butter & set aside.

Cream shortening & sugar.
Add egg, milk & vanilla.

Sift dry ingredients together & add to milk mixture.

Lightly coat blueberries with flour, then add to cake batter & stir slowly until blended.
Pour into tube pan.

Place brown sugar, flour & cinnamon in a bowl & stir.
Add melted butter & mix until crumbly. 
Sprinkle on top of batter evenly.

Bake at 350F for 40 minutes, or until cake tests done.
(I had to use a knife because of how thick the cake was, but it still worked just fine) 
I believe I did mine around 45 minutes.

Do not turn out of pan.
It is too soft.
Instead, cut & carefully remove slices, setting on a platter.

Very good served warm, excellent with whipped cream.

1 comment:

  1. Now this looks positively divine!! I love a good blueberry muffin and a good coffee cake -- what a perfect combination of both!