blueberry crumb cake

new recipe alert! new recipe alert!! new recipe alert!!! the other day as I enjoyed a piece of an apple crumble cake with my favorite foodie buddy -  blick-fang - at teestübchen I made up my mind to make a crumble cake myself. so I looked into the hummingbird bakery book for a recipe and et volià there it was: a recipe for a fruity blueberry crumb cake.

ingredients

dough

190g butter at room temperature

160g sugar

 3 eggs (small-medium)

190g flour

1 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon powder

30 ml milk

150g (or more) blueberries

50g walnuts

crumble topping

25g flour

10g butter

15g brown sugar

20g ground almonds

1/4 tsp cinnamon

instructions

1. set oven to 175°C. butter box form and sprinkle with flour. in a small bowl mix ingredients for crumble topping; first flour and butter - rub butter into flour with hands until a fine dusty texture is created. now add sugar, almonds and cinnamon.
2. in a mixer mix butter and sugar until fluffy, add one egg at a time and mix on medium-high speed. sift all dry ingredients in a different bowl and separate in three parts.
3. now add dry ingredients to mixture, one part at a time, alternating with milk.
4. using a spoon gently fold in walnuts and blueberries. add to cake tin.
5. bake for 55-60 minutes. let rest in tin first then take out carefully.
6. serve warm with ice-cream or whipped cream.