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.

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

  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. 


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