Recipe Image

Servings:

Blueberry Crumble Cake

This is a great looking cake to share with your friends for tea or for any other occasions.

Total Time

1hr 35min

4.7

3 Ratings

Author: Anncoo Journal

Servings:

Ingredients

•

6.5 oz

Butter , room temperature

•

3/4 cup

Caster Sugar

•

Farmhouse Eggs® Large Brown Eggs

•

2 tsp

Vanilla Extract

•

Lemon , zested, juiced

•

2 1/3 cups

Self-Rising Flour

•

3/4 cup

Buttermilk

or Whipping cream

•

3 1/3 cups

Fresh Blueberries

or Frozen Blueberries

•

1/2 cup

Cake Flour

or Plain Flour

•

1/2 tsp

Simply Organic Cinnamon, Ground

•

1/3 cup

Granulated Sugar

•

1 oz

Butter

Cooking Instructions

Preheat the oven to 180 degrees C (350 degrees F).

Grease and line pan of a 22-centimeter springform pan with baking paper.

Make crumble topping: Combing Cake Flour (1/2 cup) , Simply Organic Cinnamon, Ground (1/2 tsp) , Granulated Sugar (1/3 cup) , Butter (2 Tbsp) in a bowl. Use your fingertips to rub until mixture resembles breadcrumbs. Chill in the refrigerator for later use.

Beat Butter (6.5 oz) and Caster Sugar (3/4 cup) until light and fluffy with an electric mixer at medium speed. Add Farmhouse Eggs® Large Brown Eggs (2) one at a time, beating well after each addition.

Add Vanilla Extract (2 tsp) , zest and juice from Lemon (1) . Gradually add Self-Rising Flour (2 1/3 cups) and Buttermilk (3/4 cup) , alternately until mixture is combined.

Spread half of the batter into prepared pan. Top with half of the Fresh Blueberries (3 1/3 cups) and crumble mix. Top with remaining batter, smoothing the top, then top with remaining blueberries and crumble.

Bake for about 1 hour 10 minutes or until a skewer inserted into the center comes out clean.

Set aside to cool in the pan for 15 minutes before lifting out onto the rack to cool.

Nutrition Per Serving

CALORIES

520

FAT

24.0 g

PROTEIN

7.9 g

CARBS

70.7 g