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SideChef
Recipes
Shellfish-Free
Blueberry Crumble Cake
Recipe

12 INGREDIENTS • 8 STEPS • 1HR 35MINS

Blueberry Crumble Cake

4.7
3 ratings
This is a great looking cake to share with your friends for tea or for any other occasions.
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Blueberry Crumble Cake
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Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
This is a great looking cake to share with your friends for tea or for any other occasions.
1HR 35MINS
Total Time
$1.68
Cost Per Serving
Ingredients
Servings
8
US / Metric
Butter
3/4 cup
Butter, room temperature
Caster Sugar
3/4 cup
Caster Sugar
Large Egg
2
Farmhouse Eggs® Large Brown Eggs
Vanilla Extract
1/2 Tbsp
Vanilla Extract
Lemon
1
Lemon, zested, juiced
zest from whole lemon plus 1 1/2 Tbsp juice per 8 servings
Self-Rising Flour
2 1/3 cups
Self-Rising Flour
Buttermilk
3/4 cup
Buttermilk
or Whipping cream
Fresh Blueberry
3 1/3 cups
Fresh Blueberries
or Frozen Blueberries
Cake Flour
1/2 cup
Cake Flour
or Plain Flour
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Granulated Sugar
1/3 cup
Granulated Sugar
Butter
2 Tbsp
Butter
Nutrition Per Serving
VIEW ALL
Calories
520
Fat
24.0 g
Protein
7.9 g
Carbs
70.7 g
Add to plan
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Blueberry Crumble Cake
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author_avatar
Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 180 degrees C (350 degrees F).
step 2
Grease and line pan of a 22-centimeter springform pan with baking paper.
step 3
Make crumble topping: Combing Cake Flour (1/2 cup), Ground Cinnamon (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.
step 4
Beat Butter (3/4 cup) 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.
step 5
Add Vanilla Extract (1/2 Tbsp), 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.
step 6
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.
step 7
Bake for about 1 hour 10 minutes or until a skewer inserted into the center comes out clean.
step 8
Set aside to cool in the pan for 15 minutes before lifting out onto the rack to cool.
step 8 Set aside to cool in the pan for 15 minutes before lifting out onto the rack to cool.
Tags
Shellfish-Free
Vegetarian
Dessert
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