How to Blueberry Cake With Crumble Topping

by Karin Siöö

Crunchy, savory blueberry cake. Just the way you want it.

Supplies

  • Crumble:
  • 50 Grams Butter
  • 75 Grams Sugar
  • 80 Grams Wheat flour
  • 20 Grams Oatmeal
  • 1 Teaspoon Cinnamon
  • Cake:
  • 100 Grams Butter
  • 95 Grams Sugar
  • 2 Eggs
  • 1 Lemon (the peel)
  • 180 Grams Wheat flour
  • 2 Teaspoons Baking powder
  • ½ Teaspoons Bourbon vanilla or vanilla extract
  • 220 Grams Frozen blueberries
  • 75 Milliliters Milk
  • Instructions

    Step 1

    Set the oven to 175 C.

    Step 2

    Start with the crumble. In a food processor or by hand, mix butter, sugar, wheat flour, oatmeal and cinnamon.

    Step 3

    Like so. Set aside.

    Step 4

    In a bowl, mix butter (room temperature) and sugar.

    Step 5

    Like so.

    Step 6

    Add the eggs, one by one. Make sure the butter and eggs have the same temperatures or it can get ugly. I experienced this mishap but managed to save the batter.

    Step 7

    The lemon peel goes in after the eggs. I ended up not adding it but it would have been nice I think.

    Step 8

    IF it happens to you too, that the batter doesn't want to come together, remove 1/3 of the batter and heat it up in the micro. Then pour it back into the remaining batter and stir well.

    Step 9

    Like so.

    Step 10

    In a separate bowl mix the dry ingredients: flour, baking powder and bourbon vanilla.

    Step 11

    Gently mix half of the dry ingredients into the batter.

    Step 12

    Add half of the milk.

    Step 13

    Add the remaining dry ingredients and then the rest of the milk.

    Step 14

    It becomes rather stiff.

    Step 15

    Avoid lumping!

    Step 16

    Add the frozen blueberries.

    Step 17

    Like so.

    Step 18

    Flatten out the batter into a pie tin with removable sides.

    Step 19

    Add the crumble you made earlier. Now bake for 35-45 min.

    Step 20

    Serve with vanilla sauce.