7 June 2014

Blueberry Crumb Cake

Eve 07/06/14

Light but dense vanilla cake is topped with juicy and fresh blueberries. Covered generously with a buttery brown sugar crumb, this cake is the "creme de la creme" of crumb cakes. 


Well, where do I begin? After a morning of baking, gardening and eating nutella, I am ready to share this amazing cake with you. Crumb cakes (or coffee cakes) are usually dry and are bland in flavour. This cake, on the other hand is moist and packed with sweet blueberry flavour.

I love a good slice of cake, exhibit a :


This cake is so amazing, I mean, who doesn't like cake, berries and crumbly streusel top? It is like my heaven, but on a plate 


This cake is so easy to make, it is actually the recipe, but just slightly adapted, from my basic sweet loaf recipe. Once you have a base recipe, the mixing bowl is your oyster! Having a base recipe means you can add whatever you want, nuts, seeds, fruit, chocolate.... Whatever floats your boat.

Using oil, eggs and yogurts always makes a cake moist if used in the right proportions. A moist cake is always better than a dry cake in my opinion, perfect for dessert or for mid-morning coffee.


Start with some oil and sugar and whisk together. I like to use Scottish, cold pressed rapeseed oil. I used to use plain vegetable oil but it comes from palm oil which I am very against. The rainforest is getting cut down for palm plantations, leaving animals and people homeless. This creates huge amounts of pollution as parts of the forest gets burnt down. 
Nearly every processed food item contains palm oil so they are now off the menu for me. No more cream crackers, oat cakes and....
Nutella and Biscoff spread! 

I will have to make some myself!

(But first, I need to finish the jars...)



Add into the oil and sugar 2 eggs and a good amount of yogurt. The egg yolks give the cake a lovely light orange colour and the yogurt adds richness.

Fold in the dry ingredients and spoon into a cake tin. Scatter the blueberries over the batter and sprinkle over the crumb topping which is peasy to make. Bake it up and eat it up too!


Last Friday, I had the pleasure to spend the morning on a barista training course! it was so fun! I got to learn about the classic manual coffee machine and try my hand at making genuine cappuccinos, lattes and espressos. All good coffee starts with a good bean, freshly ground in front of my eyes and and making a latte the next! My crumb cake would have been the perfect partner for the robust and strong beans used.

The experience was great! I really recommend you try it!



Blueberry Crumb Cake 
Posted by Eve 
Makes 1 x 20cm cake / serves 8-10 
Ingredients

For the crumb

  • 30g Butter, cold
  • 50g Plain flour
  • 30g Demarara sugar 
For the cake
  • 60ml Oil, I used sunflower
  • 130g Caster sugar
  • 2 Eggs
  • 100g Plain yogurt 
  • 1 tsp. Vanilla extract
  • 200g Self-raising flour
  • tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 150g Blueberries, fresh 
  • 1 tbsp. Jam of choice, I used raspberry

Method
  1. Preheat the oven to 170ºc/ 160ºc fan/ gas mark 3. Grease, line and flour a 20cm round cake tin.
  2. First, make the crumb topping. Put all of the ingredients into a bowl and using your fingers or a mixer, combined until the mix resembles large breadcrumbs. Set aside while you make the cake.
  3. Beat together the oil, sugar, eggs, yogurt and vanilla in a large bowl, you can use a whisk or a mixer; either hand held or free-standing. Sieve in the flour, baking powder and soda and mix in until uniform in texture and consistency.
  4. Spoon the cake batter into the prepared tin and level with a palette knife. Scatter over the blueberries on top of the batter evenly and dollop the jam over the berries. Sprinkle the crumb topping over the berries evenly, covered all visible berries and cake batter.  
  5. Bake for 45 - 50 minutes until golden brown and the blueberries are juicy. A skewer inserted into the cake should come out clean apart from some blueberry juice.
  6. Cool in the tine for 20 minutes before removing and placing on to a wire rack to cool. Serve warm or cold. 



Enjoy!


This cake is best eaten on the same day but leftovers should be kept in an air-tight container at room temperature for up to 3 days.


Blueberry Crumb Cake
1 slice (1/10 of cake)




2 comments:

  1. This cake looks absolutely amazing! I love blueberries but never really do much more with them than making traditional muffins (how boring of me.)

    also, how good is the lotus biscuit (biscoff) spread? I'm in love with the crunchy version!!

    S xo.

    blinkeredbarbiebakes.blogspot.com

    ReplyDelete
    Replies
    1. Thanks Sam, blueberries are my favourite fruit at the minute and I try to put them in everything right now.

      Crunchy Biscoff spread? I am addicted!

      Eve :)

      Delete

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