This Week’s Recipe: Blueberry Orange Crumble Cake

Why Blueberry Crumble Cake?

I don’t know anyone who doesn’t love a cake covered in deliciously buttery icing. To make a cake unbelievably delicious takes skill these days as icings and butter creams become more indulgent from cakes covered in white chocolate whipped butter creams and 7-minute caramel icings.

Studded with deep midnight hued blueberries and covered in a crunchy, sugary and buttery crumble, this cake although icing free does every bit of justice. Coming out of the oven this cake fills the air with the goodness of a citrus and berry cake plus a cinnamon sweetness that you only get from that crumble topping.

The crumble topping adds crunch and flavour making it a great alternative to icings.

Enjoy with mascarpone and a dusting of icing sugar.

1 cup (150 gr) plain flour
3/4 cup (110 gr) wholemeal flour
1 cup (220 gr) caster sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
80 ml olive oil
180 ml milk
1 egg
2 teaspoon orange zest
200g frozen blueberries

Crumble Topping
1/4 cup (35 gr) plain flour
1/4 cup (55 gr) brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup (70 gr) walnuts
30 grams cold butter

100 grams blueberries

Preheat oven to 180 degrees Celsius. Grease and lightly flour a 24 cm spring form pan.

To make the crumble: in a food processor place the 35 grams of flour, brown sugar spices and walnuts and blitz until the nuts are small and crumbly. Add the cold butter and pulse until clumps of dough form. Set aside in a cool place.

To make the cake: in a small bowl combine the flours, spices, salt and baking powder and mix to combine with a fork. In a food processor or mixer place the sugar and oil and mix on medium speed. Add the egg and beat until light and fluffy.

Add the dry ingredients in three parts alternating with the milk. Using a spatula scrape down the edges and fold through the blueberries and orange zest.

Place the batter in the lined tin and sprinkle over the crumble topping. Scatter the 100gr blueberries over the top, making sure to stud a few amongst the crumble mix.

Bake for 40-55 minutes or until a skewer comes out clean.

If you can not find whole meal flour simply substitute for plain white flour.

Serve 8-10

Bon Appetite


Unknown said...

Hi Jessica - I have a question unrelated to this week's recipe but thought you could help. I have made some rosewater syrup but have too much. Do you know how long I can store it for and whether I need to store it in the fridge or not? Thanks, Keren



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