Blueberry crumble cake
Indulge in the delightful flavors of our Blueberry Crumble Cake—a moist and tangy treat made with fresh blueberries, a hint of lemon, and topped with a crunchy quinoa-cinnamon crumble. Perfect for any occasion, this easy-to-follow recipe combines the richness of buttermilk and the zestiness of lemon for a harmonious blend of sweet and tart. Bake your way to bliss with this irresistible cake that's sure to impress family and friends alike!
Cook time 70 min
Prep time 20 min
Ingredients:
1/3 cup butter1 cup sugar
2 eggs
1 tsp vanilla extract
2 tbsp lemon zest
1 tbsp lemon juice
2 cups self-raising flour
1 cup buttermilk
2 cups blueberries
1/2 cup brown sugar
1/2 cup all-purpose white wheat flour
1/2 cup quinoa
1 tsp cinnamon
1 tsp ground nutmeg
Blueberry crumble cake is a delightful dessert that combines the sweet and tangy flavor of blueberries with a buttery, crumbly topping. It's perfect for any occasion, whether you're serving it at a family gathering or enjoying a slice with a cup of coffee. This recipe is simple to follow and promises a moist, flavorful cake with a perfect crumble topping.
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour an 9-inch round cake pan.
- In a medium bowl, combine the brown sugar, all-purpose flour, quinoa, cinnamon, and ground nutmeg.
- Add the cold, cubed butter to the mixture. Use your fingers or a pastry cutter to blend the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Mix in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the self-raising flour to the batter, alternating with the buttermilk. Begin and end with the flour, mixing just until combined. Be careful not to overmix.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Pour the cake batter into the prepared baking dish, spreading it out evenly.
- Sprinkle the crumble topping evenly over the cake batter.
- Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean and the crumble topping is golden brown.
- If the topping begins to brown too quickly, cover the cake loosely with aluminum foil.
- Allow the cake to cool in the baking dish on a wire rack.
- Once cooled, cut into slices and serve. This cake pairs beautifully with a cup of coffee or tea.
Tips:
- Ensure your butter is at room temperature before starting to make it easier to cream with sugar.
- Gently fold in the blueberries to prevent them from breaking and turning the batter purple.
- Use fresh lemon zest and juice for the best flavor.
- If you don't have self-raising flour, you can make your own by combining plain flour with baking powder and salt.
- For a crunchier topping, you can add chopped nuts such as almonds or walnuts to the crumble mixture.
- Let the cake cool completely before cutting to ensure it holds together well.
Your blueberry crumble cake is now ready to be enjoyed! The combination of a moist, tangy cake with the sweet crumble topping is simply irresistible. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. This cake is sure to become a favorite in your dessert repertoire.
Nutrition per serving
8 ServingsCalories 450kcal
Protein 8g
Carbohydrates 80g
Fiber 2.99g
Sugar 44g
Fat 10g
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