OH CRUMBS !: BLUEBERRY CRUMBLE CAKE

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You can know via now that I’m not able to withstand together with to my get ready dinner ebook collection, in large part nowadays found in local charity shops.

 

 

Successfully, it came about all over again – this ebook were given right here with an extra recipe, a clipping from {{a magazine}} tucked contained within the ebook.

 

This has came about to me two times previous than.  There was once Sharon’s Hotpot and Sandringham cake, every of which were magazine clippings that fell out of a secondhand ebook.  I was pressured to make every of them they typically became out to be excellent.  My mum used to mention that problems are to be had threes so with the 3rd clipping in front of me I merely had to attempt the recipe!

 

 

The magazine that it comes from is Just right Housework and in fact you may even see it on the net proper right here.  It’s right kind name is “blueberry and sour cream loaf” on the other hand I changed it on account of the interesting serve as is the collapse topping relatively than the sour cream.  After all I didn’t have any sour cream and relatively than go out and buy some I used crème fraiche, which I did have.

 

 

The cake is made using oil instead of butter and in a actually related solution to making cakes.  It had a actually mild and fluffy crumb and against this to cakes was once however excellent quite a few days later.  I believed the collapse topping gave the impression slightly abnormal on account of it was once no longer very brown, on the other hand finally the cake was once delicious.

 

Parts

 

For the topping

15g cold, unsalted butter

40g undeniable flour

15g demerara sugar

 

For the cake

50 ml vegetable oil

2 medium eggs

200ml sour cream or crème fraiche

2 tsp vanilla extract

200g self raising flour

175g caster sugar

125g blueberries

 

Method

 

Preheat the oven to 180C / 160 fan / fuel mk 4.  Grease a 900g / 2lb loaf tin or use a paper liner.  (I used my small roasting tin which produces an oblong cake relatively than a loaf shape.)

 

First make the collapse topping via rubbing the butter into the flour and stirring throughout the sugar.  Set aside.

 

To make the cake, sift the flour into a large bowl, upload the sugar and stir to combine. 

 

Put the wet components into a large jug and beat jointly.  Pour into the flour mixture and stir until nearly blended.  Fold in all on the other hand a spoonful of the blueberries.

 

Turn the combo into the in a position tin, scatter the remainder blueberries and collapse mixture over the top.  Bake for roughly 50 mins until performed.

 

Cool throughout the tin for 10 mins previous than turning out.  Serve warmth or cold.

 

Cuts into 10-12 slices.

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