MUNCH RATING: 4/5
Sadly the blueberries used for this cake weren’t from our blueberry bush, which we’ve had for about 3 years and it’s never given us a single berry! I keep reading that we need at least 2 different plants so they can pollinate each other, so it looks like we’ll need to get a little friend for our sad little blueberry bush.
Anyway, I love cakes with a crunchy topping, so I used a basic cake recipe and then topped it with a nutty crumble topping – it went down a treat! It would be great served as a pudding with cream or custard too!
I used fresh blueberries but I’m sure you could use frozen ones, especially as they’re only £1 at Tesco’s at the moment!
- Makes: 16 squares
- You will need: an 8 or 9 inch square tin, lined with greaseproof paper
- Oven temperature: Gas mark 4/350°F/180°C
- Cooking time: 40-50 minutes
FOR THE TOPPING
- 15g (2 Tablespoons) plain flour
- 35g (3 Tablespoons) soft brown sugar
- 50g (3 Tablespoons) butter/Stork
- 50g rolled porridge oats
- 40g mixed nuts, chopped
- 175g butter
- 150g light muscavado sugar
- 3 large eggs, at room temperature
- 175g plain flour
- 1 teaspoon baking powder
- 200g (1 box) blueberries, washed and dried
- Preheat the oven to Gas mark 4/350°F/180°C.
- First make the topping: by putting all the ingredients into a food processor and pulse until you have a lumpy crumble. Set aside.
- Then make the cake: by putting the butter and sugar into the food processor and whizzing until creamy and it is light in colour. Then add the eggs, flour and baking powder and whizz until well combined.
- Spread the cake mixture into your tin, then scatter the blueberries on top. Top with the crumble then press down slightly.
- Bake in the middle of the oven for 40-50 minutes until golden brown and a skewer inserted comes out clean.
- Cool in the tin and then cut into 16 squares.