Blueberry Cake with Crumble Topping
Ingredients
- 150 grams soft butter
- 200 grams sugar
- 3 eggs
- 1 teaspoon vanilla essence
- Pinch of salt
- 190 milliliters milk
- 300 grams flour
- 1 teaspoon baking powder
- 200 grams blueberries
- 1 teaspoon flour (for coating the blueberries)
- 1 egg
- 2 tablespoons sugar (adjust to preference)
- 1 tablespoon cream cheese
- 30 grams cold butter
- 2 tablespoons flour
- 1 teaspoon sugar
For the topping:
Instructions
- Prepare the Cake Batter:
- In a large bowl, combine 150 g butter and 200 g sugar. Mix well, either by hand or with a mixer.
- Add 1 egg, and mix until fully incorporated. Then, add the other two eggs, one at a time.
- Add vanilla essence and a pinch of salt.
- Pour in 190 ml milk and sift in 300 g flour with 1 tsp baking powder. Stir well with a whisk to combine.
- Coat the Blueberries:
- In a separate bowl, toss 200 g blueberries with 1 tsp flour to coat them. This will prevent them from sinking in the batter.
- Assemble the Cake:
- Line a baking tray with baking paper and pour the batter into the tray, leveling it out with a spatula.
- Add the coated blueberries on top of the batter.
- Make the Topping:
- In a bowl, whisk together 1 egg, 2 tbsp sugar, and 1 tbsp cream cheese. Pour this mixture over the cake batter, making some shapes with a spoon.
- Prepare the Crumble:
- For the crumble topping, mix together 30 g cold butter, 2 tbsp flour, and 1 tsp sugar. Use your hands or a fork to work the mixture until it has a sand-like consistency.
- Sprinkle the crumble topping evenly over the cake.
- Bake the Cake:
- Preheat the oven to 170°C (340°F).
- Bake the cake for 1 hour, or until a toothpick comes out clean.
- Serve and Enjoy:
- Let the cake cool slightly before serving.
- Enjoy the soft, fruity, and crumbly delight!
A moist blueberry cake with a buttery crumble topping—perfect for any occasion!