BLUEBERRY CAKE with a crumble topping
Blueberries have been as cheap as chips lately, so ideal to make this yummy cake, clipped out from a magazine many moons ago. I do love clippings, then compiling my own recipe folders. It is great as a dessert served warm, as well as a cake.
You need a 8” x 8” square tray bake tin, lightly oiled and lined with parchment, hanging over the side to help you lift it out later on. Pre heat your oven to 170C
3 oz caster sugar
2 oz SR flour
½ teaspoon cinnamon
2 oz cold cubed butter
Combine the whole then blitz in a processor for a moment until it looks like fine breadcrumbs. Failing that rub in quickly. Keep cool in the fridge while you make the cake.
7 oz SR flour
½ teaspoon baking powder
4 oz caster sugar
2 oz softened butter
5 fl oz buttermilk
Cream the very soft butter and sugar, add the egg, then mix in the flour, baking powder and buttermilk.
Spread the mixture into the bottom of your tin.
Sprinkle over 8 oz blueberries, then cover evenly with your crumble mix.
Bake for about 45 mins. Cool in the tin then cut into squares. Just delicious. How easy is that?
Works well with raspberries too.