A little sweet treat for your Wednesday night. This Cake is like a giant muffin to put together but has a gorgeous crunchy topping and is just perfect for an after dinner treat.
If fact it would also be perfect for an afternoon tea treat.
If you were being really naughty it could be breakfast…..Well it does have Blueberries in it!
Blueberry Crumble Torte
Serves 8 – 10 Preparation 15 mins Cooking 55 mins (This is not in anyway allergy friendly – Sorry 😦 )
1 Cup Plain Flour
3/4 Cup Wholemeal plain Flour
1 Cup Caster Sugar
2 1/2 Tsp Baking Powder
1 Tsp Cinnamon
1 Cup Blueberries (frozen is fine)
1/3 Cup Vegetable Oil
3/4 Cup Milk
1 Tsp Vanilla Extract
1 Tblsp Lemon Juice
For Crunchy Topping
1 cup Blueberries (frozen is fine)
1/4 Cup plain flour
1/3 Cup Sugar
2 Tblsp Oil
1/2 cup Pecans – Chopped
Turn the oven to 190 Degrees Celsius and prepare a 20cm diameter cake tin (Springform is best for this one).
Place all dry ingredients (Flours, baking powder, sugar, cinnamon) in a sifter and sift into a large mixing bowl ( I didn’t do this because my sifter is rubbish – I just put them all in there and gave it a good stir). Add the blueberries and stir to coat with the flour mixture.
Mix all the wet ingredients (egg, milk, oil, vanilla, lemon juice) together in a separate bowl.
Add the wet ingredients to the dry ingredients and mix using a wooden spoon until just combined.
Pour this into the prepared cake tin.
To make the crumble topping; mix together the pecans, sugar and flour and spread evenly over the top of the cake mix prior to cooking. Drizzle the oil over the top of the crumble mix.
Place the cake in the oven for 55 min.
Serve with a nice dollop of heavy cream and enjoy your
after dinner anytime of day treat.
** This is a recipe adapted from the Family Circle cookbook Baking: A common sense guide