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1 Blueberry Crumble Cake

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Blueberry Crumble Cake

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Ingredients

12 slice(s)

Cake

  • 150 g plain four
  • 120 g wholemeal plain flour
  • 200 g raw sugar
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 300 g blueberries, fresh or frozen
  • 1 egg
  • 1 teaspoon vanilla extract
  • 60 g coconut oil, melted
  • 180 g Milk
  • 2 teaspoon finely grated lemon zest

Crumble topping

  • 35 gram plain flour
  • 55 gram brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 70 gram peacans or walnuts
  • 30 g butter, chilled, cut into cubes
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  • 6
    1h 5min
    Preparation 10min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Crumble topping

  1. Preheat oven to 180 degrees celcius.

    Grease and line base of 20cm springform cake pan.

  2. If using frozen berries, thaw on a plate lined with paper towel to absorb excess moisture.

  3. Place flour, sugar and spices into TM bowl and press Turbo 2 or 3 times to combine.

  4. Add nuts and butter and press Turbo 2 or 3 times until butter is just incorporated.

  5. Tip into bowl and chill until required.

    6. Cake

  6. Add raw sugar to TM bowl and select Speed 8 for 4 seconds until castor sugar like consistency is achieved.

    Add plain flour, wholemeal flour, baking powder and cinnamon to bowl and select Speed 6 for 6 seconds until well combined.  Transfer to bowl.

  7. Weigh 200g of blueberries into a dessert bowl resting on top of TM bowl and stir in 1 tablespoon of the dry ingredients to separate the berries (this ensures the berries are evenly distributed throughout the cake and not clumped together).  The remaining 100 grams will be used with on the top of the cake.

     

  8. Weigh milk, egg, vanilla and lemon zest into TM bowl and select Speed 5 for 5 seconds. Add coconut oil and Speed 5 for 5 seconds until well combined.

  9. Add dry ingredients to TM bowl and select Counter-clockwise operationSpeed 4 for 5 seconds until just combined.

  10. Add 200g berries to bowl and gently fold through with spatula until combined.

    11. Assembly

  11. Pour mixture evenly into cake pan, sprinkle the crumble over the top and press remaining 100 grams of blueberries on top of the crumble.

    Bake for 50 to 55 minutes or until a skewer comes out clean.  Cool in pan.

  12. To serve, dust with icing sugar and serve with cream or EDC lemon custard!

10

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • AMAZING !!! Beautiful flavour

    Submitted by Tdaelman on 4. January 2014 - 22:34.

    AMAZING !!! Beautiful flavour and not too sweet.  I couldn't get hold of blueberries so used raspberries instead.  Thank you for sharing.

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