Friday, March 25, 2011

Blueberry Crumble

350g Fresh or frozen blueberry
150g self-rising flour(or 150g cake flour + ¾ tsp baking powder)
Pinch of ground cinnamon
50g caster sugar
1 egg
30ml milk
100g butter, melted and cooled

For the crumble topping:
50g plain flour
50g butter, cold and cubed
¼ tsp ground cinnamon

Icing sugar, for dusting (optional)

Note: if you are using unsalted butter, add a pinch of salt to balance the flavour.


For the crumble topping:
Tip all the ingredients into a bowl. Rub in the butter with your fingertips (or use a scraper to cut the butter into the flour) to make a crumb-like mixture, set aside.

1) Preheat oven to 180°C.

2) Prepare your baking tin or pan by oiling & dusting it with flour.

3) Sift the flour and cinnamon into a large bowl, add the sugar, mix together and make a well in the centre.

4) Whisk the egg, milk and melted butter together in another bowl, then pour into the dry ingredients and combine with a wooden spoon or whisk. Beat well to make a thick, smooth mixture.

5) Spoon the batter into the prepared tin and spread evenly. Scatter the blueberry over the mixture and gently press them in with the back of a fork.

6) Sprinkle the crumble over the cake.

7) Bake in the oven for 20 minutes (for mini cupcake size) or until the top is lightly golden and a skewer inserted into the middle comes out clean. If you are using 8 inches round cake pan, the baking time will be 30-35 minutes.

8) Leave in the tin for about 10 minutes until cool enough to handle, then remove the cake from the tin. Allow to cool on a wire rack.

9) Dust with icing sugar, if you wish, and serve.


Original recipe from Dailydelicious.

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