This cake has an exciting mix of textures and and flavours. It has crunchy crumble and soft blueberries which combine with the sweet moist sponge and sharp tang of the fruit to create a real taste sensation. This recipe will become a family favourite in no time. It’s also different enough to impress even the most discerning of visitors – we guarantee friends will be asking for the recipe once they’ve tried it. It also freezes well and makes a great alternative for an easy pud after Sunday lunch when served with warm custard – or even a generous helping of cream.
- 330g plain flour
- 225g caster sugar
- 2½tspn baking powder
- ½tspn cinnamon
- 150g blueberries
- 1 egg
- 175ml whole milk
- 80ml vegetable oil
- Zest of 1 lemon
- Crumble topping:
- 60g chopped pecans or walnuts
- 60g Demerera sugar
- 30g plain flour
- 100g blueberries
- 2tbspn vegetable oil
Sift together the flour, sugar, baking powder and cinnamon into a large bowl then toss the blueberries through the mix.
In a separate bowl beat together the egg, milk, oil and lemon zest.
Pour the wet ingredients onto the dry ingredients and mix until just combined and pour into the prepared tin.
For the topping mix together the nuts, sugar, flour and blueberries and sprinkle over the top of the cake mixture and drizzle the oil over the top.
Bake for 55 to 60 minutes or until a cocktail stick inserted in the centre of the cake comes out clean. Remove from the oven and allow to cool for 10 minutes then turn out onto a serving plate.
This cake is best served warm with cream, custard or ice-cream