Blueberry crumble cake – the beauty of simple flavours. This classic butter cake is made with sour cream, packed with plenty of blueberries and topped with a delicious crumbly topping. Perfect with a glass of milk on a warm summer day.
Ingredients for the cake:
- 125 g butter
- 120 g caster sugar
- 8 g vanillin sugar
- 2 large eggs
- 180 g plain flour
- 60 g potato starch (or cornflour)
- a pinch of salt
- 1½ teaspoons baking powder
- 90 g sour cream
- 300 g blueberries
All ingredients should be at room temperature.
Place the butter and both sugars in the bowl of a mixer and beat until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Add the sour cream and mix gently with a spatula. Sift the flour, potato starch, salt and baking powder directly into the batter and fold together just until combined.
Line a 23 × 33 cm baking tin with baking paper. Spread the batter evenly in the tin. Scatter the blueberries evenly over the top, then sprinkle with the crumble topping (recipe below).
Bake at 180°C for about 45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool.
Ingredients for the crumble topping:
- 75 g butter, melted
- 150 g plain flour
- 75 g sugar
- a pinch of salt
Place the flour, sugar and salt in a bowl. Pour in the melted butter and mix with a fork until a crumbly texture forms.
Enjoy!
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