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Blueberry Crumble Cake

Preparation time: 20 minutes
Cooking time: 50-55 minutes
Serves: 6 – 8

Crumble    
Flour 1/3 cup 75 ml
Cinnamon 1 tsp 5 ml
Unsalted butter, cold 3 tbsp 45 ml
Brown sugar 1/3 cup 75 ml
Rolled oats 1/4 cup 60 ml
Cake    
Unsalted butter 1/4 cup 60 ml
Brown sugar 1/2 cup 125 ml
Egg (large) 1 1
Self rising flour 1 cup 250 ml
Whole milk 1/3 cup 75 ml
Blueberries 1 1/4 cup 300 ml

Blueberry Crumble CakePreheat oven to 350°F (180°C).

Grease a 7-inch, spring form pan and line the bottom with parchment paper.

Crumble topping:
In a bowl, combine the flour and cinnamon. Add the cold butter in small pieces and work with a pastry blender, fork or your fingers until it resembles a coarse meal. Add the brown sugar and oats and press together to form the crumble. Set aside.

Cake:
In a large bowl, beat the butter until fluffy. Add the brown sugar and beat until mixed and lighter in color, or about 2 to 3 minutes. Add the egg and mix well. Slowly incorporate the flour and milk, alternating between the two ingredients, beginning and ending with the flour. Mix until just incorporated. Spread the batter evenly in prepared pan and sprinkle the blueberries over the top. Add the crumble topping and bake the cake for 50 to 55 minutes, or until a knife inserted in the middle of the cake comes out clean. Serve warm or at room temperature.