Cannot go wrong this delicacy – Blueberry Crumb Cake
Well, where do I begin? After a morning of baking, gardening and eating Nutella, I am ready to share this amazing cake with you. Crumb cakes (or coffee cakes) are usually dry and are bland in flavor. This cake, on the other hand, is moist and packed with sweet blueberry flavor.
I love a good slice of cake, exhibit a :
This cake is so amazing, I mean, who doesn’t like cake, berries and crumbly streusel top? It is like my heaven but on a plate
This cake is so easy to make, it is actually the recipe, but just slightly adapted, from my basic sweet loaf recipe. Once you have a base recipe, the mixing bowl is your oyster! Having a base recipe means you can add whatever you want, nuts, seeds, fruit, chocolate… Whatever floats your boat.
Using oil, eggs and yogurts always make a cake moist if used in the right proportions. A moist cake is always better than a dry cake in my opinion, perfect for dessert or for mid-morning coffee.
Start with some oil and sugar and whisk together. I like to use Scottish, cold pressed rapeseed oil. I used to use plain vegetable oil but it comes from palm oil which I am very against. The rainforest is getting cut down for palm plantations, leaving animals and people homeless. This creates huge amounts of pollution as parts of the forest gets burnt down.
Nearly every processed food item contains palm oil so they are now off the menu for me. No more cream crackers, oatcakes and….
Nutella and Biscoff spread!
I will have to make some myself!
(But first, I need to finish the jars…)
Add into the oil and sugar 2 eggs and a good amount of yogurt. The egg yolks give the cake a lovely light orange color and the yogurt adds richness.
Fold in the dry ingredients and spoon into a cake tin. Scatter the blueberries over the batter and sprinkle over the crumb topping which is easy to make. Bake it up and eat it up too!
Last Friday, I had the pleasure to spend the morning on a barista training course! it was so fun! I got to learn about the classic manual coffee machine and try my hand at making genuine cappuccinos, lattes, and espressos. All good coffee starts with a good bean, freshly ground in front of my eyes and making a latte the next! My crumb cake would have been the perfect partner for the robust and strong beans used.
The experience was great! I really recommend you try it!
If you make my Blueberry Crumb Cake Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
For the crumb 30g Butter, cold For the cake 60ml Oil, I used sunflower This cake is best eaten on the same day but leftovers should be kept in an air-tight container at room temperature for up to 3 days.
How do you make Blueberry Crumb Cake
50g Plain flour
30g Demarara sugar
130g Caster sugar
100g Plain yogurt
1 tsp. Vanilla extract
200g Self-raising flour
1 tsp. Baking powder
1/2 tsp. Baking soda
150g Blueberries, fresh
1 tbsp. Jam of choice, I used raspberry
Try out our Blueberry Crumb Cake recipe and post your results below in the comments…
For the crumb
30g Butter, cold
For the cake
60ml Oil, I used sunflower
This cake is best eaten on the same day but leftovers should be kept in an air-tight container at room temperature for up to 3 days.