Blueberry crumble cake
By: From: Rachel Allen's Cake Diaries
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Blueberry crumble cake
- Prep time:
- 20 min
- Cook time:
- 1 hr
- Serves:
- 8-12
Rachel Allen's dairy-free cake is topped with sticky crumble and oozing with bursting blueberries
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Ingredients
For the topping
For the cake
- 225 g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 50 g caster sugar
- 50 g wholemael flour
- 150 ml soya or rice milk
- 50 ml vegetable oil
- 1 tbsp cider vinegar
- 2 tsp vanilla extract
- 3 eggs, beaten (or 3 tsp egg replacer mixed with 6 tsp water)
- 250 g fresh or frozen blueberries
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. Preheat the oven to 180C/160C fan/gas mark 4, then line the base and sides of a square cake tin (20cm, 5cm sides) with baking parchment, with the paper coming above the sides of the tin to enable the cake to be lifted out easily.2. First make the topping. Sift the flour and cinnamon into a large bowl, add the sugar and mix together. Using your fingers, rub in the soya spread until the mixture forms a crumbly topping.
3. For the cake: Sift the plain flour, baking powder, bicarbonate of soda and salt into a separate bowl and mix in the sugar and wholemeal flour. In another bowl, whisk together the soya or rice milk, vegetable oil, vinegar and vanilla extract until well combined.
4. Add the beaten eggs, or egg replacer mixture, to the wet ingredients, then gradually pour them into the flour mixture and mix just until combined.
5. Fold in about half of the blueberries, then pour the batter into the prepared tin. Scatter the remaining blueberries over the top of the cake and then sprinkle the crumble topping evenly over the top of the batter.
6. Bake for 50–60 minutes or until a skewer inserted into the centre of the cake comes out clean. The top will be golden brown and look uneven, but don’t worry as that’s part of its charm.
7. Allow the cake to sit in the tin for 20 minutes before lifting out using the baking parchment, then carefully peel away the paper and allow to cool down fully on a wire rack. Cut into squares and arrange on a plate to serve.
Text © Rachel Allen 2012. Photography © Philip Webb 2012.
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