Monday, October 27, 2008

Blueberry and Yoghurt Crumble Cake Recipe

This soft, slightly lemony cake has a topping of juicy blueberries and sweet, nutty streusel. We recommend using frozen berries if fresh berries are not at their peak.

Serves about 12.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

Crumble Topping
60g (1/2 cup) pecan nuts
100g (1/3 cup plus 1 tablespoon, both very firmly packed) brown sugar
50g (1/3 cup) plain flour
50g cold butter, roughly chopped

2 large eggs (we use eggs with a minimum weight of 59g)
188ml (3/4 cup) oil (we use sunflower oil, but any mild-flavoured oil could be used)
270g (1 cup) Greek style natural yoghurt (about 9.7g fat per 100g)
1/4 teaspoon table salt
40ml (2 tablespoons) lemon juice
280g (1 1/4 cups) caster sugar (superfine sugar)
300g (2 cups) self-raising flour
210g (1 1/2 cups) fresh or frozen (unthawed) blueberries

Grease a 24cm diameter (top inside measurement) round springform cake pan and line the base and side with non-stick baking paper.

Preheat oven to 160 degrees Celsius (140 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the lower half of the oven so the top of the cake will be in the centre of the oven.

The crumble can be made by hand or with a small food processor. If making by hand, finely chop the pecans and place them in a medium bowl with the brown sugar, plain flour and butter. Using your fingertips, rub the butter into the other ingredients until the ingredients are well combined. If using a food processor, process the brown sugar, flour and butter until a crumbly mixture forms. Add the pecans and pulse just until the nuts are finely chopped. Set crumble aside until required.

Place eggs, oil, yoghurt, salt, lemon juice and caster sugar in a large bowl. Whisk the ingredients until well combined. ©

Sift about 2/3 cup (100g) of the self-raising flour onto the wet ingredients and whisk until the flour is incorporated and the mixture is free of lumps. Repeat this procedure two more times, until all of the flour has been incorporated.

Pour mixture into the prepared pan and smooth the surface with a spatula or the back of a spoon.

Arrange berries in a single layer over the cake batter. Push the berries into the batter until they are almost level with the top of the batter (we use the tip of a teaspoon to do this).

Sprinkle the crumble mixture evenly over the batter and berries.

Bake cake for about 1 hour and 20 minutes, until a thin-bladed knife or wooden skewer inserted into the centre of the cake comes out without any raw cake batter attached.

Allow cake to cool in pan on a wire rack. The cake can be removed from the pan when still warm if you wish to serve it warm from the oven.

Serve cake warm or at room temperature, on its own or with cream and/or ice cream.

Store cooled cake in an airtight container. Suitable to freeze.


Anonymous Anonymous said...

Fantastic recipe, and as soon as I get home this evening I'll be baking. The only change is the loss of the nuts.

4/11/08 1:10 pm  
Anonymous Anonymous said...

Very Nice. Made this cake yesterday. It was very moist, not too sweet and just delightful to eat. The crumble gives it an extra dimension. This cake recipe is definitely a keeper. Ta ladies.

7/11/08 2:09 pm  
Anonymous Anonymous said...

Great recipe! couldnt wait to try it...i have to say that not one of your recipes have failed for me...perfect everytime :) keep the great recipes coming ladies...

9/11/08 9:18 pm  
Anonymous Anonymous said...

i made the cake over the weekend, but it did not rise much ? im not sure what it could be, as i followed the recipe to a T. but apart from that, it was delicious !

10/11/08 3:53 pm  
Blogger Vin said...

Made this yesterday and it was excellent! Planning to bake this again for my mom's birthday next month. Your recipes are easy to follow and they never fail to impress. Always a hit at parties/gatherings! :)

May I put a link to this website on my blog? Thanks.

17/11/08 1:07 am  
Blogger Amanda and Debbie said...

Hi Anonymous

The cake isn't supposed to rise a lot.

Hi Vin

You are welcome to link to our site from your blog.

18/11/08 10:19 pm  
Anonymous Anonymous said...

Absolutely Delicious! I found I needed to cook it about 20mins longer than stated though, but I think my oven is a bit slow. Currently baking muffins with the same recipe but substituting apple as a ran out of blueberry.

21/11/08 11:35 pm  
Blogger MJ said...

HI Girls.
Was wondering what I could use instead of the pecans (family member has a nut allergy).
Love your website.

25/11/08 5:19 pm  
Anonymous Anonymous said...

Hi Ladies

I just made this cake but some how it didn't turn out like yours blueberrys sank to the bottom and the cake seemed rather greasy..I'm not sure what i did wrong but i followed all the instructions?


26/11/08 12:47 am  
Anonymous Anonymous said...

MJ - 'm thinking of trying rolled oats instead of pecans

27/11/08 7:38 pm  
Blogger Amanda and Debbie said...


You could just omit the pecans or try replacing them with some rolled oats, as Felicity suggested, or coconut (if your family member is able to eat coconut).

4/12/08 8:36 am  
Anonymous Anonymous said...

Hi Amanda and Debbie,

Is there anything which can be used for butter or unsalted butter substitute for baking?
I mean less fat and healthier? Say Olive oil?


4/12/08 12:19 pm  
Blogger Amanda and Debbie said...

Hi Nellie

Butter and oil have different properties, so replacing butter with oil will not always give a good result (you would need to experiment to see).

16/12/08 2:22 pm  
Blogger Amanda and Debbie said...

Hi Chrissie

Sorry we have taken so long to reply. We aren't sure what could have caused the blueberries to sink or the cake to be greasy. Did you make any ingredient substitutions? Did you find that your cake took longer to bake than specified in the recipe?

12/2/09 8:08 pm  
Blogger NySmith said...

I used morello cherries instead of the blueberries, and gluten-free flour, and it was absolutely wonderful. Thanks again!!

23/7/09 7:52 am  
Anonymous Anonymous said...

Both fruit and crumbly have disappeared under the surface! But still can't wait to see what it tastes like as the batter tasted beautiful!

12/9/09 10:06 am  
Anonymous Sindhu said...

I made this bluberry and yoghurt cake yesterday and this is one of hte most delicious cake i have ever tasted!!!

9/1/10 8:14 pm  
Anonymous Hui said...

Great recipe. I made two on two occassions. They both turned out delicious and looked exactly the same as in your picture. My family, friends and colleagues love it so much.
Thank you ladies!

24/2/11 3:01 pm  
Anonymous Melissa said...

This cake is delicious!! Made it tonight for my parents' anniversary and they loved it =) Didn't have pecans so used walnuts, plus rolled oats and shredded coconut in the crumble...

22/4/11 10:20 pm  
Anonymous Anonymous said...

Is it possibile to replace oil completely? Not with butter, obviously, but maybe with some more yoghurt?
Thank you :-)

4/6/12 7:08 am  

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