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.
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. © exclusivelyfood.com.au
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. © www.exclusivelyfood.com.au