Sunday, 11 July 2010

Blueberry Crumb Cake

Whenever I go to Starbucks (whether it be in the US, UK, France OR Spain) one of the tasty treats I always have is the blueberry muffin, with the delicious crumby bits on top. I recently found out how to make a cake version from the wonderful blog The English Kitchen. A perfect accompaniment to a coffee or tea.

Blueberry Crumb Cake

2 cups/7 oz/200g flour
1 1/2 cups/10 oz/290 g sugar
2/3 cup/5 1/2 oz/150 g butter
2 tsp baking powder
1 tsp salt
1 cup/8 fl oz/250 ml milk
2 eggs, separated
1 tsp vanilla extract
2 cups/7 oz/200g blueberries

1. Preheat the oven to 350ºF/180ºC/Gas mark 4. Butter a large nonstick baking pan and set aside.

2. Mix together the flour and sugar. Add the butter and rub in with your fingers until the mixture resembles fine, dry, breadcrumbs. Remove and set aside 3/4 cup of the mixture to use later. To the remainder of the mixture add the salt and baking powder. Beat in the egg yolks, vanilla extract, and milk. Blend together well.

3. In a separate bowl, beat the egg whites until stiff. Fold them into the batter. Spread the batter into the prepared pan. Sprinkle the blueberries evenly all over the top of the cake. Sprinkle the reserved crumb mixture on top of the blueberries.

4. Bake for 40-50 mins, until the cake has risen and golden brown among the edges. Be sure that the cake is set in the middle and test with a toothpick or a skewer (if it's done, then it should come out clean). Remove from oven to a wire rack to cool.

Serves 8

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