Blueberry cake with a crunchy topping

Name: Blueberry cake with a crunchy topping
Prep time: 20 min
Total time: 70 min
Yield: 25
Ingredients: 150 g white flour; 170 g sugar; 1 tsp baking powder; 80 g butter; 1 eggs; 1 egg yolks; 90 g plain yoghurt; 150 g blueberries; 40 g almonds; 40 g rolled oats; 1 pinch salt; ½ tsp cinnamon

desserts Baking sweet guests

Total: 1 hr 10 min. | Active: 20 min.

vegetarian

1205 Likes

This cake is quick and easy to make. It has a soft base, a layer of juicy fruit and a delicious, crunchy topping. This cake tastes great with a coffee and can also be made with mixed berries, apples, cherries, peaches or apricots. Using seasonal fruit means that this versatile cake can be enjoyed all year round. It can be eaten on its own, or with vanilla custard or a scoop of ice cream.

Sarah - Fragola & Limone

Ingredients

for 25 pieces

Cake
150 g	white flour
100 g	sugar
1 tsp	baking powder
1 pinch	salt
50 g	butter, liquide, refroidi
1	egg
1	egg yolk
90 g	plain yoghurt
150 g	blueberries

Crunchy topping
70 g	sugar
40 g	rolled oats
40 g	almonds, coarsely chopped
30 g	butter, soft
½ tsp	cinnamon

How it's done

Cake

Mix the flour, sugar, baking powder and salt in a bowl. Whisk together the butter, egg, egg yolk and yoghurt, add to the flour, mix into a smooth batter. Transfer the batter to the prepared tin, top with the blueberries.

Crunchy topping

Mix the sugar, oats, almonds, butter and cinnamon with a fork to form a crumbly mixture, spread on top of the blueberries.

To bake

Approx. 40 mins. in the centre of an oven preheated to 160°C. Increase the temperature to 180 °C and bake for a further 10 mins. Remove from the oven, allow to cool in the tin for approx. 20 mins., remove the tin frame, slide the cake onto a cooling rack, leave to cool.

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