Ingredients
¾ cup caster sugar
¼ cup butter
1 egg
2 cups plain flour
2 tsp baking powder
½ tsp salt
½ cup milk
2 cups blueberries
fresh or frozen
⅓ cup caster sugar
for crumble topping
½ cup plain flour
for crumble topping
½ tsp ground cinnamon
for crumble topping
¼ cup butter
softened, for crumble topping
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 oven
- 1 20cm square cake tin
- 1 bowl
- 1 skewer
Instructions
- Preheat oven to 190C. Grease and line a 20cm square cake tin.
- Cream together the sugar, butter and egg.
- In a separate bowl, sift together the flour, baking powder and salt. Stir into the sugar mixture, alternating with milk.
- Stir in blueberries and pour into the prepared tin.
- To make topping, combine all the ingredients and rub together until the mixture resembles soft breadcrumbs.
- Sprinkle the crumble topping over the cake batter.
- Bake for 45 minutes, or until a skewer comes out clean.
- Serve hot with cream.
Notes
Tip
The cooked blueberries liquidise and make the cake appear uncooked. Use a skewer in various places to check for doneness.
Tip
Serve hot with cream.
