Blueberry crumble cake: a cake that combines a moist, tender crumb with a crunchy topping!

Ingredients

Coulis:

• 1 cup red berries (raspberries/blueberries)
• 1 tbsp powdered sugar

Crumble:

• ⅓ cup all-purpose flour
• ¼ cup almond meal
• 2 tbsp sugar
• 3 tbsp cold butter

Cake:

• 8.5 tbsp softened butter
• ½ cup sugar
• 2 eggs
• ⅔ cup Greek yogurt (or plain yogurt)
• 1⅔ cups all-purpose flour
• 1½ tsp baking powder
• 1½ cups blueberries
• 1 tbsp flour (for coating the blueberries)

Materials

• 1 electric mixer (or whisk)
• flexible spatula
• saucepan
• cake tin

Preparation

• Coulis:
  Place the red berries (freshly rinsed or frozen) in a saucepan over medium heat and add the powdered sugar. Heat for about 10 minutes, stirring, then remove from heat. No need to blend! Set aside.
• Crumble:
  Mix the flour, almond meal and sugar. Add the cold butter, cut into small pieces, and rub it in with your fingertips until crumbly. Set aside.
  
• Cake:
  Rinse the blueberries, dry well and place in a bowl. Add the flour and shake the bowl to distribute the flour evenly.
  This will prevent all the blueberries from falling to the bottom of the cake.
• Cream butter and sugar together. Then add the eggs. Beat again, then add the Greek yogurt and mix well.
  
• Then add the flour and baking powder and mix well.
• Finally, add the flour-coated blueberries and gently fold them in with a flexible spatula.
  
• Pour the batter into a greased cake tin (I recommend lining the tin to make unmolding easier), add the fruit coulis in the center and top with the crumble.
• Bake in a preheated oven at 350°F/180°C for 45 minutes.
  
• Leave to cool before removing from the tin, then enjoy!

Observations

What can I use instead of blueberries?
You can replace them with raspberries, for example, or a mixture of raspberries and chocolate chips for an extra-indulgent cake! Don't hesitate to use cherries when they're in season.

How should I store this cake?
Store it in an airtight container in the fridge for up to 3 days. I recommend eating it warm ;-)

Can I freeze it?
Yes, you can freeze this cake! Defrost it in the refrigerator or in the oven.

What can I use instead of Greek yogurt?
You can replace it with plain yogurt (use the same quantities).

What can I use instead of almond meal?
You can replace it with hazelnut meal or finely chopped almonds. If you don't eat nuts, replace it with the same amount of flour.

Should I use fresh or frozen fruit?
You can use fresh or frozen fruit (raspberries, mixed berries, blueberries) to make the coulis, but I recommend using fresh fruit to garnish the cake. It'll be easier to dry the fruit before coating it with flour.

Cookware

Attributes

Questions

Photos of members who cooked this recipe