Blueberry crumble cake: the cake that combines fondant, softness and crunch!

Name: Blueberry crumble cake: the cake that combines fondant, softness and crunch!
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6
Cuisine: En
Ingredients: 1 cup red berries (raspberries/blueberries); 1 tbsp powdered sugar; ⅓ cup all-purpose flour; ¼ cup almond meal; 2 tbsp sugar; 3 tbsp cold butter; 8.5 tbsp softened butter; ½ cup sugar; 2 eggs; ⅔ cup Greek yogurt; 1⅔ cups all-purpose flour; 1,5 tsp baking powder; 1½ cups blueberries; 1 tbsp flour (for coating the blueberries)

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Dessert

Very Easy

1 h 10 m

541 Kcal

If you've already approved our red fruit crumble tart, then you're going to love this cake ;) Between a moist cake and a crunchy crumble, this crumble cake is the best of both worlds: a melt-in-the-mouth base, topped with a golden crumble that adds that little crunch we love! Blueberries add a slightly acidic note to the mix, balancing out the sweetness and adding a touch of freshness. It's the kind of cake you cut "just a little piece"... and then come back for more! Perfect for a snack, brunch or with coffee.

Materials

1 electric mixer
spatula
saucepan
cake tin

Preparation

Preparation15 min

Cook time55 min

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 flour, almond meal and sugar. Add cold butter cut into small pieces and crumble with fingertips. Set aside to cool.
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 fold in gently with a pastry blender.
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 unmoulding and enjoy!

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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 gourmet cake! Don't hesitate to use cherries when in season.

How to store this cake?
Store 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 replace the Greek yogurt with?
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 powder 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. They'll be easier to "dry" before coating with flour.

Nutrition

for 1 serving / for 100 g

Calories: 541Kcal

Carbo: 59.7g
Total fat: 27.2g
Saturated fat: 15.6g
Proteins: 10.6g
Fibers: 4.4g
Sugar: 29.1g
ProPoints: 15
SmartPoints: 23

Nutritional information for 1 serving (202g)

Cookware

oven

burner

Mixer

Attributes

Suitable for freezing

Keep refrigerated

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Juliette Hess

I’ve been creating culinary content at Petitchef for over 7 years.
I love traveling and discovering new dishes, trying out new culinary trends, and exploring new restaurants.
I’m a pasta fan in all its forms ❤ from udon noodles to tagliatelle, I love cooking it and even making it homemade!
Right now, I’m preparing, filming, and photographing your next recipe, and I hope you’ll love it!

Comments

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Ingredients

Coulis:

Crumble:

Cake:

Materials