Crumble cake with blueberries and lemon (Print version)
Crumble cake with blueberries and lemon. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.
# Ingredients:
Cake batter
01 -
120 g unsalted butter, softened
02 -
140 g granulated sugar
03 -
2 large eggs
04 -
200 g all-purpose wheat flour
05 -
8 g baking powder
06 -
2 g fine salt
07 -
100 g plain full-fat yogurt
Crumble topping
08 -
80 g all-purpose wheat flour
09 -
40 g granulated sugar
10 -
50 g cold unsalted butter, cubed
Flavor ingredients
11 -
250 g blueberries
12 -
2 tsp finely grated lemon zest, yellow part only
# Instructions:
01 -
Heat the oven to 175°C (345°F), conventional heat. Line the base of 24 cm round cake tin with baking parchment and lightly grease the sides.
02 -
Wash the fruit and dry it thoroughly. Cut apples and pears into thin slices, stone fruit into small wedges; leave berries whole. Weigh the fruit after peeling, coring or pitting. Drain canned pineapple thoroughly. Keep zest, spices and nuts separate from the fruit.
03 -
Beat the softened butter and sugar for 3 minutes until paler and fluffy. Add the eggs one at a time, beating after each addition and scraping the bowl. Use the amounts from the cake batter group, not the topping.
04 -
Mix the flour, baking powder and salt separately. Stir into the butter mixture in two additions, alternating with the listed milk or yogurt. Stop as soon as the flour disappears; do not beat the finished batter.
05 -
Fold zest, spices or vanilla into the batter. Spread half the batter in the tin, scatter half the fruit, then repeat. Sprinkle any listed almonds over the top. Keep the fruit distributed rather than in one wet mound.
06 -
Use the separate crumble quantities. Rub the 50 g butter into 80 g flour and 40 g sugar with your fingertips until rough crumbs form. Scatter over the assembled fruit cake; do not press the crumbs into the batter.
07 -
Bake on the middle rack for 45–58 minutes. Check the cake, not a piece of fruit, with a skewer: it should come out without wet batter. The center should feel set. If the top darkens early, cover loosely with foil and continue baking.
08 -
Let the cake rest in its tin for 15 minutes, then carefully remove it and cool on a rack for at least 60 minutes before slicing. A warm cake tears more easily. Do not cover until completely cool.
# Good to know:
01 -
The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.
02 -
Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.