Blueberry cake with crumble topping: easy recipe with showroom-worthy results

Cake:

Ingredients · Servings 6

125g of red berries (raspberries/blueberries)
10 g of icing sugar
40g of flour
30g of ground almonds
25 g of sugar
40 g of butter (cold)
120 g of butter (softened)
100 g of sugar
2 eggs
150g of Greek yogurt (or natural yogurt)
200 g of flour
1 1/2 teaspoons of baking powder
250g of blueberries
1 tablespoon of flour (for coating them)

Method · 1 h 10 min

To prepare the coulis: Place the red berries (fresh and washed or frozen) in a saucepan over medium heat and add the icing sugar. Cook for about 10 minutes, stirring, and remove from the heat. There's no need to blend it. Set aside.
To make the crumble: Mix the flour, ground almonds, and sugar. Add the cold butter in small cubes and work it in with your fingertips until you get a sandy, crumbly texture. Set aside.
Prepare the blueberries: Wash the blueberries, dry them thoroughly, and transfer them to a bowl. Add the tablespoon of flour and shake the bowl to coat them evenly. This will prevent them from sinking to the bottom of the cake.
To prepare the cake batter: Beat the butter (at room temperature) with the sugar. Add the eggs and beat again. Add the Greek yogurt and mix until well combined.
Next, add the flour and baking powder and mix until you get a smooth dough.
Finally, add the floured blueberries and gently fold them in using a spatula.
Pour the batter into a greased rectangular loaf tin (it's even better if you line it for easier removal). Once the batter is in the tin, pour the coulis down the center in a long strip (without mixing it in) and cover the surface with the crumble, spreading it evenly.
Bake in the oven (preheated) at 180ºC for 45 minutes.
Let it cool before unmolding, serving, and enjoying!

Materials

electric mixer (or whisk)

silicone spatula

saucepan

What other fruit can I substitute for the blueberries in this crumble cake?

You can use raspberries, for example, or a mixture of raspberries and chocolate chips if you fancy a sweeter version. It's also delicious with cherries when they're in season.

How do you store this crumble cake?

Store it in the refrigerator, in an airtight container, and consume it within 3 days. If possible, serve it slightly warm: this makes the cake more moist and allows the crumble topping to regain some of its texture.

Can it be frozen?

Yes, it can be frozen. To defrost it, leave it in the refrigerator for a few hours (ideally overnight). If you prefer a quicker method, you can also heat it directly in the oven at a low temperature until defrosted and warm through.

Can I substitute the Greek yogurt in this recipe?

You can substitute Greek yogurt with plain yogurt in the same quantity, but keep in mind that Greek yogurt is usually thicker. If you use plain yogurt, it's best to use a creamy version; if it's very runny, drain it for a few minutes in a sieve to remove some of the whey before adding it to the batter.

What can I substitute for ground almonds?

You can substitute ground hazelnuts (in the same quantity). If you prefer to keep almonds, another option is to use finely chopped almonds. And if you need a nut-free version, replace it with the same amount of flour.

Can I use fresh or frozen fruit?

Yes. You can use fresh or frozen fruit for the coulis without any problem. However, when mixing the fruit into the cake batter, it's best to use fresh fruit, because you can dry it thoroughly and coat it with flour so it doesn't sink to the bottom. If you only have frozen fruit, use it without thawing, dry it as much as possible, and coat it in flour before adding it to the batter.

Carbohydrates: 61.4g

Total fat: 27.6g

Saturated fat: 15.6g

Protein: 14.2g

Fibras: 5.4g

Sugar: 29.7g

ProPoints: 15

SmartPoints: 24

Nutritional information for 1 serving (210g)

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