Complete with a blueberry syrup, this crumble cake makes the most of vibrant and juicy blueberries.
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Preheat oven to 180°C. Grease a 20cm square cake pan and line with baking paper, allowing the sides to overhang. To make the streusel topping, combine the flour, sugar and butter in a small bowl until the mixture resembles coarse breadcrumbs. Place in the fridge to chill.
Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Combine the flour and baking powder in a bowl. Add the flour mixture to the egg mixture and stir until just combined. Stir in the buttermilk and banana. Spoon the mixture into the lined pan and smooth the surface.
Combine the blueberries, extra sugar and extra flour in a small bowl. Sprinkle the blueberry mixture over the cake mixture. Top with the streusel topping. Bake for 1 hour 40 mins or until a skewer inserted in the centre comes out clean (cover the cake with foil to prevent overbrowning, if necessary). Set aside in the pan to cool completely.
Meanwhile, to make the blueberry syrup, combine the blueberries, sugar and water in a small saucepan over medium heat. Bring to a simmer and cook, stirring, for 5 mins or until syrup thickens. Set aside to cool.
Transfer the cake to a clean work surface and carefully cut into pieces. Serve the cake with the yoghurt and blueberry syrup.
COOK. STORE. SAVE.
Clever storage: Store leftover blueberry syrup in a sealed jar in the fridge for up to 1 week. Use it to make a spritz like the one at coles.com.au/blueberryblackberryspritz.
Smart swap: Already got raspberries on hand? Use them in this recipe for a sweet and tart twist.
Need inspiration for Christmas meals that cater for dietary requirements? Coles has you covered.
Looking for ideas for your guests with dietary needs? Try these vegan, gluten-free or dairy-free recipes.
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