- Serves15
- Cook time1 hour 40 minute
- Prep time15 minute, + chilling and cooling time
Complete with a blueberry syrup, this crumble cake makes the most of vibrant and juicy blueberries.
Ingredients
- 200g butter, softened
- 1 cup (220g) caster sugar
- 3 free-range eggs
- 1 1/2 cups (225g) plain flour
- 1 1/4 tsp baking powder
- 1/4 cup (60ml) buttermilk
- 1 banana, mashed
- 425g blueberries
- 1 tbs caster sugar, extra
- 1 tbs plain flour, extra
- Greek-style yoghurt, to serve
Streusel topping
- 3/4 cup (110g) plain flour
- 1/3 cup (75g) caster sugar
- 50g butter, melted
Blueberry syrup
- 125g blueberries
- 1/4 cup (55g) caster sugar
- 1/2 cup (125ml) water
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Transfer the cake to a clean work surface and carefully cut into pieces. Serve the cake with the yoghurt and blueberry syrup.
Recipe tip
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.
Blueberry and banana crumble cake
- Serves15
- Cook time1 hour 40 minute
- Prep time15 minute, + chilling and cooling time
Ingredients
- 200g butter, softened
- 1 cup (220g) caster sugar
- 3 free-range eggs
- 1 1/2 cups (225g) plain flour
- 1 1/4 tsp baking powder
- 1/4 cup (60ml) buttermilk
- 1 banana, mashed
- 425g blueberries
- 1 tbs caster sugar, extra
- 1 tbs plain flour, extra
- Greek-style yoghurt, to serve
Streusel topping
- 3/4 cup (110g) plain flour
- 1/3 cup (75g) caster sugar
- 50g butter, melted
Blueberry syrup
- 125g blueberries
- 1/4 cup (55g) caster sugar
- 1/2 cup (125ml) water
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Transfer the cake to a clean work surface and carefully cut into pieces. Serve the cake with the yoghurt and blueberry syrup.