- Vegetable Oil 1/4 tsp
- Refined flour 1 cup
- Baking powder 1 tsp • 156 kcal
- Salt 1/4 tsp • 1 kcal
- Softened butter 1 1/2 tbsps
- Powdered white sugar 3 tbsps
- Egg 1 small • 130 kcal
- Full fat milk 1/4 cup
- Blueberries 125 g, fresh or frozen
- Flour 1 tbsp, to dust blueberries
- For crumb
- Softened butter 1 tbsp
- Powdered white sugar 1/4 cup
- Flour 1 1/2 tbsp
- Cinnamon powder 1/4 tsp
This delicious preparation will certainly be a hit amongst any crowd you serve it to! An amazing preparation with a crunchy crumble top, tart from blueberries and a mild hint of cinnamon…you can relish it both with any hot or cold beverage of your choice.
Serve it with a spiced fruit chutney or a generous dollop of whipped cream to turn this fruity goodness in to a lovely and filling dessert!
Preheat the oven to 175 degrees C and prepare a loaf tin or a springform pan by lightly greasing it with vegetable oil. Add the flour, baking powder, salt to a bowl and mix it well. In another bowl, beat the softened butter with 3 tablespoons of powdered white sugar until the mixture is light and fluffy in consistency. Break the egg in to the butter and sugar mixture and again beat the mixture together until fluffy and little frothy. Stir in the flour mixture in to the egg mixture until just combined.
Pour the milk in to the batter and whisk it well until no lumps are present. In yet another bowl, toss the frozen berries with a tablespoon of flour and add it to the batter and whisk well. Transfer the batter in to the prepared baking dish. For the topping or the crumble, add the butter, powdered white sugar, flour, and cinnamon powder together in a dry bowl. Mix it all together with a fork to get a crumb like texture. Do not knead it in to a dough.
Sprinkle the thick crumbs bits over cake batter in the prepared baking dish and bake it at 175 degrees C for about 25 to 30 minutes or until the cake is cooked at the center. Slice and enjoy!
You may or may not thaw the frozen berries completely. You may also use an electric blender to blend the ingredients instead of using a ladle or a spatula. Move your hand or gadget blade in one direction only while mixing the ingredients. Make sure there are no egg shells present along with the broken whole eggs. If required, you may use low fat milk instead of full fat milk. You may use fingers to break the bigger lumps of crumb in to smaller bits. Do not over mix the cake batter.
Nutritional information (per serving): 118 Calories, 3.8g Total fat (2.1g Saturated fat, 0.3g Polyunsaturated fat, 1.1g Monounsaturated fat), 22.1mg Cholesterol, 115.5mg Sodium, 38.1mg Potassium, 18.8g Total carbohydrates (0.8g Dietary fiber, 6.7g Sugars), 2.3g Protein