Moist crumble cake with blueberries and buttermilk
Ingredients
Dough
- 150 g butter, softened
- 100 g sugar
- 3 eggs, medium
- 200 g flour
- 1 tsp baking powder
- 100 ml buttermilk
- 1 pinch salt
- 1 tsp lemon zest
Streusel
- 70 g butter, cold
- 50 g sugar
- 75 g flour
- 25 g rolled oats
- 150-200 g blueberries
Utensils
- food processor
- baking pan
- spatula
- mixing bowl
Instructions
Prepare the crumbles
- Mix the cold butter with sugar and flour in a food processor until you have crumbs.
- Decant the crumble mixture and chill.
Prepare the dough
- Mix the soft butter with the sugar.
- Add the eggs, lemon zest and a pinch of salt and stir in well.
- Pour in the buttermilk and stir in well.
- Add the flour and baking powder and mix everything together to form a batter.
Bake the cake
- Pour the batter into a baking tin lined with baking paper and spread evenly.
- Place the blueberries evenly on top Distribute.
- Put the crumble dough on top.
- Bake the crumble cake at 180 degrees for approx. 40 minutes.
- Let the cake cool down and cut into pieces.
The crumble cake can be served with whipped cream or a scoop of vanilla ice cream.
