Apple and Blueberry Crumble Cake Recipe
Our latest bake is an Apple and Blueberry Crumble Cake, a moreish bake that is full of autumnal flavour and a delicious crumble topping. It’s a fantastic bake for an after school treat, to have with a cup of tea or even for a school bake sale.
Servings 8 slices
Ingredients
- 220 g unsalted butter at room temperature
- 200 g caster sugar
- 3 eggs
- 220 g self raising flour
- 150 g blueberries frozen
- 1 apple peeled, cored and chopped
For the crumble topping
- 70 g self raising flour
- 50 g butter
- 30 g sugar
Instructions
- Preheat oven at 160C/300F/Gas 2
- Cream together the butter and caster sugar in a mixing bowl
- Add the rest of the ingredients and mix well
- Pour the batter into a lined/greased loaf tin
- Now for the crumble topping. In a separate bowl, rub the butter flour and sugar together until it resembles breadcrumbs.
- Pour this crumb topping on top of the cake batter in the prepared loaf tin and then bake in the middle of the oven for 50 minutes until brown on the top and a skewer comes out clean. Leave to cool completely on a wire rack and serve.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.