This cake recipe is from petit4chocolatier, one of my favourite blogs, and a source of regular inspiration. For me the blueberries make it a great springtime cake, and I love the sweet crunchy crumble topping.
- 1 cup of flour
- 2 tablespoons of granulated sugar
- 4 tablespoons of light brown sugar
- 1 tsp. baking powder
- ¼ tsp. salt
- 5 tablespoons of melted butter
Combine all ingredients except butter in a bowl and mix well. Add butter and mix until well combined and mixture becomes crumbly. Set aside.
- 1 ¾ cup of flour
- 2 ¼ teaspoons of baking powder
- ½ tsp. salt
- 1 tsp. nutmeg
- 1 cup sugar
- 2 large eggs
- ½ cup of olive oil
- ¾ cup of 2% milk
- 1 tsp. vanilla
- 1 ½ cups of blueberries
Grease four 12 x 12 cm cake pans with butter. Preheat oven to 375C.
In a large bowl combine flour, baking powder, nutmeg and salt.
In a smaller bowl, beat sugar, eggs and oil until well mixed. Beat in milk and vanilla until mixture is smooth. Add to flour mixture and stir until well combined. Add blueberries and mix gently.
Pour mixture into prepared pans, and top with crumble mixture. Bake 35-45 minutes. Cool in pans before removing, and leave to set for at least an hour before serving.