Blueberry Crumble Cake 蓝莓奶酥蛋糕

This is a  great looking cake to share with your friends for tea or for any other occasions. This Blueberry crumble cake as the name implies, is delicious with a layer of blueberry crumble in the center as well as on top of the cake. The cake texture is a little crumbly and not so dense but soft. The whole cake is perfect with the crisp crumble topping and juicy blueberries with every bite. You can also replace the blueberries with any type of berries available on hand,

Blueberry Crumble Cake

Author Ann Low

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 8

Ingredients

 

MetricUS Customary

• 180 g butter - at room temperature
• 150 g caster sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 lemon zest
• 1.5 tbsp lemon juice
• 300 g self-raising flour
• 185 ml buttermilk - or use whipping diary cream
• 500 g fresh or frozen blueberries
• Crumble topping

Crumble topping

• 60 g cake flour or plain flour
• 1/2 tsp cinnamon powder
• 60 g sugar
• 30 g cold butter

Instructions

 

• Preheat oven 180 deg C. Grease and line pan of a 22 cm (I used 20cm) springform pan with baking paper.
• Combing topping ingredients in a bowl. Use your fingertips to rub until mixture resembles breadcrumbs. Chill in the refrigerator for later use.
• Beat butter and sugar until light and fluffy with an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Add vanilla, lemon zest and juice. Gradually add flour and buttermilk, alternately until mixture combined.
• Spread half of the batter into prepared pan. Top with half of the blueberries and crumble mix. Top with remaining batter, smoothing the top, then top with remaining blueberries and crumble.
  
• Bake for about 1 hour 10 mins or until a skewer inserted into the center comes out clean.
  
• Set aside to cool in the pan for 15 minutes before lifting out onto rack to cool

Notes

recipe adapted from here with reduced sugar

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蓝莓奶酥蛋糕

做法：

• 180克 温室牛油
• 150克 细砂糖
• 2个 大鸡蛋
• 2茶匙 香草香精
• 1粒 柠檬皮屑
• 1.5汤匙 柠檬汁
• 300克 自发面粉，过筛
• 185毫升 白脱牛奶 （可用动物性奶油代替）
• 500克 新鲜或冰冻蓝莓

奶酥（撒在中层和表层）

• 60克 低筋或中筋面粉，过筛
• 1/2茶匙 肉桂粉，过筛
• 60克 砂糖
• 30克 冷牛油

做法：

1. 预热烤箱摄氏180度。 在一个22cm 活动烤盘 (我用20cm)，抹油底部铺纸，备用。
2. 将面粉，肉桂粉和砂糖混合均匀，放入牛油。放入牛油。用手指将材料搓揉成小颗粒即可。放入冰箱冷藏备用。
3. 用电动打蛋器中速度把牛油和砂糖搅打至松发。加入鸡蛋，一个一个的加。每加一个搅匀以后再加下一个。然后加入香精，柠檬皮屑及柠檬汁搅匀即可。慢慢的将自发面粉和白脱牛油分成拌入蛋黄里，搅拌均匀即可。
4. 将一半的面糊倒入烤盘内，抹平。铺上蓝莓（250克）及一半的奶酥。然后把剩下的面糊倒上，蓝莓和奶酥铺上即可。
5. 送进预热烤箱烤约1小时10分钟或竹签扎人蛋糕内部不沾黏就可以了。
6. 让蛋糕连烤盘待凉15分钟才脱模放在凉架上完全待凉即可切片享用。

• 白脱牛奶有较少的卡路里和脂肪比全脂牛奶或奶油，是牛奶制成牛油之后剩余的液体.目前多用作糕点的配料。

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