It’s a magical time of year! My kitchen has been invaded by berries, melons, figs and every possible stone fruit. To keep up with the relentless supply, I’m forced to make some sort of fruit pudding every other day. Jams, pavlovas and tarts seem to be flying out of the oven and off the stove at a rate of knots. This ridiculously simple crumble cake has become something of a staple this August. It’s so easy to throw together, and while I love using blueberries, it can be adapted to any berry. Raspberries, redcurrants, blackberries… feel free to go wild!
For the crumble:
40g cold butter, cubed
30g caster sugar
75g Oat flour (blitz rolled oats in a food processor until it resembles a coarse flour)
For the cake:
125g butter, softened at room temperature
125g caster sugar
2 large eggs
125g self-raising flour
1 teaspoon vanilla-extract
300g fresh blueberries
100g demerara sugar
Preheat the oven to 180C (350F, Gas Mark 4). Grease and a round 23cm loose-bottomed cake tin.
Start by making the crumble. In a medium-sized bowl, rub the butter, sugar and oat flour together until it forms a coarse crumble. Pop the mixture in the fridge for about 30 minutes to firm up.
Next make the cake base. Beat the sugar and butter together until light and fluffy. Add the eggs, one at a time with a spoonful of flour and the vanilla extract. Beat to a smooth mixture. Fold in the remaining flour until just combined.
Spoon the mixture into the prepared cake tin. Top with blueberries, followed by the chilled crumble. Sprinkle over the Demerara sugar.
Bake for roughly 40 minutes, until a skewer comes out of the sponge without any crumbs.
Leave to cool for about 10 minutes before removing from the cake tin. Cool completely on a wire wrack. Serve with a dollop of crème fraiche or a drizzle of cream.