This cake crumble hybrid is comfort in a pan. The buttery flavour and soft crunch of the macadamias give the crumble extra flair, pairing perfectly with the delectable blueberry cake. It’s heaven with a mid-afternoon cuppa or served with a dollop of cream for dessert.Recipe credit: Left Off the Map Ep 37 – recipe by Ben Milbourne
Ingredients
Blueberry Cake
- 1 3/4 cups plain flour
- 1 tspn baking powder
- 1 cup caster sugar
- 1/2 tspn cinnamon
- 1 egg whisked
- 3/4 cup full cream milk
- 1/3 cup olive oil
- 1 tspn vanilla paste
- 1 1/2 cups blueberries fresh or frozen
Macadamia crumble
- 1/3 cup plain flour
- 1/3 cup rolled oats
- 1/3 cup brown sugar
- 100 grams butter
- Pinch salt
- 1/3 cup macadamias chopped
Instructions
- Heat oven to 160°C. Grease and line the base of a spring-form pan with baking paper.
For the cake
- Add the flour, baking powder, sugar and cinnamon to a bowl and mix. Add the egg, milk, oil and vanilla and stir until well mixed. Gently mix through the blueberries.
For the crumble
- Add the flour, oats, sugar and butter to a bowl and rub the butter into the dry ingredients with your fingertips. Add the salt and macadamias and mix through.
- Pour the cake mixture into the spring-form pan. Sprinkle the crumble mix evenly over the top. Bake in the oven for 45 to 55 minutes.
Nutrition
Calories: 816kcalCarbohydrates: 107gProtein: 10gFat: 41gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 80mgSodium: 183mgPotassium: 235mgFiber: 4gSugar: 61gVitamin A: 631IUVitamin C: 4mgCalcium: 101mgIron: 3mg
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