Blueberry Crumble Cake
Cooking With Zahra recipe - Persian
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup fresh or frozen blueberry
- ½ cup unsalted butter
- ½ cup sugar
- ¼ cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup yoghurt
- 1/2 cup flour
- 1/2 c brown sugar
- 4 tbsp melted butter
- 1/2 tsp cinnamon
Instructions
- 1
Preheat the oven to 180°C. Grease a 2 loaf pan and dust it with flour.
- 2
In a medium bowl, sift together the dry ingredients; flour, baking powder, baking soda, and salt. Set aside.
- 3
Using a stand mixer or electric mixer on medium speed, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 4
Alternately add the dry ingredients and yoghurt to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix the batter.
- 5
Fold in the blueberries gently using a spatula, ensuring they are evenly distributed in the batter. Be careful not to break the blueberries.
- 6
Spoon the batter evenly into the prepared pan, filling each all the way to the top.
- 7
In a medium-sized bowl, whisk together the crumble ingredients: flour, brown sugar, melted butter, and cinnamon. Sprinkle the crumble mixture evenly over the cake batter.
- 8
Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 9
Allow the cakes to cool for 5 minutes in the loaf pan, then transfer them to a wire rack to continue cooling.