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Blueberry crumble cake
Blueberry crumble cake
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Indulge in a delightful gluten-free crumble cake with friends over tea.
Ingredients:
  • 180g unsalted butter, at room temperature
  • 215g (1 cup) caster sugar
  • 1 lemon, rind finely grated
  • 21.00 gm lemon juice
  • 300g (2 cups) gluten-free self-raising flour
  • 185ml (3/4 cup) buttermilk
  • 500.00 ml blueberries, fresh or frozen
  • Pure icing sugar, to dust
  • Ice-cream or cream, to serve
  • 140g (2/3 cup, firmly packed) brown sugar
  • 75g (1/2 cup) gluten-free plain flour
  • 95g (1 cup) quinoa flakes
  • 2.50 gm ground cinnamon
  • 0.63 gm ground nutmeg
  • 80g butter, chilled, chopped
Instructions:
  • Preheat the oven to 180C (160C fan forced) and prepare a 22cm round springform pan by greasing and lining the base with baking paper.
  • To make the topping, mix all ingredients in a large bowl and rub them with your fingertips until they resemble breadcrumbs. Set aside.
  • Cream butter and sugar until fluffy using electric beaters. Add eggs one by one, beating thoroughly after each addition. Stir in vanilla, lemon zest, and juice. Alternate adding flour and buttermilk gradually until mixed. Spread two-thirds of the batter in the pan. Layer with one-third of the blueberries and crumble mix, then top with the rest of the batter. Finish by arranging the remaining blueberries and crumble on top.
  • Bake for 70 minutes, or until a skewer comes out clean. Let it cool in the pan for 20 minutes, then transfer to a plate. Sprinkle with icing sugar and serve with ice cream or cream.

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