Blueberry macadamia crumble cake
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
Servings 5
Course Dessert
Perfect for Healthy Dessert
Skill level Easy
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
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.
Calories: 816kcalCarbohydrates: 107gProtein: 10gFat: 41gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 80mgSodium: 183mgPotassium: 235mgFiber: 4gSugar: 61gVitamin A: 631IUVitamin C: 4mgCalcium: 101mgIron: 3mg