So far this has been the best summer I’ve ever had in the UK… Wait a minute, summer hasn’t officially started yet…! I even managed to get some tan…pretty much my first ever UK tan 🙂
When the warmer season starts, it’s time for a different type of desserts and cakes…lighter and with seasonal ingredients to make good use of all things growing. For me summer favourites are definitely all summer berries…ehm, yes, including the brands of bottled cider that they say is not really cider, but who cares what it is when it tastes so nice 🙂
Berries don’t only give a great fresh taste to ciders tho, they also make amazing cakes! There is one very special to me…a cake that my mum always makes throughout the whole summer just to use everything that my grandma grows in her garden…:) The Crumble cake is definitely one of my favourite summer cakes.
Just one note, my bf (English) asked me, if we can have it warm with some custard…….please, serve cold and without custard, it’s not a crumble 🙂
RECIPE: Blueberry Crumble Cake
Ingredients for one big baking tray:
For the base:
- 2.5 cups plain flour
- 1.5 cup caster sugar
- 1 tsp baking powder
- 3 medium eggs
- 300 ml single cream
- 1 tbsp melted unsalted butter
For the crumble:
- 70g caster sugar
- 70g plain flour
- 70g unsalted butter
- at least 500g blueberries (or any other berries or summer fruits – apricots, plums, currants, even strawberries – they make the cake a bit more moist etc.)
- Line the baking tray with baking paper a preheat the oven to 190°C
- In a mixing bowl put all ingredients for the base and combine to form a smooth, quite runny dough.
- In a smaller bowl work the butter, flour and sugar together with your fingers to form crumbs.
- Pour the dough into the baking tray, cover the whole surface evenly with blueberries and then cover with the crumble mixture.
- Bake for 25 – 30 mins or until slightly golden on the top. Leave to cool down completely before serving.