Tuesday, April 22, 2014

Blueberry Crumble Cake


This cake memang dah lama nak share asyik la kena potong queue dengan resepi lain. Dah lama juga kita buat dlm 2-3 bulan lepas. Serious sedap sangat sampai saya dah jatuh cinta tau. Lagi pulak bila guna fresh berries and a good quality butter, berta mbah-tambah la sedapnya ...meroyan makan takut gemuk ... sambil tangan tu still dok menyua jugak kek tu dalam mulut ... hehe. Keknya jenis sponge, ringan & tak muak ... memang terbaik lah. A delicious alternative to the classic apple crumble. Kalau serve dengan ice cream pon best.

Asalnya buat kek ni sebab sayang hari tu terlebih-lebih buat crumble untuk Apple Crumble. Bila google nampak best sgt kek ni, review pon menarik je. Kalau blueberry uols guna tu jenis masam kan, pandai-pandai la lebihkan gula gaul kat blueberry tu ye.


BLUEBERRY CRUMBLE CAKE
Recipe: TrudyNH Allrecipes

Serves: 9
125g plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

50g margarine
100g caster sugar
1 egg
75ml milk
300g fresh blueberries

100g caster sugar
5 tablespoons plain flour
1/2 teaspoon ground cinnamon
4 tablespoons softened butter

Preparation method Prep: 15 mins |Cook: 35 mins

1. Preheat an oven to 180 C / Gas 4. Grease and flour a 23cm square baking dish. Whisk 125g flour, the baking powder and salt together in a mixing bowl.

2. Beat the margarine and 100g sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared dish, then sprinkle evenly with blueberries.

3. Combine 100g sugar, 5 tablespoons, cinnamon and butter in a bowl with a fork until crumbly and evenly mixed. Sprinkle evenly over the blueberries.

4. Bake in the preheated oven until a skewer inserted into the crumble comes out clean, about 35 minutes. Allow to cool before serving warm.


Cook's note:
If you decide to use frozen blueberries, thaw them out and drain before using in the recipe.

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