50g plain flour
50g light brown sugar
1/4 tsp ground cinnamon
55g cold unsalted butter, cut into pieces
130g plain flour
1 tsp baking powder
Pinch of salt
55g unsalted butter, at room temp
100g vanilla caster sugar
1 large egg, at room temp
1/2 tsp vanilla bean paste
1 punnet fresh blueberries
Preheat the oven to 170C. Butter or spray a 20x20cm (8x8") square pan or a 20cm (8") round cake pan.
For crumble topping; Add all ingredients to a food processor and pulse until the mixture resembles coarse breadcrumbs. Set aside (I popped this in the fridge to ensure it stayed nice and cold while the rest of the cake was being made).
For the cake; Cream the butter then add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula.
Evenly arrange the blueberries on top of the cake batter and then sprinkle with the crumble topping.
Bake for about 40-50 mins or until a toothpick inserted in the centre of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temp.
Adapted from The Joy Of Baking
We had this for dessert tonight with a scoop of ice cream. The blueberries can be replaced with any kind of seasonal fruit, think we will try this with some blackberries soon. The cake is also supposed to be really nice cold and served with a cuppa.