About this recipe:A simple blueberry cake studded with a generous amount of luscious blueberries, then topped with a crunchy pecan crumble topping. Really easy to do, yet something deliciously different that is sure to impress.
150g caster sugar
250g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
110g dark brown soft sugar
3 tablespoons flour
1 teaspoon ground cinnamon
60g chopped pecans
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 190 C / Gas 5. Grease and flour a 23cm springform cake tin. Sift together the 250g flour, baking powder and salt. Set aside.
In a large bowl, cream together the 50g butter and 150g sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour cake mixture into prepared cake tin.
For the topping: In a small bowl, combine dark brown soft sugar, 3 tablespoons flour, cinnamon and chopped pecans. Rub in 45g butter until crumbly. Sprinkle over the cake mixture in the tin.
Bake in the preheated oven for 40 to 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool before removing the rim.