Blueberry cinnamon crumble cake
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10 (makes 10 slices)
Time to make:
55 mins (Hands-on time: 10 mins, Cooking time: 45 mins)
$0.43 per serve
(at time of publication)
Full ingredients list:
2 tablespoons flour
1/3 cup rolled oats
1 1/2 tablespoons reduced-fat table spread
1 tablespoon brown sugar
1/2 cup (125g) reduced-fat table spread
2/3 cup sugar
2 eggs, beaten
125g self-raising flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 2/3 cup skim milk
1 cup blueberries
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180ºC. Line a 21cm-round springform cake tin with baking paper.
Step 2 Make crumble: place flour and oats into a bowl. Rub in spread with fingers until mixture resembles breadcrumbs. Stir through sugar and set aside.
Step 3 Make cake: in a separate bowl, beat spread and sugar using an electric mixer until light and fluffy. Slowly add eggs and the remaining dry ingredients. Stir in milk and mix well.
Step 4 Pour mixture into tin, and top with blueberries and crumble topping. Bake for 45 minutes, or until top is golden brown and cake springs back when touched. Cool before serving with low-fat yoghurt. Cake can be stored in an airtight container for 2–3 days.
About this recipe
First published: September 2010