Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.
"Summer afternoon, summer afternoon, the two most beautiful words in the English language"
~Henry James

Sunday, 21 March 2010

Blueberry Crunch Cake



I wanted to use up some of the blueberries that I have stored in my freezer. I always have some there. Whenever the store puts them on special I buy up extra punnets of them and stick them straight into the freezer.

That makes them ever so handy to use in cakes and puddings, crumbles and pies.



You can use them straight from the freezer without thawing them out. They work like a charm as long as you are using them to cook with.



I have never tried eating frozen blueberries, except in smoothies, and they work pretty well in those as well. A little frozen fruit makes a smoothie a beautiful thing in my opinion.



I remembered this fabulous recipe I have for a blueberry crumb cake, that has a wonderfully moist texture and is topped by a delicious crumble crunch.



You will love this. Your family will love this. Your guests will love this.
EVERYONE will love this!!



It's a KEEPER. Need I say anymore???



I think not! Let the pictures speak for themselves.



*Blueberry Crunch Cake*
Serves 8
Printable Recipe

A delicously moist cake, stogged to overflowing with blueberries and topped with a lovely sweet crunch! This is fabulous.

280G (2 cups) flour
300g (1 1/2 cups) caster sugar
5 1/2 (2/3 cup) ounces butter
2 tsp baking powder
1 tsp salt
250ml (1 cup) milk
2 large eggs, separated
1 tsp vanilla
1 X 200g (approx. 2 cups) blueberries

To serve:
pouring cream or custard

Preheat the oven to 180*C/350*F. Butter a 9 X 13 inch nonstick baking pan. Set aside.

Whisk together the flour and sugar. Rub in the butter with your fingertips, until the mixture resembles fine dry bread crumbs. Remove 3/4 of a cup of this to use for the topping, and set it aside. To the remainder add the salt and baking powder. Beat in the egg yolks, vanilla and milk. Blend together well.

Beat the egg whites until stiff. Fold them into the batter. Spread the batter into the prepared pan. Sprinkle the blueberries evenly over top of all. Sprinkle the reserved crumb mixture over top of the blueberries.

Bake in the heated oven for 40 top 50 minutes, until the cake is well risen and golden brown along the edges and is completely set in the middle and tests done. Remove from the oven to a wire rack to cool and serve warm from the pan with some pouring cream or custard.

Note - the leftovers are delicious!

15 comments:

Julie said...

Oh, this looks good, Marie! Looks like one I remember from when I was young...I can taste it just by looking at it! Oh, I hope it's the same as my memory! Can't wait to try it!

Hope you're enjoying a beautiful Sunday morning right now--late Saturday night here, and my girls want to START a movie now---can you believe? Well, church isn't till 2pm for us this year, so...staying up late once in a while isn't too bad!

Lots of hugs and good wishes sent your way, my friend--enjoy the Sabbath!

Joy said...

O what a delight! Blackberries are ripe here now, and wouldn't I love to make this using them!

Chele said...

Great tip on freezing fresh blueberries - never would have thought of that myself! Great looking cake too - this one is being book marked too!

Allie and Pattie said...

Marie, Blueberries are so popular in this house and I also stock up on sale. This is similar to a coffee cake I learned to make from a farmer's wife when we lived in upstate NY- just fabulous with fresh cream. YUM!
xoxo Pattie

farawayme said...

oooh like crumble cake! mmmm this looks super tasty!

heather @ what's blooming this week said...

You always seem to put the right recipe on your blog = I have some blueberries I need to use up today. Now I know what to do with them! This looks like the perfect after school snack for my stepson.

Tracy said...

Oooo...SUPER YUM, this is definitely a keeper, Marie! I can't wait to try this one! You know I love blueberries, too... ;o) Happy DAY, dear friend--LOVE YA ((BIG HUGS))

Sage said...

You are right that recipe is a keeper; love baking with blueberries. I always have a sections of my little freezer reserved for blueberries. We are lucky enough to live where they grow wild; good stuff.
Rita

hoLLy said...

wow, that looks incredible!

sophie said...

Oh my! This looks so good. I love blueberries, and I love crunch even more!! Definitely will give this one a try!

Bernideen said...

Looks fantastic!

Angie said...

When you say you chuck them straight in the freezer do you mean that there's no need to do anything with them, just put them in, punnet anorl?

Cozy Little House said...

Sounds absolutely delightful! When I can get them, blueberries go in my Kashi cereal each and every morning.
Brenda

Anonymous said...

I have blueberries in the freezer so will make this here and now in a day or so. Looks delish!
Pamela.

Pat said...

Peter and I love blueberries Marie. We used to buy fresh ones to have on our breakfast cereal but once when they were expensive we bought some frozen ones in Asda, they actually work out cheaper and they're always to hand. We also buy frozen cherries and frozen mixed fruit too. I just know that we'd love this recipe so I'll give it a go this week. Oh by the way, we also use the frozen berries in the smoothie maker with apple juice as a base. Mmmmmm xxx