With a sponge base and crumble topping, this cake is a great way to use in-season blueberries and is perfect with an afternoon cuppa
Ingredients
- 30g pecan nuts
- 125g unsalted butter, very soft
- 125g golden caster sugar
- 2 eggs
- 125g self-raising flour
- ½ tsp ground cinnamon
- 100g blueberries
- 1 tbsp milk
CRUMBLE TOPPING
- 15g unsalted butter
- 50g self-raising flour
- 40g pecan nuts, roughly chopped
- 30g light muscovado sugar
- ¾ tsp ground cinnamon
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. To make the topping, rub the butter into the flour until it resembles breadcrumbs and stir in the nuts, sugar and cinnamon. Chill while you make the cakes.
- STEP 2
Line a 20 x 20cm square cake tin with non-stick baking parchment or if you are using muffin tins, line each with a paper case.
- STEP 3
Blitz the pecans in a mini food processor until coarsely ground. Beat the butter and sugar together until pale and fluffy, gradually beat in the eggs and sift the flour, cinnamon and a pinch of salt over. Fold the spiced flour in with the ground pecans, blueberries and milk. The mixture will be quite thick but this prevents the blueberries from sinking as the cakes rise.
- STEP 4
Pour into the cake tin or divide evenly between the paper cases. Sprinkle with the topping mixture and bake for 25-30 minutes, until risen and golden. A fine skewer inserted into a cake should come out dry with no uncooked batter stuck to it. Cool on a wire rack. Cut the cake into squares.
