Serves 8
This is a dead easy ‘mix and stir’ cake that just needs a bowl and a spoon. I haven’t tried it but I am sure it will cook okay in a small oven. My brother Pat dashed off and got wild blackberries when we were away camping in the motorhome and made a crumble of sorts, which was so good. That’s why I know this could work, and let’s be fair, it might not look like the photo, but bet you it’ll taste great!
Ingredients
Almond Topping:
- ½ cup standard flour
- ¾ cup brown sugar
- 1 tsp ground cinnamon
- ½ tsp mixed spice
- 70g slivered almonds
- 70g butter, melted
Blueberry Muffin Cake:
- 1¾ cups standard flour
- ½ tsp salt
- ¼ cup caster (superfine granulated) sugar
- 2½ tsp baking powder
- Finely grated zest of 2 lemons
- 1 large (size 7) free-range egg, at room temperature
- ½ cup whole milk
- ⅓ cup canola oil
- 1½ cups frozen blueberries
- Icing (confectioner’s) sugar for dusting
Method
- Preheat oven to 190°C. Line the bottom of a 23cm non-stick cake tin with baking (parchment) paper
- To make the Almond Topping: Put flour, sugar, cinnamon, mixed spice and almonds in a bowl and pour in melted butter. Mix to a thick paste and press into bottom of tin.
- To make the Blueberry Muffin Cake: Sieve the flour, salt, caster sugar and baking powder into a large bowl. Sprinkle over the lemon zest. Beat the egg well then mix in milk and oil. Pour into dry ingredients and mix together. Add blueberries then gently fold together (don’t beat as this will make the batter turn blue!).
- Spoon into prepared tin. Bake for 30–35 minutes until golden on top and bubbling around edges. Cool in the tin for 10 minutes, loosen the edges with a flat-bladed knife, then turn out onto a cooling rack. Dust with icing sugar before serving.
Extract from Julie and Ilaria Biuso’s latest cookbook, Shared Kitchen.
