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August 14, 2016

You know when you go into a cafe and there’s a type of cake there you haven’t made for ages and you think – I really like that why haven’t I made it – or is that just me!

Well that’s exactly what happened when we visited Foxlowe Arts Centre in Leek last week. So many nice cakes to choose from but I spotted an Apple Crumble Cake that I made a few times last Autumn to use some of our home grown apples. No surplus apples at the moment but we got some really nice fruit and vegetables on the market – including some very reasonably priced blueberries and a huge bag of plums for just a pound (I’m thinking a pie for them).

So today I’ve tried enlarging my recipe to make a big family sized dessert cake so there will be enough to take to my son and daughter in law when we go for tea tomorrow.

Again I’m using cup measures – so quick to scoop straight into the bowl.


For the crumble:
¼ cup golden granulated sugar
⅓ cup Demerara sugar
1 tsp ground cinnamon
Sprinkle ground nutmeg
115g butter, melted
1⅓ cups plain flour

For the cake:
6 oz butter, at room temperature
¾ cup golden granulated sugar
2 large eggs
1 tsp vanilla extract
½ tsp grated lemon zest
⅔ cup creme fraiche
1¼ cups plain flour
1 tsp baking powder
¼ tsp bicarbonate of soda
½ tsp salt
1 cup fresh blueberries


Preheat the oven to 180 degrees C. Prepare a 9-inch round springform tin. Mix the granulated sugar, brown sugar, cinnamon and nutmeg in a bowl. Stir in the melted butter and then add the flour. Mix well and set aside.

Cream the butter and sugar until light and fluffy. Reduce the speed to low and add the eggs one at a time, then add the vanilla, lemon zest and creme fraiche.

Add the eggs

Add the eggs

In a separate bowl sift together the flour, baking powder, bicarbonate of soda and salt. With the mixer on low speed gently add the flour mixture to the batter. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Gently fold in the blueberries

Gently fold in the blueberries

Spoon the batter into the prepared tin and spread it out evenly. Sprinkle the crumble topping evenly over the batter.

Bake for 40 to 50 minutes until a skewer comes out clean. Cool completely and serve sprinkled with icing sugar.

Blueberry Crumble Cake

Blueberry Crumble Cake


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