The dose of antioxidant

When i first look at the recipe book of Bill Granger, i was drooling over this blueberry crumble cake, magnificant toping and all the goodness of blueberry. So, i decided to make it at a friends' place seeming it was actually a very easy cake.
But for some weird reason, the crumble sink into the middle of the cake, although the overall cake was nice, in fact, too nice. Hence, i decided to try it again at home, and i alternate the crumble recipe a little bit, adding oats and almond. This time my crumble turn out to be glorious, crunchy and yummy. I love the buttercake below too, the sour cream make this cake stay moist. Blueberry also add to a lot of flavour. I think it will work well with any berries, but blueberry is my fav.

Blueberry Crumble Cake

For the Crumble ingrediant:

• 2 tbsp plain flour
• 25g oats
• 25g butter, chilled and cut into very small pieces
• 1/4 cup brown sugar
• 1/4 cup flake almond
• 2 punnets of blueberry

Combine everything together and set aside.

For the Cake ingrediant:

• 2 cups Plain Flour
• 2 tsp baking powder
• 125g butter, soften
• 1 tsp vanilla extract
• 2 eggs
• 1cup sour cream

1. Preheat oven to 180 degree celcius. Grease and line a 23cm spring foam pan with baking paper.
2. Cream butter and sugar in a saperate bowl using hand/electric mixer, until combine.
3. Beat in eggs, one at a time, continue beating until combine.
   
4. Gently fold in sieved flour, alternating with the sour cream.
5. Pour mixture into the prepared pan, and smooth the top with the spatula.
6. Sprinkle crumble mixture on top of the cake, and bake in preheated oven for about 1 hour or until cooked.

it is best serve warm from the oven, with dallop of cream or ice-cream. But i find it delicious to eat the next day too. Just reheat in the microwave.




i likethe part where the berries ooze into the cake...yam!