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Blueberry and Hazelnut Crumble Cake

Recipe Serves 10-12

Preparation 10 minutes
Cooking 50-55 minutes

Source: Australian Women’s Weekly May 2008

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Ingredients

1 ¼ cups plain flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
¾ cup caster sugar
¾ cup olive oil
2 eggs
1 teaspoon vanilla extract
300g Creative Gourmet Frozen Blueberries
¾ cup hazelnuts, roasted, roughly chopped
CRUMBLE
½ cup plain flour
60g butter, chopped
1 teaspoon ground cinnamon
¼ cup brown sugar
1/3 cup chopped hazelnuts

Instructions

Preheat oven to moderate, 180°C. Lightly grease and fully line a 20cm ring pan.
Sift flour, soda and cinnamon into a large bowl. Stir in sugar.
In a jug, whisk together oil, eggs and vanilla. Blend into flour mixture, stirring until combined. Mix in frozen blueberries and hazelnuts.
CRUMBLE: Place flour, butter, cinnamon, sugar into a food processor. Process until combined. Add hazelnuts. Spoon cake mixture into prepared pan. Smooth top. Sprinkle with crumble.
Bake for 50-55 minutes or until cooked. Stand cake 10 minutes. Turn into a wire rack to cool, crumble side up. Sprinkle with icing sugar, if desired. This cake freezes well.

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Recipe Comments & Reviews

Family and friends love this cake,I make the cake using mixed berries.Cut the large berries in half.

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Good Food & Wine Show Wow! Thank you Brisbane for being such a fantastic crowd at the Good Food & Wine Show. Our Smoothie Cubes^TM were once again really popular with all the crowds of people. Tropical seemed to be the most popular amongsth the smoothie lovers. From the Creative Gourmet Team.	Facebook Join us for regular updates on berries! Visit our Facebook page for more news and promotions.	Club Gourmet Become a Club Gourmet member to ... Receive latest seasonal recipes, find out about offers and promotions, be inspired!	FAQ Find out the answers to commonly asked questions Where do Creative Gourmet berries come from?