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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

  1. Preheat oven to moderate, 180°C. Lightly grease and fully line a 20cm ring pan.
  2. Sift flour, soda and cinnamon into a large bowl. Stir in sugar.
  3. In a jug, whisk together oil, eggs and vanilla. Blend into flour mixture, stirring until combined. Mix in frozen blueberries and hazelnuts.
  4. 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.
  5. 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

Margaret South commented on 10-Apr-2011 11:29 AM5 out of 5 stars
Family and friends love this cake,I make the cake using mixed berries.Cut the large berries in half.

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