Zutaten für Blueberry Crumble Cake
- Granulated Sugar
- ½ cup (113g) shortening
- 1 large egg
- 1 cup (240ml) milk
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Fresh Blueberries
- Ground Cinnamon
- ½ cup (113g) cold unsalted butter
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Zubereitung von Blueberry Crumble Cake
- Preheat oven to 375°F (190°C).
- Grease and flour an 8x8 inch square baking pan.
- In a large bowl, cream together ¾ cup (150g) granulated sugar, ½ cup (113g) shortening, and 1 large egg until light and fluffy.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup (240ml) milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 2 cups (200g) fresh or frozen blueberries.
- Pour batter into the prepared pan.
- For the crumble topping: In a medium bowl, combine ½ cup (60g) granulated sugar, ½ cup (60g) all-purpose flour, 1 teaspoon ground cinnamon, and ½ cup (113g) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to combine until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the cake batter.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely in the pan before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
279g
Fat
58g
Carbs
43g
