Poland · Dessert
Blueberry Crumble Cake
The cake my younger sister bakes when the forest blueberries are in. Easier than it looks — no rolling pin, you press two thirds of the dough in with your hands and grate the frozen rest over the fruit.
- Prep
- 25 min, plus chilling
- Bake
- 1 hour
- Tin
- 23 × 30 cm
- Level
- Easy
Method
- Mix the flour, both sugars and the baking powder. Add the cold butter and rub it in with your fingers until the butter starts to come together with the flour.
- Add the egg and knead until the dough holds.
- Press two thirds of the dough into the tin with your hands, 23 × 30 × 6 cm, and put the tin in the fridge.
- Put the rest of the dough in the freezer for about 10 minutes, until it is firm enough to grate.
- Wash the blueberries and drain them really well — the drier they are, the better.
- Put half the blueberries in a bowl with 1 tablespoon of flour and mix gently, so they do not give up too much juice.
- Spread them over the chilled dough and sprinkle with 1 teaspoon of sugar and half a teaspoon of vanilla sugar. Repeat with the rest of the blueberries.
- Grate the frozen dough over the top.
- Bake at 185 °C for 1 hour.
- Leave it to cool, then dust with icing sugar.
Let it go completely cold before dusting — icing sugar disappears straight into a warm cake.
Watch it made
The full method, step by step, on the channel.