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Crumble Cake with blueberries (traditional method & Thermomix)

Prep Time 15-20 min mins
Cook Time 50 min mins
Total Time 1 hour 5 minutes
Racing: , ,
Difficulty: Easy
Servings: 8
Description

You know the feeling when your children come home from school and all they want is cake? My second son has been asking me to make him a cake for several days now, being very upset that all the cakes I make are for other people. So I decided to make this one, which is quick to make and delicious. I love cakes that are refreshing and not too sweet, and that include fresh fruit. It works with all sorts of fruit, apples, cherries, raspberries, blackberries, apricots and so on.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • Ingredients for approx. 20 cm cake tin
  • For the crumble
  • 15 g sweet butter (cold and cubed)
  • 40 g of flour
  • 15 g brown or white sugar
  • For the dough
  • 50 g vegetable oil (plus an extra charge for greasing)
  • 2 medium eggs
  • 2 cc vanilla extract
  • 200 g double cream
  • 200 g of flour
  • 2 cc baking powder
  • 140 à 175 g sugar to taste
  • 125 g blueberries (fresh or frozen)
Instructions
  1. 1
    TRADITIONAL METHOD
    Traditional preparation
    1. Preheat the oven to 160°C (fan oven).
    2. Butter a cake tin.
    3. Mix the ingredients for the crumble with your fingertips and set aside.
    4. In a bowl, whisk together the oil, eggs, crème fraîche and vanilla.
    5. In another bowl, mix the flour, baking powder and sugar.
    6. Stir the liquids into the dry ingredients without overworking the dough.
    7. Pour the batter into the tin, add most of the blueberries and smooth out slightly.
    8. Sprinkle with the crumble and remaining blueberries.
    9. Bake for around 50 minutes until a knife blade comes out clean.
    10. Leave to cool in the tin for 10 minutes before removing from the mould.

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    Tip
    This cake can be kept at room temperature in an airtight tin for up to 3 days. It's just as good with apples, raspberries, cherries, blackberries or apricots - or even muffins!

    THERMOMIX® METHOD
    Thermomix preparation
    1. Place the butter, flour and sugar in the bowl.
    Knead for 25 sec / speed 5 → Transfer.
    2. Place the oil, eggs, vanilla, crème fraîche, flour, baking powder and sugar in the bowl.
    Mix for 5 sec / speed 4, then knead for 1 min.
    3. Gently add most of the blueberries to the pastry.
    4. Pour into a greased tin, smooth the surface and spread with the crumble and remaining blueberries.
    5. Bake at 160 °C (fan oven) for approx. 50 min.
    6. Leave to cool in the tin for 10 minutes, then remove from the mould.
    ________________________________________
    Tip
    This cake can be kept at room temperature in an airtight tin for up to 3 days. It's just as good with apples, raspberries, cherries, blackberries or apricots - or even muffins!
Read it online: https://auxdelicesdecaroline.com/en/recipe/crumble-cake-aux-myrtilles-methode-traditionnelle-thermomix/