Blueberry Crumble Cake 블루베리 크럼블케이크 만들기 | Kkuume 꾸움

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier with good flavor.

fresh blueberries

🥗Healthier: frozen blueberries

💰Cheaper: canned blueberries

Frozen blueberries are often cheaper and just as nutritious.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

Preheat the oven to 150℃ (302℉) for the crust and 165℃ (329℉) for the cake.

For the crust, mix 1 cup cake flour, 3 tablespoons + 1 teaspoon sugar, and about 1/3 cup cold butter until combined. Press into the bottom of an 18cm round tin and bake for 15 minutes.

For the crumble, combine 1/4 cup + 2 tablespoons cake flour, 2 tablespoons sugar, 1/4 cup oatmeal, and 2 pinches of salt. Mix in 2 tablespoons cold butter until crumbly.

For the cake batter, cream together 1/2 cup butter and 1/2 cup sugar. Add 1/8 teaspoon salt and 1 egg, mixing until well combined.

In a separate bowl, mix 3/4 cup cake flour, 1 teaspoon baking powder, and 1/8 teaspoon cinnamon powder (if using). Gradually add to the butter mixture.

Fold in 2/3 cup frozen blueberries gently into the batter.

Pour the cake batter over the baked crust, then sprinkle the crumble mixture on top.

Bake the cake for 50 to 55 minutes at 165℃ (329℉) until golden and a toothpick comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens