Blueberry Pistachio Crumble Cake

By vealam

Ingredients

• Crumble Topping:
• Melted butter, to grease
• 200 g butter, room temperature
• 3/4 cup castor sugar
• 2 teaspoons vanilla essence
• 2 eggs, room temperature
• 1 cup self-raising flour
• 1 cup plain flour
• 3/4 cup milk
• 200 g blueberries fresh or frozen (I used fresh)
• 1/2 cup plain flour
• 50 g butter, chilled and chopped into cubes
• 1/4 cup brown sugar
• 1/3 cup pistachios, skinned and ground to a coarse powder in the food processor

Details

Servings 10
Adapted from sugaretal.com

Preparation

Step 1

Preheat oven to 180 degrees C. Brush a round 20 cm spring form pan with melted butter to lightly grease. Line the base with non-stick baking paper. Place the prepared pan on a baking tray.

Using an electric mixer or with a hand mixer, beat the butter, sugar and vanilla until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the combined flour and the milk until well combined.

Spoon into the prepared pan. Use the back of the spoon to smooth the surface. Arrange the blueberries on the top.

To make the crumble topping, place all the ingredients in a bowl. Use your fingertips to rub the butter into the mixture until the mixture contains large and small crumbs.

Sprinkle the crumble topping over the blueberry layer. Bake in oven for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes before transferring to a wire rack to cool slightly. Serve cake warm or at room temperature.