Blueberry & Hazelnut Crumble Cake by Benjamina Ebuehi

Total Time
1h 20m
- Prep Time
  20m
- Bake Time
  1h 0m
Serves
6

Skill Level
Intermediate
2 Reviews

5 star rating

Celebrity Recipe

This delicious crumble cake was created by the lovely Benjamina and is a delicious mixture of fruity blueberries and crunchy hazelnuts and goes so beautifully with a cup of coffee with friends - what's not to love?

Method

Preheat the oven to 190C/Gas 5. Grease and line a 20cm (8 inch) square loose bottomed tin.
To make the crumble topping, mix together the flour and sugar in a large bowl. Rub in the cold butter with your fingertips until you have a coarse, knobbly mixture. Stir in the chopped hazelnuts and place the crumble in the fridge.
For the blueberry filling, place all the ingredients into a medium bowl and toss briefly to combine. Set aside.
To make the sponge, sift the flour, baking powder and salt together into a bowl and set aside. Beat the butter and icing sugar together with an electric whisk or stand mixer for 3 – 5 minutes until pale and fluffy. Add in the eggs one at a time beating well after each addition. Stir in the dry ingredients and beat briefly until you have a smooth batter.
Pour the batter into the prepared tin and smooth the top with an offset spatula. Spoon the blueberry mixture evenly on top before sprinkling on the crumble topping.
Bake for 55-65 minutes until the cake is browned on top and a skewer inserted comes out clean. If the cake looks like it’s getting too dark, cover the top with tin foil and continue to bake. Let the cake cool completely before serving.

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Reviews

14 August 2020

5 star rating

Very good ❣️❣️
09 April 2020

5 star rating

Brilliant recipe, highly recommend.
Has spurred me on to order a copy of Benjamina’s book.

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175g Plain Flour
1 tsp Baking Powder
Pinch Salt
175g Unsalted Butter (Softened)
200g Silver Spoon Icing Sugar

This is refined white sugar ground to a fine powder with the addition of an anti-caking agent. It dissolves on contact with liquid and is therefore used to sweeten foods that require a smooth texture. It can be used to cover cupcakes and sponges, is easy to colour and flavour and is perfect for butter cream.
3 Medium Free Range Eggs

350g Blueberries (Fresh or Frozen)
30g Billington's Golden Caster Sugar

This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons.
1½ tsp Cornflour
Squeeze of Lemon Juice
2 tsp Nielsen-Massey Vanilla Bean Paste

Like vanilla extract, this product is made using the whole vanilla pod. A sugar syrup base (rather than alcohol) gives the product a thicker consistency which allows you to add more delicious vanilla flavour without thinning batters or sauces. Nielsen-Massey vanilla bean paste has a delicious aroma and taste and includes seeds so is an ideal substitute for vanilla pods in recipes, such as crème brûlée and ice cream, where you want to add the enticing visual flecks of vanilla seeds without the time or effort of using a vanilla pod. Vanilla bean paste can be used as a direct substitute for vanilla extract or vanilla pods: 1 tsp bean paste = 1 tsp extract = 1 vanilla pod Our favourite is the Nielsen-Massey Madagascan Bean Paste.

75g Plain Flour
50g Billington's Unrefined Golden Caster Sugar

This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons.
50g Unsalted Butter (Chilled)
2 tbsp Chopped Hazelnuts

Blueberry & Hazelnut Crumble Cake by Benjamina Ebuehi

Total Time

Prep Time

Bake Time

Serves

Skill Level

2 Reviews

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Method

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Reviews

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Ingredients

For the Sponge

For the Blueberry Filling

For the Crumble Topping

Utensils