Blueberry muffin crumble cake


Are you seeing this? are you feeling it? Behold the rocket science behind making a muffin batter, only to make a cake instead, and top it all off with a crumble. gasp!

Before I begin with the alchemy of innovation and the complicated discoveries of pouring a muffin batter into a cake pan, let me just tell you about the divinity of this blueberry muffin crumble cake.

The rustic golden top, splattered with the ooze of violent violet of tart sweet blueberries, has known to make grown men weep. It’s guaranteed to make a painter out of the most banal harsh hearts, and turn your cold cemented soul into a benevolent rasp of tenderness. It doesn’t masquerade as a sinful dessert, but rather bleeds of such hearty compassion, that you’d want nothing better than to cry your woes to this plate of cake, and promise to turn over a new leaf. It’s seriously that good!…Also it takes no more than mere moments to conjure up this holiness.

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totally basic ingredients involving sugar, oil, lemon zest, baking soda, baking powder, salt, blueberries (obviously), yogurt, egg, vanilla extract, flour and crumble toppings that include flour, sugar & butter.


so let’s just begin with the crumble topping and that’s one less thing to bother about. So, flour in a bowl


and sugar


and butter


and mix with a fork


until the mixture resembles coarse breadcrumbs. Now refrigerate this and forget about it for a bit.


now because this is a muffin cake, we go the basic dry ingredient+wet ingredients way. So this is our wet ingredients wet! in a separate clean bowl, crack and egg.


beat it with some vanilla


add in the yogurt


and the oil.


and mix/beat/whip until it forms a real nice smooth batter..real smooth.


now for the dry ingredients. In a separate larger bowl, add in the flour.


and the sugar


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and the baking soda, baking powder and salt. and phew!


in with the lemon zest


and the blueberries that hardly ever look blue, but whatever!


and mix! yes sir.


mix until everything is..umm..mixed. That is to say the blueberries are coated with the flour mixture and all ingredients are evenly dispersed.


dump in the wet remember..that egg, oil and yogurt batter


and now you get a mixing..but remember DO NOT OVERMIX!


mix only until it has just come together..just barely come together..


scrape the muffin batter into a cake tin/pan/dish. make sure you’ve oiled it first. Even out the top as best as you can


and sprinkle on the crumble topping that has been resting in the fridge


like so..bake in a preheated oven at 190ºC for about 25-30 minutes or until a toothpick inserted in the middle comes out clean.


Can you see the gorgeously golden cracked crumble top?




see..sigh! flecked dangerously vivid with blueberries, this muffin cake is a joy to bake and a wonder to eat. Serve just as is, or with ice cream or cream or custard or tears.


egg: 1 large

yogurt: 240 mls (1 cup)

vegetable oil: 80 mls (1/3 cup)

flour: 250g (2 cups)

sugar: 100g (1/2 cup)

baking powder: 1 1/2 tsp

baking soda: 1/4tsp

salt: 1/4 tsp

lemon zest: 1 tsp

blueberries: 320g (about 1 1/4 cup)

for the crumble topping

sugar: 50g (1/4 cup)

butter: 30g (2 heaped tablespoons)

flour: 70g (1/2 cup)

 Blueberry muffin crumble cake: make the crumble topping by mixing in the flour and sugar and using a fork cut in the cold butter, until the mixture resembles coarse breadcrumbs. you can do this using just your finger tips as well.

wet ingredients: In a large bowl mix together egg, vanilla extract, yogurt and oil.

dry ingredients: In a separate bowl mix in the flour, sugar, baking powder, baking soda, salt, lemon zest and blueberries. Mix until the blueberries are well coated with flour and all the ingredients are evenly mixed.

Now gently fold the wet ingredients into the dry ingredients and do not over mix. The batter will be a bit thick, but desirably so. Scrape into a well greased baking dish and even out the top as best as you can.

Sprinkle the crumble topping thickly and bake at 190ºC for about 25-30 minutes in a pre heated oven or until a toothpick inserted in the middle comes out clean.

Let cool for at least 10 minutes before serving.


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