Blueberry Crumble Cake

Name: Blueberry Crumble Cake
Yield: Serves 8–10
Ingredients: thick (double) cream, to serve; finely grated zest of 1 lemon; 1 teaspoon vanilla extract; 80 ml (2½ fl oz/⅓ cup) oil; 185 ml (6 fl oz/¾ cup) milk; 1 egg, at room temperature; 150 g (5½ oz/1 cup) blueberries; ½ teaspoon ground cinnamon; 2½ teaspoons baking powder; 230 g (8½ oz/1 cup) caster (superfine) sugar; 110 g (3¾ oz/¾ cup) wholemeal flour; 125 g (4½ oz/1 cup) plain (all-purpose) flour; 2 tablespoons oil; 60 g (2¼ oz/½ cup) chopped pecans; 30 g (1 oz/¼ cup) plain (all-purpose) flour; 60 g (2¼ oz/⅓ cup) soft brown sugar

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

125 g (4½ oz/1 cup) plain (all-purpose) flour
110

Cake
Vegetarian

Method

Preheat the oven to 190°C (375°F/Gas 5). Grease a 20 cm (8 inch