Empty My Fridge
Easy Blueberry Cake with Oat Crumble
Ingredients
- Egg4
- Sugar2 cups
- Vanilla2 tsp
- Greek yoghurt1 cup
- Vegetable oil½ cups
- Flour2 ½ cups
- Baking powder2 tsp
- Baking soda1 tsp
- Salt¼ tsp
- Cinnamon · ground1 ½ tsp
- Nutmeg · ground½ tsp
- Blueberry2 ¼ cups
- Cornstarch1 tbsp
- Oats¾ cups
- Brown sugar¼ cups
- Pistachio · diced¼ cups
- Butter¼ cups
- Heavy cream1 cup
Instructions
- Preheat the oven to 350°F. Line a 9-inch springform pan with parchment and grease the sides with baking spray. A medium square pan can be used instead if preferred.
- Beat the sugar, eggs and vanilla for 3 to 4 minutes until fluffy.
- Add the Greek yogurt or sour cream and mix for about 1 minute until combined. Pour in the oil and mix briefly.
- Whisk together the flour, baking soda, baking powder, sea salt, cinnamon and nutmeg. Sift into the wet mixture and mix for a few minutes until smooth and lump-free.
- Toss the blueberries with the cornstarch, then fold them into the batter.
- For the crumble, mix the rolled oats, chopped nuts, brown sugar, cinnamon and flour in a small bowl. Grate in the frozen butter on a coarse grater and rub in with your fingers.
- Spread the batter flat in the lined pan, then scatter the crumble evenly over the top.
- Bake at 350°F for 65 to 80 minutes, until a toothpick inserted in the centre comes out clean.
- Rest in the pan for 5 minutes, then transfer to a wire rack to cool.
- For the cream, whisk the chilled heavy cream with the powdered sugar, vanilla and sea salt for 3 to 5 minutes until stiff peaks form. Whisk in the blueberry preserves for about 30 seconds, then pipe or spoon onto the cake.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
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EggCreamBrown sugarYoghurtHeavy creamGreek yoghurtPistachioOats
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