Empty My Fridge
Easy Blueberry Cake with Oat Crumble Topping!
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 side.
- Beat the sugar, eggs and vanilla for 3 to 4 minutes until fluffy.
- Mix in the Greek yogurt or sour cream for about 1 minute, then briefly mix in the oil.
- Sift the flour, baking soda, baking powder, sea salt, cinnamon and nutmeg together, then sift into the wet batter and mix until smooth and clump-free.
- Toss the blueberries with the cornstarch, then fold them into the batter.
- Combine the oats, nuts, brown sugar, cinnamon and flour. Grate in the frozen butter on a coarse grater and rub in with your fingers to make a crumble.
- Spread the batter flat in the 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.
- Whip the chilled 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 spoon or pipe the cream 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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