May 20, 2017 — American
This cake is a real treat. It has all the fun of blueberry pancakes, but with the refined formality of an English teacake. The streusel topping is an indulgence, but does add extra crunch. Serve as it is or with some floppy whipped cream.
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225g plain flour plus extra for the cake tin
1 1/2 tsp baking powder
1/4 tsp fine salt
175g light muscovado sugar
175 unsalted butter softened
3 medium eggs
1/2 tsp vanilla essence
For the fruit and nuts
225g small fresh blueberries, washed and dried
2 cox apples peeled and chopped
100g chopped walnuts
3 tbs flour
For the streusel topping
50g cold unsalted butter cubed
75g demerara sugar
1 tbs dark muscavado sugar
75g plain flour
25g ground almonds (optional)
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We are partial to blueberries – we eat them in pancakes, blueberry muffins and smoothies. I’ve experimented with these healthy little ‘super fruits’ in all types of desserts. What I was after was a cake like a blueberry muffin. Something rich and teacake-like but with blueberries. The recipe is based on a a Dorset apple cake and is enriched with walnuts and blueberries. Apples have an affinity with blueberries in the same way as they do with blackberries, the flavour is fantastic – more summery than autumnal. Blueberries now have a perpetual season, but there are often gluts in summer with offers and lower prices.
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