This blueberry muffin cake recipe is one from an original Delia Smith recipe book of my Mums. I’ve found the closest one online here, although for some reason (and I have no idea why) the best bit, the crumble topping, is missing. So I’ve added it to this blog post as it would be a shame for anyone to miss out!
Now, let’s just get it out in the open…. I love cake.
There it is. I said it.
This one in particular is definitely a family favourite and it always brings back memories of being impatient to sneak a slice when Mum or Dad had baked one when we were little. Hopefully you will love this as much as I do!
Luckily for us, my parent’s allotment had a load of blueberries this year, I mean LOTS! As soon as this was mentioned I packed my cake tins and headed round to bake some cakes – as any normal, cake loving person would… 🙂 Yeah yeah, ok, maybe it’s just me, but Mum didn’t say no, and in return for giving me some blueberries they got a rather delicious cake to eat. Win win!
Start off by melting the butter – I do this in the microwave for a few seconds at a time, or you can do it in a small pan on the hob.
Put the eggs, sugar and milk in another bowl then add the melted butter and quickly mix together.
Next step is to sift the dry ingredients into a bowl to mix them, then sift them into the wet mixture. Sifting helps add air to the mix and make sure the cake rises.
Now to add the main ingredient, blueberries. I always cheat a little here as I don’t want all the fruit to fall to the bottom of the cake, so only add half the blueberries now and gently fold into the mixture.
Put the mixture into a lined tin, then add the rest of the blueberries on top. Yay for blueberries that don’t sink (hopefully!)
This topping really brings this cake to another level, so I genuinely don’t know why the recipe has been changed to use pecans instead… but because of my love of sugar (and the fact we were using the original recipe book) I added a crumble or “Streusel” topping:
75g of self raising flour
75g of demerara sugar
1tsp of cinamon
Put it all in a mixer and beat until crumbly. You can leave it like this and sprinkle it over the cake, but I like adding some lemon juice to make it more of a paste than a crumble and just breaking it up and spreading it over the top of the cake so it melts nicely and forms quite a crunchy, sweet crust to the cake with just a hint of lemon.
Put the blueberry muffin cake in a preheated oven at 180 degrees for about an hour and 15 minutes, until the topping goes golden and the muffin cake springs back up in the middle.
Resist the temptation to release it from the tin for at least 30 minutes – leave it to cool before turning it out onto a plate.
Then enjoy a slice of blueberry filled, crumble topped cake. Yum!
Do you have a favourite cake that brings back memories?
If you try this blueberry muffin cake recipe (with or without the topping!) I’d love to hear your thoughts.