MyCookbook 
- - - - - - - - - - - - - - - - - - - - - - - -
public cookbook

menu
> Become a Member
> Public Cookbook
     Search Recipes
    - Appetizer Recipes
    - Dinner Recipes
    - Dessert Recipes
    - Chicken Recipes

> FAQ
> Cooking Articles
> Partners & Friends

> Main Page
> Contact Us

   See the new Member Comments area below! Now you can add your recipe review, comments, or suggestions to the public recipes.

(printer-friendly version)

Blueberry Crumble Cake

MyCookbook Recipe Database
MyCookbook Member: Carmen
Recipe Category: Microwave Dessert
Recipe Preparation Level: moderate
    If you don't have a ring container/panto make this recipe, you can simply us a microwave-safe dish 23cm diameter and 7cm deep (10 1/4" x 2 3/4"), place a straight sided glass in the centre and then half fill the glass with water to prevent the glass from becoming too hot and cracking during cooking.

    Melted butter, for greasing
    225 (1 1/2 cups) self-raising flour
    130g (2/3 cup) firmly packed brown sugar
    25g (1/4 cup) almond meal
    200g (6 1/2 oz) fresh or frozen blueberries
    100g butter, melted and cooled
    2 eggs
    125mls (1/2 cup) milk
    125mls (1/2 cup) sour cream
    CRUMBLE TOPPING
    60g (tbs) butter
    75g (1/2 cup) self-raising flour
    50g (1/4 cup) firmly packed brown sugar
    1/2 tsp ground cinnamon

    1. Brush a microwave-safe ring container as above with melted butter to grease. Line the base with non-stick baking paper.
    2. Combine the self-raising flour, brown sugar and almond meal in a large bowl and mix well. Stir in the blueberries.
    3. Combine the butter, eggs, milk and sour cream. Add to the dry ingredients and fold until just combined. Spoon the cake batter into the prepared container and smooth the surface.
    4. To make the crumple topping, place the flour in a med bowl and use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Stir in the brown sugar and cinnamon. Sprinkle over the cake mixture.
    5. Elevate the cake container on a microwave-safe rack or upturned plate on the turntable (this is not necessary in a Whirlpool Crisp Grill microwave). Cook, uncovered for 10-12mins on Medium/500watts/50% or until a skewer inserted into the cake comes out clean. Remove the cake from oven and stand for 5 mins. Cover the top of the cake with a piece of non-stick baking paper, turn the cake out of the container onto a board and then invert onto a wire rack to cool.

Share |


If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!

Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:
Member:

The recipe will show up in the member's inBox
E-mail:

The message will show your user name as who sent it


If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe!

Join MyCookbook today - it's free!

- - - - - - - - - - - - - - - - - - - - - - - -

Website Development & Marketing/SEO by: JADA Productions

MyCookbook online cookbook and free recipe software
MyCookbook 1998-2017 JADA Productions All Rights Reserved.