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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
    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.

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