Blueberry & Raspberry Crumble Cake

Crumble is one of my favourite winter puddings and it’s perfect for ending a roast dinner with.  Now that the sun is shinning (most of the time) and it feels a bit less wintery I haven’t been doing that many roasts and hot puddings are off the menu in our households.  So what better way to combine one of my favourite puddings with cake by making a raspberry & blueberry crumble tray bake!

I had some raspberries and blueberries in the fridge that were going a bit soggy so decided to add them.  This recipe is adapted from a Rachel Allen lemon tray bake recipe and I added the fruit and crumble.  It’s a super easy recipe that requires one bowl, yes that’s right just ONE bowl, and you don’t even need a mixer with a wooden spoon being enough!

It’s a really moist cake because of the sour cream and melted butter and it keeps really well up to a week in a tin (if you can resist it for that long!).

Top Tips

  • If you haven’t got sour cream you can use creme fraiche
  • Try pressing in the fruit on the top of the sponge mixture once it’s in the tin.  I find this means that the fruit doesn’t all sink to the bottom
  • Substitute the soft berries for any other fruit.  I would cook down apples or other harder fruit a little
  • The crumble doesn’t brown as much as I would like so I popped it under the grill for a couple of minutes to brown it

Blueberry & Raspberry Crumble Cake


For The Cake

225g (8oz) butter

300g (11oz) caster sugar

2 large eggs

250g (90z) sour cream

225g (8oz) plain flour

2 tsp baking powder

100g mixed berries

For The Crumble

110g (4oz) cold butter cut into cubes

70g (2 1/2 oz) plain flour

30g (1oz) caster sugar

23 x 30cm swiss roll tin lined with parchment paper


1. In a large microwave proof bowl melt the butter in the microwave for a minute or until fully melted

2. Add the sugar and eggs to the butter and stir until combined.  Mix in the sour cream

3. Sift the plain flour and baking powder into the mixture and fold in until fully mixed.  Pour into your prepared tin.

4. Push the berries into the cake sponge

5. To make the crumble, using your finger tips rub the butter and flour together to make fine breadcrumbs.  Stir in the sugar and then scatter over the cake

6. Place in the oven and bake for 30-35 minutes or until a skewer inserted into the cake comes out clean and the edges are starting to brown and come away from the edge of the tin.

7. Remove from the tin and cool on a wire rack and cut into squares

8. Enjoy with a nice cup of tea!



Primrose Hill Spring Fair London 2015

The sun was shining yesterday so we decided to pop along to the Primrose Hill Spring Fair.  As imagined, Primrose Hill was bursting with people catching a few rays on the hill and the main high street where the spring fair was taking place was no different.

Primrose Hill Spring Fair London 2015

We hadn’t had lunch so decided to wander around the food section first to see what took our fancy.  There were lots of options including burgers, the standard paella and churros that seem to do the rounds at all these fairs, croque monsieur done four ways, yummy salad and quiche stand, Caribbean fish and a selection of middle eastern food.

Primrose Hill Spring Fair London 2015

We started with a pulled pork sausage roll to start with from The Queen’s mainly so that we could snack on something whilst we waited in queue for the Souvlaki Street food stand.  The queue was huge and I was slightly concerned that after standing in line for more than 15 minutes that the wraps were going to be disappointing but they definitely weren’t.

Primrose Hill Spring Fair London 2015

I went for ‘the special’ with chicken a delicious warm flat bread smothered with home made tzatziki, a chicken skewer, salad, spices and halloumi.  The chicken was succulent, the tzatziki and salad generous and definitely worth the long queue!

Primrose Hill Spring Fair London 2015

Next we had a wander around the stands with lots of lovely things to buy.  It was refreshing to see quality stands with enticing things to sell!  To keep me going I bought myself a chocolate and salted caramel macaron which was delicious but like all macarons always feel like there is there never enough!  So much so that I forgot to take a photo!!

Primrose Hill Spring Fair London 2015

To finish off the day we opted for a beef empanada and despite having eaten empanadas the night before at an argentinian restaurant these were above and beyond with a meaty filling and tasty pastry and more importantly it was piping hot!!

It was a lovely way to spend a May Sunday and hopefully there will be a summer fair soon!


Baby & Running Your Own Business

As you’ve probably guessed there’s going to be a new addition to the Rock Bakehouse family, a baby due at the end of October.  It’s very exciting but also a bit scary seeing as my business relies mainly on me to make the majority of the money!  At the beginning of the year my plan was to expand and make the business less reliant on me so that when I went away or had a family the business could survive and continue.  It would also mean that I could focus on other parts of the business to continue growing it!

So what better time to get that plan in motion than when I found out I was pregnant!  Unlike my friends who are pregnant (I’m very lucky as three close friends are due around the same time) my maternity leave will be very different to the norm.  Instead of counting down the months until I take a year off work with part of it paid, I’ll be counting down the time until I take a couple of months off.  However, I know no different so I don’t feel like I’ll be missing out or being too different as my business is also my baby and I wouldn’t dare abandon it just because a new baby is due to arrive!

I’ve been reading up and planning and here’s what I’ve learnt so far:

  • Be prepared, put a plan in place as to when you’re going to start slowing down, going on ‘maternity leave’ and when you’re going to re-start work
  • You can be all prepared but unless you’ve had a child before (I haven’t!) the reality is that I have no idea how things will pan out, so flexibility is key
  • Surround yourself with reliable people who can help you out and run parts of the business when you can’t so I’ll be employing tutors and training up Mr Rock Bakehouse on the admin side (though he’s already involved in the business)
  • Ensure that you can survive financially, it seems silly but the last thing you want is to be stressing about money when you have a new born to look after so I’ll be putting money aside to keep me ticking over when I’m on ‘maternity’
  • Plan ahead and make sure that your business doesn’t just stop as customers will look elsewhere so for me it’s planning new classes for the new year and a couple of Christmas classes to keep momentum going
  • Delegate

So that’s what I plan to do, I’ll keep you posted on how it all goes!