RASPBERRY & BLUEBERRY CRUMBLE TRAY BAKE

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

METHOD

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!