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Blueberry Lemon Crumble Cake Recipe

   
 

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     Blueberry Lemon Crumble Cake

Category   Desserts - Breads
Sub Category   None

Ingredients
175g butter
¾ cup sugar
1 tablespoon grated lemon rind
3 eggs
1 cup flour
¼ cup custard powder
1 teaspoon baking powder
1 cup fresh blueberries
 
Crumble Topping-
½ cup rolled oats
¼ cup Demerara sugar
1 teaspoon cinnamon
¼ cup chopped roasted pecans
2 tablespoons melted butter

Instructions
Preheat the oven to 180C. To make the crumble topping- Mix rolled oats, sugar, cinnamon, pecans and butter together. For the blueberry and lemon cake- Soften butter, then cream butter, sugar and lemon rind together. Add eggs, one at a time, beating after each addition. Sift over flour, custard powder and baking powder. Fold into butter mixture. Pour into a baking paper base-lined 20cm ring tin. Sprinkle over blueberries and crumble topping. Bake at 180 degrees C for one hour or until a skewer comes out clean. Cool for 10minutes in tin before turning out.


Originally Submitted
2/1/2013





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