Saftig blåbärskaka med crumble

Efter gårdagens blåbärplockande blev jag så sugen på att baka något klassiskt där blåbärssmaken får så mycket utrymme som möjligt. Det blev en saftig blåbärskaka med kryddig crumble med smak av kanel och kardemumma. Lite som en saftig mjuk kaka och smulpaj i ett! Perfekt när man inte kan bestämma sig.

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After yesterday’s blueberry picking, I was so excited to bake something classic with blueberries. I made this juicy blueberry cake with spicy crumble with cinnamon and cardamom. A bit like a juicy soft cake and crumble pie in one! Perfect for when you can not decide if you want a bunt cake or pie. This cake baked in a baking pan with removable edges of 20 cm in diameter and serves 6-8 pieces.

Ingredients (blueberry cake):
150 g unsalted softened butter
0,75 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 cup flour
1.5 tsp baking soda
1,25 cups blueberries
grated zest of one lemon

Do this:
1. Preheat the oven to 347 F.
2. Beat butter, granulated sugar and vanilla sugar until you get a fluffy batter.
3. Add one egg at a time, while continuing to beat.
4. Mix flour and baking powder in a separate bowl before you aim them in the rest of the ingredients. Mix with a spatula until you have a smooth batter. Add the grated zest of one lemon and mix some more.
7. Line the baking pan with baking paper. Pour the batter into the baking pan.
8. Add the blueberries in an even layer over the batter.

Ingredients (crumble):
50 g unsalted butter
1 tablespoon brown sugar
0.25 cup granulated sugar
0,5 cups flour
0,75 cups of oatmeal
1 teaspoon cinnamon
1 tsp cardamom

Do this:
1. Add all ingredients for the crumble into a bowl and work quickly together to make a crumbly dough with your fingertips.
2. Sprinkle the crumble over the blueberries.
3. Bake in middle of oven for about 40-45 minutes
4. Serve with vanilla flavoured whipped cream and more blueberries!