Blueberry Crumble Cake for the Breakfast Table

Recipe

(10 servings)

2 dl flour
1 dl rolled oats
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
125 g unsalted butter (at room temperature)
2.5 dl sugar
2 eggs
1 tub (about 2 dl) sour cream
200 g (frozen) blueberries

Crumble
¾ dl sugar
¾ dl flour
½ tsp cinnamon
50 g butter

Preheat the oven to 175°C. Grease and flour a 20 cm springform cake pan.

Start by making the crumble. In a bowl, mix together the sugar, flour, and cinnamon. Add the cold butter and rub it into the dry ingredients using your fingers until the mixture is evenly crumbly.

In another bowl, combine the flour, oats, baking powder, baking soda, and salt.

In a separate bowl, beat the room-temperature butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream.

Gently fold in the blueberries. (If using thawed frozen blueberries, drain off excess liquid through a sieve before adding them.)

Pour the batter into the prepared pan and sprinkle the crumble mixture evenly on top.

Bake in the oven for about 40–45 minutes, or until the cake is cooked through. Let it cool in the pan for about 10 minutes before transferring to a serving dish.

The cake is delicious served warm but can also be made a day ahead.