Recipe: Blueberry or Raspberry Streusel Cake
Ingredients
For the cake mixture
200g butter
325g caster sugar
Zest from 2½ lemons
5 large eggs
375ml plain yoghurt or soured cream
450g self-raising flour
Generous pinch of salt
300g blueberries or 400g raspberries
For streusel topping
175 g plain flour
175g caster sugar
75g medium oatmeal
175g cold butter – diced
Icing sugar for dusting
Method
Preheat your oven at 170°C (on Fan Plus if using a Miele oven). Cream together the butter, sugar, lemon zest and egg. Stir in the yoghurt or sour cream and then fold in the flour and salt. Mix well until combined. Transfer the mixture into the lined tray and level the surface spreading out well into the corners. Scatter the blueberries or raspberries on top of the cake mixture.
For the topping, sift the flour into a bowl and stir in the sugar and oatmeal. Add the butter and rub in the ingredients until they have a coarse, crumbly texture. Scatter the topping over the fruit.
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Hide AdPlace the tray in the oven using shelf position 2 and bake for 35 minutes until the cake is risen and golden brown. Remove from the oven and allow to cool. Dust lightly with icing sugar before serving, if desired, and cut into 40 – 48 pieces for serving. Enjoy!
Recipe courtesy of Miele
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