Blueberry and Blackberry Streusel Cake
By OcadoLife
Published on 05 January 2022
Streusel
comes from the German for ‘sprinkle’. Try our easy take on a crumble-topped
classic.Time and servings
1 hr 5 minsTotal time
12Servings
15 minsPrep time
50 minsCooking time
Ingredients
- 125 g of butter, softened for the cake, plus 50g chilled and diced for the topping
- 250 g of golden caster sugar
- 100 g of granulated sugar, for the topping
- 3 free-range eggs, lightly beaten
- 250 g of plain flour, plus 4tbsp for the topping
- 225 g of thick greek yoghurt
- 2 tsps of baking powder
- 225 g of blackberries
- 225 g of blueberries
Method
Step 1
Preheat oven to 180°C/160°C fan/gas 4 and fully line a 23cm square tin with greaseproof paper.Step 2
First prepare the topping: mix the flour and sugar in a bowl and rub the butter in until it resembles a breadcrumb texture, then set aside.Step 3
For the cake mixture, cream the butter and sugar together until light and fluffy, then gradually add the eggs.Step 4
Sift in the flour and baking powder, and tip in the yoghurt. Fold everything together until well combined, then spoon into the tin. Level the surface and evenly scatter over ¾ of the fruit.Step 5
Now scatter over the crumble topping, followed by the remaining berries.Step 6
Bake for 45-50 mins until golden and the cake starts to come away from the edges of the tin. Cool in the tin for 15 mins on a wire rack before removing.