Traditional Cakes

Strawberry and Blueberry Crumble Cake

Name: Strawberry and Blueberry Crumble Cake
Total time: 60 min
Ingredients: For the cake:; Plain flour – 350 g; Gellwe Baking Powder – 10 g; Gellwe Vanilla Sugar – 1 pack; Butter or margarine – 230 g; Sugar – 150 g; Large eggs – 5; Strawberries – 300 g; Blueberries – 200 g; For the crumble topping:; Plain flour – 1 tbsp; Sugar – 2 tbsp; Butter or margarine – 20 g

60 min.

Medium

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Ingredients:

For the cake:

Plain flour – 350 g
Gellwe Baking Powder – 10 g
Gellwe Vanilla Sugar – 1 pack
Butter or margarine – 230 g
Sugar – 150 g
Large eggs – 5
Strawberries – 300 g
Blueberries – 200 g

For the crumble topping:

Plain flour – 1 tbsp
Sugar – 2 tbsp
Butter or margarine – 20 g

A deliciously soft and buttery cake topped with juicy strawberries, sweet blueberries and a golden, crunchy crumble. This classic homemade fruit cake is wonderfully simple to prepare and combines a light, fluffy sponge with the freshness of seasonal berries. Perfect for afternoon tea, family gatherings or a sweet summer treat.

Preparation instructions:

1.

Prepare the cake batter. Mix the flour with the baking powder. Beat the softened butter with the sugar and vanilla sugar, adding the eggs one at a time. Then add the flour and baking powder mixture and mix until combined.
2.

Wash the fruit and pat dry with kitchen paper. Cut the strawberries in half. Grease a 26 cm round cake tin with butter and dust with flour.
3.

Transfer the batter to the prepared tin. Arrange the fruit over the top, gently pressing some of the berries into the batter.
4.

Prepare the crumble topping. In a small bowl, combine the flour, sugar and butter, rubbing the ingredients together with your fingertips until crumbs form. Sprinkle the crumble evenly over the cake.
5.

Place the cake in a preheated oven and bake at 180°C for 40–50 minutes.
6.

Enjoy!