Blueberry and Blackberry Streusel Cake
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
8 servings
Calories~563 kcal
Protein~8 g
Carbs~84 g
Fat~22 g
Fiber~4 g
Sugar~52 g
Total recipe
Calories~4,500 kcal
Protein~65 g
Carbs~675 g
Fat~175 g
Fiber~35 g
Sugar~415 g
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.
