Blueberry cinnamon crumble cake

Author: Rebecca Johnston

Photographer: Melanie Jenkins

Serves: 10 (makes 10 slices)

Time to make: 1 hr 5 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

Crumble topping

25g flour

35g rolled oatsoatmeal uncookedX

25g reduced-fat spread

1 tablespoon soft brown sugarlight brown cane sugarX

Cake

125g reduced-fat spread

125g sugar

2 eggs, beaten

1 cup self-raising flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

150ml skim milk

1 cup blueberries, fresh or frozen

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Heat oven to 180°C. Lightly grease and line a 21cm-round springform cake tin with baking paper.

2 To make crumble, place flour and oats in bowl. Rub in spread with fingertips until mixture resembles breadcrumbs. Stir through sugar and set aside.

3 To make cake, in a separate bowl, beat spread and sugar until light and fluffy. Slowly add eggs and remaining dry ingredients. Stir in milk and mix well. Pour into cake tin.

4 Sprinkle with blueberries and crumble topping. Bake for 45 minutes, or until top is golden brown and cake is springy to touch. Remove from oven and leave to cool. Store in an airtight container for 2-3 days, or cut in portions and freeze.

HFG tip

Delicious served with reduced-fat yoghurt.

Nutrition Info (per serve)

Calories 208 cal

Kilojoules 870 kJ

Protein 3 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 16 g

Dietary fibre 1 g

Sodium 140 mg

Calcium 40 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.