Blueberry cinnamon crumble cake
(at time of publication)
- Crumble topping
- 25g flour
- 35g rolled oatsoatmeal uncookedX
- 25g reduced-fat spread
- 1 tablespoon soft brown sugarlight brown cane sugarX
- 125g reduced-fat spread
- 125g sugar
- 2 eggs, beaten
- 1 cup self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 150ml trim milk
- 1 cup blueberries, fresh or frozen
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.
Delicious served with reduced-fat yoghurt.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 2g
Dietary fibre 1g
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