Blueberry and Pecan Crumble Cake
Shades of Cinnamon
Shades of Cinnamon
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Ingredients

  • FOR THE CAKE
  • ¾ cup sunflower oil
  • 1 cup Greek yoghurt
  • 60 ml fresh lemon juice
  • 2 large eggs
  • 1¼ cups caster sugar
  • 2 cups self raising flour (sifted)
  • 150 g fresh or frozen blueberries
  • FOR THE TOPPING
  • 40 g pecan nuts (roughly chopped)
  • 80 g brown sugar
  • 45 g plain flour
  • 35 g cold butter ( chopped)
  • ½ tsp cinnamon

Instructions

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