Gluten free Blueberry crumble cake recipe

I love blueberries, they have the perfect balance of sharp and sweet for me. When they melt into jam in this Gluten free Blueberry crumble cake they are the perfect balance to the crunchy texture of the topping. Pudding perfection if you ask me, but then you’ll just have to try it and see.

Prep Time 10 minutes
Cook Time 45 minutes
Servings 8

Ingredients

55 g margarine
170 g caster sugar
1 egg
125 ml milk
225 g gluten free self raising flour I like doves
285 g blueberries

For the crumble

115 g sugar
45 g gluten free plain flour
1/2 tsp ground cinnamon
55 g margarine

Instructions

Preheat oven to 190c gas mark 5. Grease a square 23cm round tin.
Cream the margarine and sugar, add the egg and beat.
Add the milk and mix until blended.
Stir in the flour.
Add the blueberries and stir.
Transfer to the baking tin.
To make the crumble, put the sugar, flour, cinnamon and margarine in a mixing bowl
rub in until the mix looks like bread crumbs.
Sprinkle the topping over the cake mix and bake for 45 minutes.
Great served warm or cold.