Blueberry orange crumb cake from Lick the Bowl Good: Classic Home-Style Desserts with a Twist (page 142) by Monica Holland

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pamsy on January 29, 2024

    Baked in an 8" round springform pan. Used a Nigel Slater crumble topping. Baked at 180c fan for about 50/55 mins. Really enjoyable cake and will make again, just a couple of things to note. Used flax egg {15gr/50mls] Added juice of orange and next time would zest 2 oranges as flavour didn't come through. My blueberries were frozen and fresh would be better from the point that once defrosted they are "wet" and therefore sank. Crumble topping was lovely and crunchy and still good on the second day.

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