Always check the labels of the products you use.
Method
- 1
Bake. Beat sugar, flour, cinnamon, nutmeg, and salt in a mid-sized bowl. Add butter and rub in with your fingers till mixture comes together in big clumps; keep to one side. Heat oven to 350°. Butter and flour pan. Beat baking powder, salt, and 1 flour in a (1/2 cups) mid-sized bowl. Beat sugar and 1/4 cup butter till very light and fluffy, around 5 minutes using an electric mixer on high speed. Whip in egg and vanilla just to mix, around 2 minutes. Reduce speed to low plus gradually tip in dry ingredients, next cream; mix just to mix. Lightly fold in blueberries. Scrape batter into ready pan, smooth top, and put pan on a rimmed baking tray. Uniformly scatter topping over. Bake buckle till top is amber brown plus a cake tester inserted in the center comes out clean, 80–90 minutes. Move pan to a rack and leave till it is cold before unmolding and serving.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
31.3 g per serving
62.6 % of the 50 g daily maximum · 125.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 415 kcal |
| Protein | 4.5 g |
| Carbohydrate | 60.5 g |
| of which sugars | 37.5 g |
| of which free sugars | 31.3 g |
| Fat | 18 g |
| of which saturates | 10.9 g |
| Fibre | 2.2 g |
| Salt | 0.67 g |
Protein per 100 kcal
1.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
