A delicious Blueberry Crumble Cake, that is perfect for afternoon tea and picnics. Adapt the versatile recipe to use your favourite seasonal fruits!
Combine flour, baking powder, salt and cinnamon in a medium bowl. In another bowl or jug, combine milk and cream. Add flour mixture to the butter in thirds, alternating with milk, starting and ending with flour. Pour batter into the pan. Top with blueberries.
To make the crumble topping, combine the sugar, brown sugar, flour, cinnamon and butter. Rub butter into the mixture with your fingertips, and then add the pecans and combine. Sprinkle over cake batter.
Bake for 30-40 minutes until crumble is golden brown and a skewer inserted into the cake comes out clean. Cool in the baking tin for 10 minutes before cutting into slices.