Blueberry Crumb Cake in Pop Cake Maker

I found this recipe while looking for a new experiment for our cooking. I ummed and arrhhed about doing this 'traditionally' in the oven or using the pop cake maker. As usual I turned to other half and little one for help on the decision! Funnily enough they pumped for the cake pop maker! I am liking the different stages of this as can get little one to help with mixing wet ingredients while I mix the dry (which seems to get messier with lo as he likes to pour the flour over his hands!). He is also very good (as I discovered using the pancake recipe) in adding the dry ingredients to the wet mix (which is the wrong way according to original recipe but again works better for us).

This made loads of cakes, thank goodness, the first lot I did I over filled the wells, the second lot sank, the third I forgot to turn the maker back on after cleaning it (muppet) (see photo below for these attempts).

Anyway, the next time I made them was more successful, so that is what I've recreated below. They did deflate after coming out - very light cakes indeed, and very more-ish. They got eaten over two days. For more consistent ones that stayed round please read the notes for the ones I made out of strawberries, I think one of the problems with this is that the blueberries deflate when cooked so collapse the cakes.

Ingredients

Dry Ingredients

• 190g sifted plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/4 teaspoon salt
• 150g caster sugar

Wet Ingredients

• 2 eggs worth of egg replacer, I used 2 tbl spoon flax seed, 6 tbl spoon water
• 250ml yoghurt
• 1/2 teaspoon vanilla extract

Optional Flavours (and/or)

• 125g fresh blueberries
• 60g tablespoons chopped walnuts

 Topping/ Crumb Ingredients

• 5 tablespoons caster sugar
• 2 tablespoons butter
• 1/2 teaspoon ground cinnamon

Method

• In a medium mixing bowl sift flour with the rest of the dry ingredients
• In a large mixing bowl separate bowl combine the wet ingredients
• Pour the flour mixture into the wet mix and beat until smooth. 
• Add the mixture into the pop cake mixer, so the bottom well is half full.
• to each pop cake set in one of the blueberries into the centre of the mix (although the recipe says about walnuts my lo isn't a fan so didn't add them this time around), add a small amount of mix to the top to help cover the blueberry.
• I didn't bother with doing the crumble as couldn't work how to do it in the pop cake maker. In a small bowl, combine the crumb mix with a fork until it resembles breadcrumbs
• Put in the pop cake maker for 5/6 mins. 

 Notes

• When using a normal cake tin/ oven combination the recipe recommends setting the oven to 180 C / Gas 4, and using a greased 23cm square cake tin. Spread the mixture in the tin after mixing the wet and dry ingredients and then sprinkling the blueberries  and/or walnuts  over the mixture, stirring slightly so that they stay in the top layer. Then add the crumb mixture on top.
• Bake in preheated oven for 20 to 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool slightly before serving
• Additionally, I've made these a second time, this time with self raising flour, slightly less sugar (140g) and 200ml of yogurt with 50ml of milk. I also used chopped up strawberries instead of blueberries. These came out dead yummy & sweet thanks to the strawberries, I seem to be getting there making them perfectly round, I think they fail as soon as you get one overflowing. 

The first try using blueberries, not so round as half round half flat!