Cake Batter Basics
Begin by preparing your buttermilk by combining 6 tablespoons of milk with ¾ teaspoon of vinegar, letting it sit for a few minutes. In a separate bowl,
cream together 3 tablespoons of ghee and 6 tablespoons of khand until the mixture becomes light in color. Gradually incorporate the prepared buttermilk into the ghee-khand mixture, stirring well to combine. Next, sift 1 cup of whole wheat flour, ¾ teaspoon of baking powder, and ½ teaspoon of baking soda into the wet ingredients. Gently mix until you achieve a smooth batter, being careful not to overmix to ensure a tender cake. Finally, fold in ⅔ cup of fresh blueberries, distributing them evenly throughout the batter. Pour this delicious mixture into a greased and parchment-lined 6-inch square pan, ready for its crunchy topping.
Creating The Crumble
For the irresistible crumble topping, combine 1 cup of oats flour with 2 tablespoons of khand in a bowl. Add 2 tablespoons of cold ghee to the dry ingredients. Using your fingertips, rub the ghee into the flour and sugar mixture until it forms coarse crumbs. This texture is key to a satisfying crumble. Once the crumble topping is ready, evenly sprinkle it over the blueberry-filled cake batter in the prepared pan. This layer will bake to a golden-brown crisp, providing a delightful contrast to the soft cake beneath. Ensure an even distribution for a consistent crumble experience in every bite.
Baking & Serving
Preheat your oven to 180°C (350°F). Place the prepared pan with the batter and crumble topping into the preheated oven. Bake for approximately 30 minutes. To check for doneness, insert a skewer into the center of the cake; if it comes out clean, the cake is perfectly baked. Allow the cake to cool completely in the pan before carefully demoulding it. Once cooled, slice the cake into bars, making it easy to serve and enjoy. This Wholewheat Blueberry Crumble Cake, yielding four servings, has approximately 371 calories, 22g of fat, and 51mg of cholesterol per serving.
