Blueberry crumble cake

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Recipe's preparation

1. Preheat oven to 160 degrees.

2. Add almonds to mixing bowl, chop for 3 secs/speed 7. Remove from bowl and set aside.

3. Add sugar to mixing bowl and mill for 2 secs/speed 9. Add blueberries to mixing bowl. Cook 5 mins/100 degrees/reverse/"Gentle stir setting" .

4. Scrap down sides of bowl.

5. Cook blueberry and sugar mixture for a further 5 mins/37 degress/reverse/"Gentle stir setting" . Remove from bowl and set aside to cool. Clean and dry bowl.

6. In the meantime, grease base and side of a 23cm loose-bottomed fluted round flan tin with melted butter, then line with baking paper.

7. Add self raising flour, brown sugar, cinnamon, nutmeg and chopped butter in mixing bowl. Mix for 10 secs/speed 6, or until mixture resembles breadcrumbs. 

8. Remove 1.5 cups of crumble mixture and combine with chopped almonds. Set aside for topping.

9. Add egg and milk to remaining crumble mixture in mixing bowl. Knead for 20 secs/"Closed lid" /"Dough mode" . Remove from bowl and add to prepared flan tin. Using spatula, press dough into base and up side of prepared tin.

10. Spread blueberry mixture over dough. Sprinkle prepared crumble mixture over blueberries.

11. Bake for 50 minutes or until cake is golden and feels firm to touch. Stand for 10 minutes before removing from the tin, then transfer to a wire rack to cool. 

12. Dust with icing sugar to serve.