Chicken Farm Bakers' Project #5: Finger Food Party, Bite size blueberry crumble

I just got this book about 4 days ago from my dearest friend. We made a agreement that we have to stop buying cookbooks for 3 months (because we spend a very big amount of money every months, well, both of us love buying cookbooks, haha). But she broke the rule and bought this book, so she give me this book (instead of paying a fine, ^ ^ and it's a new year gift too).

After I got the book, I really want to try the recipe, and when I had to make something for the Chicken Farm Bakers' Project #5: Let's Celebrate Finger Food Party. This is the time for me. I turn the simple cake into bite size cakes, which you can eat it with your fingers.

Anyway if you don't want to make it so small like mine, you can use this recipe but bake it in the 8 inches round cake pan, and the baking time will be 30-35 minutes.

I really love the small size cake, it's cute and easy to eat too. Oh, and I forgot to say that this recipe is very easy to make, too.

Bite Size Blueberry Crumble
Makes 30 pieces (4 cm x 2 cm)

350g	Fresh or frozen blueberry
150	Self-rising flour(or 150g cake flour + ¾ tsp baking powder)
	Pinch of ground cinnamon
50g	caster sugar
1	Egg
30ml	milk
100g	Butter, melted and cooled
For the crumble topping
50g	plain flour
50g	Butter, cold and cubed
¼ tsp	ground cinnamon
	Icing sugar, for dusting (optional)

Note: if you using unsalted butter, add a pinch of salt to balance the flavor.

Preheat oven to 180°C

For the crumble topping:

To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingertips (or use a scraper to cut the butter into the flour) to make a crumb-like mixture, set aside.

1 Sift the flour and cinnamon into a large bowl, add the sugar, mix together and make a well in the centre.

2 Whisk the egg, milk and melted butter together in another bowl, then pour into the dry ingredients and combine with a wooden spoon or whisk. Beat well to make a thick, smooth mixture.

3 Spoon the batter into the prepared tin and spread evenly.Scatter the blueberry over the mixture and gently press them in with the back of a fork.

4 Sprinkle the crumble over the cake.

Bake in the oven for 20 minutes or until the top is lightly golden and a skewer inserted into the middle comes out clean.

5 Leave in the tin for about 10 minutes until cool enough to handle, then remove the cake from the tin. Allow to cool on a wire rack.

6 Dust with icing sugar, if you wish, and serve.

Chicken Farm Bakers' Project #5: Bite Size Blueberry Crumble