Mixed Berry Crumb Cake

Method

1. For the topping, melt 1/4 cup butter in the Tupperware Micro Pitcher 2 cups (500 ml) on high power (1000 W) for about 20 seconds. In a medium Tupperware Thatsa Bowl, rub it together with both sugars, the spice blend, salt and cake flour until crumbly, then set aside.

2. Heat the oven to 350 °F (175 °C). Warm the preserves in the Micro Pitcher 1 cup (250 ml) on high power (1000 W) for 20 to 30 seconds, pour them over the blueberries in a medium bowl and stir to coat.

3. Grease the Tupperware Ultra Pro 3.3 l lasagna pan with the soft butter. Melt the 3/4 cup butter in the 2-cup Micro Pitcher on high power (1000 W) for about 1 minute, pour it into the base of the Tupperware SuperSonic Chopper Tall and let it cool slightly. Combine the flour, baking soda, salt and sugar in a bowl.

4. Fit the Chopper with the paddle, add the buttermilk and eggs to the butter, put the cover on and pull the cord 3 or 4 times. Add the dry ingredients in several batches, pulling 3 or 4 times after each one until just combined.

5. Spread the batter in the pan, spoon the berries over it and scatter the crumb topping on top. Bake for 35 to 40 minutes, until a toothpick pushed into the centre comes out clean.

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