Peach and blueberry streusel cake recipe
 Bursting with peaches and blueberries, this summery tray bake would be a tasty addition to a picnic basket. 125g/4oz self-raising flour75g/3oz unsalted butter75g/3oz soft light brown sugar½ tsp ground cinnamon1 tbsp demerara sugar 125g/4oz self-raising flour 75g/3oz unsalted butter 75g/3oz soft light brown sugar ½ tsp ground cinnamon 1 tbsp demerara sugar 250g/8oz butter, plus extra for greasing250g/8oz plain flour125g/4oz granulated sugar150g/5oz light soft brown sugar2 tsp baking powder½ tsp salt3 free-range eggs, separated250ml/8floz whole milk200g/7oz fresh blueberries1 x 400g/7oz tin peach slices in syrup, drained 250g/8oz butter, plus extra for greasing 250g/8oz plain flour 125g/4oz granulated sugar 150g/5oz light soft brown sugar 2 tsp baking powder ½ tsp salt 3 free-range eggs, separated 250ml/8floz whole milk 200g/7oz fresh blueberries 1 x 400g/7oz tin peach slices in syrup, drained 200g/7oz blueberries1 x 400g/7oz tin peach slices in syrup, drained65g/2½oz caster sugar1½ tbsp plain flour1½ tsp lemon juice 200g/7oz blueberries 1 x 400g/7oz tin peach slices in syrup, drained 65g/2½oz caster sugar 1½ tbsp plain flour 1½ tsp lemon juice Method For the crumble topping, place all of the crumble ingredients into a large bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Set aside. For the cake preheat the oven to 180C/350F/Gas 4. Grease a 23cmx30cm/9inx12in baking dish with a little of the butterSift the flour into a bowl and stir in the sugars. Rub the butter into the flour mixture until it resembles breadcrumbs. Stir in the baking powder, salt, egg yolks and milk and stir until well combined.Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Fold the egg whites into the cake mixture. Spoon the cake batter into the baking dish and scatter over the blueberries and peach slices.Sprinkle over half of the crumble topping and bake for 40-50 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes.Meanwhile for the jam, heat the peaches and the juice from the can, blueberries, sugar, flour and juice in a saucepan over a medium heat until boiling. Reduce the heat and simmer for 8-10 minutes, or until the mixture is thick and jammy. Remove the pan from the heat.Spread the jam over the cake and sprinkle over the remaining crumble topping.Return the cake to the oven and bake for a further 8-10 minutes, or until the topping is crisp and golden-brown. For the crumble topping, place all of the crumble ingredients into a large bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Set aside. For the crumble topping, place all of the crumble ingredients into a large bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Set aside. For the cake preheat the oven to 180C/350F/Gas 4. Grease a 23cmx30cm/9inx12in baking dish with a little of the butter For the cake preheat the oven to 180C/350F/Gas 4. Grease a 23cmx30cm/9inx12in baking dish with a little of the butter Sift the flour into a bowl and stir in the sugars. Rub the butter into the flour mixture until it resembles breadcrumbs. Stir in the baking powder, salt, egg yolks and milk and stir until well combined. Sift the flour into a bowl and stir in the sugars. Rub the butter into the flour mixture until it resembles breadcrumbs. Stir in the baking powder, salt, egg yolks and milk and stir until well combined. Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Fold the egg whites into the cake mixture. Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Fold the egg whites into the cake mixture. Spoon the cake batter into the baking dish and scatter over the blueberries and peach slices. Spoon the cake batter into the baking dish and scatter over the blueberries and peach slices. Sprinkle over half of the crumble topping and bake for 40-50 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes. Sprinkle over half of the crumble topping and bake for 40-50 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes. Meanwhile for the jam, heat the peaches and the juice from the can, blueberries, sugar, flour and juice in a saucepan over a medium heat until boiling. Reduce the heat and simmer for 8-10 minutes, or until the mixture is thick and jammy. Remove the pan from the heat. Meanwhile for the jam, heat the peaches and the juice from the can, blueberries, sugar, flour and juice in a saucepan over a medium heat until boiling. Reduce the heat and simmer for 8-10 minutes, or until the mixture is thick and jammy. Remove the pan from the heat. Spread the jam over the cake and sprinkle over the remaining crumble topping. Spread the jam over the cake and sprinkle over the remaining crumble topping. Return the cake to the oven and bake for a further 8-10 minutes, or until the topping is crisp and golden-brown. Return the cake to the oven and bake for a further 8-10 minutes, or until the topping is crisp and golden-brown.