Blueberry crumble cake

    Blueberry crumble cake


    56 people made this

    About this recipe: This is a delicious alternative to the classic apple crumble. A sponge cake batter is topped with blueberries and crumble, before being baked to perfection. Serve as dessert with ice cream, if desired.

    Serves: 9 

    • 125g plain flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 50g butter or margarine, softened
    • 100g caster sugar
    • 1 egg
    • 75ml milk
    • 300g fresh blueberries
    • Crumble topping
    • 100g caster sugar
    • 5 tablespoons plain flour
    • 1/2 teaspoon ground cinnamon
    • 4 tablespoons butter

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm square baking dish. Whisk 125g flour, the baking powder and salt together in a mixing bowl.
    2. Beat the butter or margarine and 100g sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the cake mixture into prepared dish, then sprinkle evenly with blueberries.
    3. Combine 100g sugar, 5 tablespoons flour, cinnamon and butter in a bowl with a fork until crumbly and evenly mixed. Sprinkle evenly over the blueberries.
    4. Bake in the preheated oven until a skewer inserted into the cake comes out clean, about 35 minutes. Allow to cool before serving warm.

    Cook's note

    If you decide to use frozen blueberries, thaw them out and drain before using in the recipe.

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    Reviews (2)


    Made this for pudding today. Served warm with ice cream, definitely making it again! :-) - 26 Jan 2014


    Just made this tonight and found it very easy to make and very tasty! Will definitely be making this one again - 10 Apr 2013

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