About this recipe:A lovely, moist blueberry cake that is guaranteed moist thanks to the addition of buttermilk. This is super easy to make and benefits from a lovely crumble topping. You could add some cinnamon to the topping, if desired.
275g caster sugar
1 teaspoon vanilla extract
500g plain flour
3 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon salt
85g plain flour
125g caster sugar
60g butter, softened
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Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin. Sift together 500g flour, baking powder, bicarbonate of soda and salt. Set aside.
In a large bowl, cream together 110g butter and 275g sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour cake mixture into prepared tin.
In a small bowl, combine 85g flour and 125g sugar. Rub in 60g butter until mixture resembles coarse crumbs. Sprinkle over top of cake mixture in tin.
Bake in the preheated oven for 45 to 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
Delicious moist cake, so easy to make. It makes one very large cake which took slightly longer to cook that what the instructions said so next time I will either half the quantities or make two.....all the more to enjoy really!! - 25 Oct 2013
Recipe was really easy to follow - more importantly is tastes amazing the slight hint of vanilla running through the rich moist crumb with the burst of Blueberries and the yummy crumble topping adding a new dimension of texture and taste means that this cake is absolutely delicious - this blueberry crumb cake is now a definite favorite of mine for afternoon tea ;-) Only criticism I have is that it makes for a very large 10 inch cake...reduction in ingredients to make a smaller version would be better as it was a struggle to eat it all before it perished :-( - 22 Oct 2013