Blueberry Cake with Brown Sugar Pecan Crumble

    1 hour

    A simple blueberry cake studded with a generous amount of luscious blueberries, then topped with a crunchy pecan crumble topping. Really easy to do, yet something deliciously different that is sure to impress.

    192 people made this

    Serves: 12 

    • 50g butter
    • 150g caster sugar
    • 1 egg
    • 120ml milk
    • 250g plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 300g blueberries
    • Topping
    • 110g dark brown soft sugar
    • 3 tablespoons flour
    • 1 teaspoon ground cinnamon
    • 60g chopped pecans
    • 45g butter

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 190 C / Gas 5. Grease and flour a 23cm springform cake tin. Sift together the 250g flour, baking powder and salt. Set aside.
    2. In a large bowl, cream together the 50g butter and 150g sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour cake mixture into prepared cake tin.
    3. For the topping: In a small bowl, combine dark brown soft sugar, 3 tablespoons flour, cinnamon and chopped pecans. Rub in 45g butter until crumbly. Sprinkle over the cake mixture in the tin.
    4. Bake in the preheated oven for 40 to 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool before removing the rim.

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    Reviews in English (214)


    Great recipe! I made three alternations. First, I added a little more milk as suggested by another reviewer so that the total amount was a little less than 3/4 c. It made it super easy to spread in the pan. Second, I substituted slivered almonds for the pecans. Third, I added 2 T almond extract to the batter...the house smelled wonderful as it cooked for about 50 minutes. Be sure to use fresh blueberries so you don't get the bleeding from frozen blueberries. Thankfully, they are in season now so 2 cups should cost about $2.50. Overally, a great recipe - one that I am sharing at a potluck tonight with friends.  -  20 Aug 2005  (Review from Allrecipes US | Canada)


    This cake was so good, my husband loved it. I did add alittle more milk almost 3/4 cup. I added 1 tsp vanilla & 1/2 tsp almond extract. I cooked it on 350 for approx. 50 minutes, just keep checking it to make sure you do not overcook it. I used blueberries I had frozen as I pick lots each year. Do not unthaw the berries. I put on a papertowel to absorb the frost if there is some. I then mix them with 1-2 tbsp flour very gently. This really does make a difference when baking with frozen blueberries. I will make this cake from now on. Debra  -  15 Dec 2008  (Review from Allrecipes US | Canada)


    truly the best coffee cake I've ever made. It recieved great raves from my bible study group. I used frozen berries making the batter stiff and spreading in the pan a bit challenging butit did not affect the end result. Spectacular!!  -  24 Jan 2006  (Review from Allrecipes US | Canada)