Bright blueberry cake

    55 min

    This super quick blueberry cake is so fast and easy. Perfect for a quick weekend dessert to serve after Sunday lunch, or simply have a slice with a cuppa to brighten any a rainy day! The crumble topping is really lovely.

    52 people made this

    Serves: 8 

    • 200g plain flour
    • 100g caster sugar
    • 2 1/2 teaspoons baking powder
    • 1 pinch salt
    • 120ml milk
    • 4 tablespoons vegetable oil
    • 1 egg
    • 300g blueberries
    • 5 tablespoons plain flour
    • 100g sugar
    • 3/4 teaspoon ground cinnamon
    • 50g butter or margarine

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm square cake tin.
    2. In a large bowl, mix together the flour, sugar, baking powder and salt. Make a well in the centre and pour in the milk, oil, and egg. Mix well. Stir in the blueberries. Pour into prepared tin. In a small bowl, combine 5 tablespoons flour, 100g sugar and 3/4 teaspoon cinnamon. Rub in the margarine until crumbly. Sprinkle over cake.
    3. Bake in the preheated oven for 30 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.

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    Reviews in English (55)


    Just made this for Sunday tea with my home grown blueberries - and it is really, really good. To be honest I only had a bit over 200g blueberries but it is still good.  -  13 Sep 2015


    I made with frozen blueberries and its Soooo moist, and the crunchy crumble topping is yummy!...and definitely blue! Will try raspberries next time, as they're my favourite berries!  -  23 Feb 2015


    As I write this review, this recipe has only a few people who have reviewed it and an average rating of just four stars--what a shame. I hope more bakers give this recipe a chance and bring that rating up to five stars where it belongs! I added 1/2 tsp. of vanilla to the batter and substituted butter for the margarine called for in the streusel, keeping all else the same. I kind of had the feeling when I saw the ingredients called for vegetable oil (rather than butter or even shortening) that this would be moist and that's exactly what this is--moist, flavorful, and bursting with blueberry flavor. The topping amount is just right, with a pleasing buttery crunch. I have made several of these coffeecakes or "buckles," over the years, one in particular that has been my favorite for over 40 years. But as good as that recipe is, THIS recipe beats it hands down for moistness. In fact, I think this is the finest recipe of its kind I've ever had!  -  12 Jan 2009  (Review from Allrecipes US | Canada)

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