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.
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)