Blueberry streusel cake

    1 hour 10 min

    This cake is absolutely divine. Enjoy it for afternoon tea or dessert. A moist blueberry cake is topped with a delicious cinnamon oat streusel. Enjoy with whipped cream and flaked almonds, if desired.

    11 people made this

    Makes: 1 20x30cm cake

    • Cake
    • 125g plain flour
    • 125g wholemeal flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon sea salt
    • 1 egg, lightly beaten
    • 1 teaspoon vanilla extract
    • 115g butter, melted
    • 250ml buttermilk
    • 330g dark brown soft sugar
    • 225g blueberries
    • 70g flaked almonds for garnish (optional)
    • 150ml double cream, whipped for garnish (optional)
    • Streusel Topping
    • 110g dark brown soft sugar
    • 4 tablespoons caster sugar
    • 4 tablespoons porridge oats
    • 1 teaspoon ground cinnamon
    • 15g butter, melted

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Grease a 20x30cm tin. Mix together the plain flour, wholemeal flour, bicarbonate of soda and salt. Set aside.
    2. Combine the egg, vanilla, 115g melted butter, buttermilk and 330g dark brown soft sugar in a bowl. Add the flour mixture and stir until combined. Gently fold in the blueberries. Pour batter into prepared tin.
    3. To make the topping, combine 110g dark brown soft sugar, caster sugar, oats and cinnamon. Toss with 15g melted butter. Sprinkle the topping evenly over the cake batter.
    4. Bake in the preheated oven for 45 to 50 minutes or until a skewer inserted into the cake comes out clean. Cool completely before serving. Serve garnished with whipped cream and almonds, if desired.

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    Reviews in English (7)


    This was a very interesting recipe. I had it without the topping. It creeps up on you and then it explodes into flavor. At first, it tasted like a piece of bread with some huckleberries in it, but as my palette got used to it, I loved it. Will definitely make it again!!  -  02 Dec 2008  (Review from Allrecipes US | Canada)


    Very tasty, but after sitting overnight the bottom of this cake became very wet. I used blueberries, which, after a little research I learned are actually huckleberries. Apparently it's a difference in terminology as we only seem to have the blue ones in my area and they are always marketed as blueberries. I loved the topping on this cake - don't skip that! This looks so pretty topped with whipped cream and sliced almonds.  -  21 May 2011  (Review from Allrecipes US | Canada)


    I tried this recipe and loved it! Everyone that I have made it for has loved it also. We were fortunate enough to have a lot of huckleberries so instead of a 1 & 1/2cups of berries we added 2 heaping cups. Excellent recipe! Will definitely use again!  -  26 Aug 2009  (Review from Allrecipes US | Canada)