Blueberry Cake

    1 hour 20 min

    This cake makes the most of luscious blueberries and has a lovely crumb topping.

    542 people made this

    Serves: 12 

    • 200g dark brown soft sugar
    • 85g plain flour
    • 1 teaspoon ground cinnamon
    • 110g butter
    • 250g plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 110g butter
    • 200g caster sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 125ml milk
    • 150g fresh blueberries
    • 4 tablespoons icing sugar for dusting

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Heat oven to 180 C / Gas 4. Lightly grease a tube cake tin.
    2. Make the crumb topping: Mix the first four ingredients together in a medium bowl. Rub in the butter so that the topping mixture is crumbly. Set aside.
    3. For the cake: Beat remaining butter in large bowl until creamy; add200g caster sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 250g flour, baking powder and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
    4. Spread half the batter in the prepared tin. Cover with berries, and add remaining batter by tablespoons. Cover with crumb topping.
    5. Bake in the preheated oven for 55 to 60 minutes, until deep golden brown. Remove tin to wire rack to cool. Invert onto a plate after cake has cooled, and dust with icing sugar.

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    Average global rating:

    Reviews in English (517)


    This was good, but I made the following modifications: (1) I halved the streusel topping (and there was still some left over), (2) I used 3/4 cup milk because I thought the batter looked too dry - depends on how you like your coffee cake I suppose, (3) I used 1 1/2 cups blueberries and folded them into the batter before spreading into baking dish, (4) I spread half the batter in the dish and then sprinkled some streusel topping in the middle, then put the remaining batter on top and covered in streusel, (5) I used a 9x13 glass baking dish, baked it at 325 for about 25 mins (until golden brown)  -  21 Aug 2006  (Review from Allrecipes US | Canada)


    I was comparing blueberry cake recipes and noticed that this recipe is exactly the same as a blueberry muffin recipe I received in a baking class I took at a culinary school. There were only 2 differences. One, this recipe is half the recipe we made. The second is that all the ingredients were cut in half except the flour. The class recipe called for 3 cups of flour. Here it calls for 2 cups instead of 1 1/2 cups. That is probably the reason people are saying it's dry--too much flour.  -  23 Jul 2006  (Review from Allrecipes US | Canada)


    I followed others' suggestions and used 3/4 c. buttermilk instead of 1/2 c. milk and increased the blueberries to 1 1/2 cups. I also sprinkled some of the streusel over the blueberry layer and made it in a springform pan. It was delicious! I took it to a garden club event. Everyone gave it rave reviews, and a customer offered to buy half of it from me.  -  13 Jan 2003  (Review from Allrecipes US | Canada)