Blueberry Cake

Blueberry Cake


529 people made this

About this recipe: This cake makes the most of luscious blueberries and has a lovely crumb topping.

Debbie Rowe

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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