Today’s recipe is one that I have loved for years – Blueberry Crumble Cake. I first made it on the blog in 2010 and have baked it several more times over the years. But looking at the really old photo made me cringe a little, and I wanted to update it and share here it again. Or maybe I just wanted an excuse to eat cake.
In the original post, I talked about the things I loved to cook the most – from slow cooked meats simmered for hours to make a rich ragu to seasonal fruit desserts. In that respect not much has changed in 8 years. I’ve made both in the last week alone!
I still get excited when the seasons change and I see the first peaches or cherries, figs or pears at the markets. I feel inspired about the dishes I can create with them in the limited time they are around each year.
And of course, I still love this crumble cake recipe because it is super versatile. It’s the perfect vehicle for whatever fruit you have on hand – fresh or frozen, or maybe even a little overripe.
I’ve made this crumble cake many times, changing up the fruit in the filling to things like raspberries, sliced peaches or rhubarb. There are so many options for delicious variations. It always turns out great and your kitchen smells incredible as it is baking – bonus!
The cake itself is super simple – a few pantry staples come together to form a lovely soft cake. I feel like you can get away with experimenting with spices and flavourings in the cake. Spices like ginger and cardamom to fresh lemon zest to finely ground tea (like these cookies) or a splash of bourbon. I love having recipes that I can adapt to any mood or the ingredients I have on hand.
This time I kept it simple with a little cinnamon and a handful of pecans chopped and scattered through the crumble. Perfect for springtime – a little bit cozy, but summery too.
The combination of buttery cake, juicy jam-like baked fruit and crunchy crumble topping just can’t be beat. It’s an easy to make, homely dessert. A lovely alternative to an afternoon tea cake, or even just to snack on.
This cake has accompanied me to many picnics because it’s easy to transport and definitely a crowd pleaser.
Serve just as it is – warm or room temperature, with a generous dusting of icing sugar. Or take it to the next level with a big scoop of ice cream or a dollop of double cream and some fresh blueberries on the side. Of course, I’d recommend the latter.
Related Post: Healthy Berry, Coconut & Quinoa Crumble
Blueberry Crumble Cake
A delicious Blueberry Crumble Cake, that is perfect for afternoon tea and picnics. Adapt the versatile recipe to use your favourite seasonal fruits!
- ¾ cup sugar
- 55 g butter softened
- 1 egg
- 2 teaspoons vanilla extract
- ¼ cup milk
- ¼ cup pouring cream
- 1 ½ cups plain flour
- 1 teaspoons baking powder
- ½ teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 cups fresh or frozen blueberries
- ¼ cup sugar
- ¼ cup brown sugar
- 1/3 cup plain flour
- 1 teaspoon ground cinnamon
- 55 g butter softened
- 1/3 cup pecans, chopped
Preheat the oven to 180°C (350°F). Grease a 20 x 20cm (8 x 8 inch) pan. Cream together the sugar, butter, egg and vanilla extract.
Combine flour, baking powder, salt and cinnamon in a medium bowl. In another bowl or jug, combine milk and cream. Add flour mixture to the butter in thirds, alternating with milk, starting and ending with flour. Pour batter into the pan. Top with blueberries.
To make the crumble topping, combine the sugar, brown sugar, flour, cinnamon and butter. Rub butter into the mixture with your fingertips, and then add the pecans and combine. Sprinkle over cake batter.
Bake for 30-40 minutes until crumble is golden brown and a skewer inserted into the cake comes out clean. Cool in the baking tin for 10 minutes before cutting into slices.