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Blueberry Crumble Cake

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!

Course Cake, Dessert
Keyword Cakes, Spring, Summer
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 9

Ingredients

  • 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

Crumble

  • 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

Instructions

  1. 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.
  2. 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.

  3. 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. 

  4. 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.