Blueberry Cinnamon Crumble Cake

Blueberry Cinnamon Crumble Cake


526 people made this

A great morning tea or dessert cake. It makes a delicious alternative to the more usual apple crumble cake.

Debbie Rowe

Serves: 12 

  • 1 cup (155g) brown sugar
  • 2/3 cup (80g) plain flour
  • 1 teaspoon ground cinnamon
  • 125g butter
  • 2 cups (250g) plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 125g butter, softened
  • 1 cup (220g) white sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • 1/2 cup (125ml) milk
  • 1 cup fresh blueberries
  • 1/4 cup icing sugar for dusting

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Heat oven to 180 degrees C. Grease or spray a ring pan well.
  2. Make the crumble topping: Mix 1 cup brown sugar, 2/3 cup flour and cinnamon in a medium bowl. Rub or cut in 125g butter or margarine; topping mixture will be crumbly. Set aside.
  3. For the cake: Beat 125g butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups 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 pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
  5. Bake at 180 degrees C for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with icing sugar.

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