Blueberry Cinnamon Crumble Cake

    Blueberry Cinnamon Crumble Cake

    (543)
    3saves
    1hour20min


    528 people made this

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

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (543)

    Reviews in English (543)

    by
    319

    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 USA and Canada)

    by
    221

    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 USA and Canada)

    by
    177

    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 USA and Canada)

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