Blueberry Cake with Cinnamon Crumble

Blueberry Cake with Cinnamon Crumble


3 people made this

This is a moist blueberry cake that is made special by its cinnamon crumble top. Perfect for a special morning or afternoon tea gathering.


Serves: 12 

  • Cake
  • 55g butter, softened
  • 2/3 cup (155g) sugar
  • 1 egg
  • 1 1/2 cups (285g) plain flour
  • 2 teaspoons baking powder
  • 1 pinch salt, to taste
  • 120ml milk
  • 230g blueberries (frozen or fresh)
  • Crumble
  • 1/3 cup (90g) sugar
  • 45g flour
  • 1/2 teaspoon cinnamon
  • 55g cold butter

Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

  1. Preheat the oven to 180 degrees C.
  2. Cake: Beat the butter and sugar until fluffy. Add the egg. Mix the flour, baking powder and salt. Stir this mixture into the butter and sugar alternately with the milk.
  3. Gently fold in the blueberries. Spoon the mixture into a greased 23cm cake tin and smooth out.
  4. Crumble: Cut the butter into small pieces. Quickly mix it with all the other ingredients with your fingertips to form a crumble topping and spread over the filling.
  5. Bake in the preheated oven for 45-50 minutes or until a skewer comes out clean.

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