Blueberry Cake with Cinnamon Crumble

    55 minutes

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

    4 people made this

    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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    Reviews and Ratings
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    Reviews in English (2)


    very nice, took a little longer than 45 mins though - will have again!  -  09 Sep 2012  (Review from Allrecipes UK & Ireland)


    A definite thumbs up for this recipe.. it's fab! soft, moist and very tasty  -  07 Feb 2012  (Review from Allrecipes UK & Ireland)