Blueberry Raspberry Crumble Cake

    1 hour 25 minutes

    You can serve this lovely cake either for afternoon tea or as a dessert. Fresh berries are best but they are not always available so frozen can be used.


    Queensland, Australia
    12 people made this

    Makes: 1 cake

    • Crumble
    • 1 cup (200g) caster sugar
    • 3/4 cup (85g) plain flour
    • 1 teaspoon cinnamon
    • 1/4 teaspoon salt
    • 125g butter, cubed
    • Cake
    • 125g butter, softened
    • 1 1/2 cups caster sugar
    • 2 eggs
    • 3 cups (375g) plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 cup (205ml) sour cream
    • 1 cup blueberries
    • 1 cup raspberries

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

      For the crumble topping:

    1. Preheat the oven to 180 degrees C. Grease and line a 28cm round cake tin.
    2. Place all the crumble ingredients into a food processor and process to form fine crumbs.
    3. Cream the butter and sugar together until light and creamy. Add the eggs one at a time, beating after each addition. Fold in the sifted dry ingredients, alternating with the sour cream. Try to start and finish with the dry ingredients.
    4. For the cake:

    5. Spread half the cake batter into the base of the tin and sprinkle over the berries. Top with the remaining batter and sprinkle crumble topping on top.
    6. Bake one hour or until a skewer inserted in the cake comes out clean. Cool in the tin before turning out.

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    Reviews in English (1)


    I cooked this in a 10" springform pan at 350 degrees F for 1 hour and 20 minutes. In the future, I will cook at a 375 temperature. I didn't have caster sugar, so I just pulsed regular sugar in the food processor to reach a fine texture, and used strawberries instead of raspberries. Great moist cake texture, with a layer of fresh fruit in the center, and a rich and buttery-cinnamon crumble on the top. Very nice recipe.  -  21 May 2013