Blueberry crumble cake recipe

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serves: 4 - 6
Skill: medium
Cost: cheap
Prep: 25 min
Cooking: 1 hr

Nutrition per portion

Calories 664 kCal 33%
Fat 26.7g 38%
  -  Saturates 3g 15%
Carbohydrates 96.2g 33%
  -  of which Sugars 54g 60%
Protein 9.6g 19%
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  • Bursting with sweet berry flavour – this blueberry crumble cake combines two of our favourite treats.

    This blueberry crumble cake has an exciting mix of textures and flavours that promise a real melt-in-your-mouth experience. You’ve got the golden and crunchy crumble topping and soft blueberries with the sweet moist sponge and sharp tang of the fruit. A great alternative for an easy pud after Sunday lunch, it’s ready in just under an hour and a half. And gives you 10 tasty slices to tuck into. Finish with some warm custard or even a generous helping of cream.



    • 330g plain flour
    • 225g caster sugar
    • 2½tspn baking powder
    • ½tspn cinnamon
    • 150g blueberries
    • 1 egg
    • 175ml whole milk
    • 80ml vegetable oil
    • Zest of 1 lemon
    • Crumble topping:
    • 60g chopped pecans or walnuts
    • 60g Demerera sugar
    • 30g plain flour
    • 100g blueberries
    • 2tbspn vegetable oil


    • Sift together the flour, sugar, baking powder and cinnamon into a large bowl then toss the blueberries through the mix.

    • In a separate bowl beat together the egg, milk, oil and lemon zest.

    • Pour the wet ingredients onto the dry ingredients and mix until just combined and pour into the prepared tin.

    • For the topping mix together the nuts, sugar, flour and blueberries and sprinkle over the top of the cake mixture and drizzle the oil over the top.

    • Bake for 55 to 60 minutes or until a cocktail stick inserted in the centre of the cake comes out clean. Remove from the oven and allow to cool for 10 minutes then turn out onto a serving plate.

    Top tips for making blueberry crumble cake:

    We've used fresh blueberries here, but feel free to swap for frozen blueberries (thawed) if you have them to hand instead.

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