Blueberry crumble cake

A cake that is packed with fruit so you can say it is ‘one of your 5-a-day’ sounds a dream. And this blueberry cake just fits the bill!

To be honest it is a bit premature to have seasonal blueberries from the UK, but with their season passing over the summer this is a real summer time cake.    

The fresh moist blueberries contrast with the crunch crumble topping that serves well with a bit of doubl cream or vanilla ice cream.


240g flour

2tsp baking powder

1/2 tsp salt

55g butter

150g sugar

1 lemon zest

1 egg

1 tsp vanilla extract

125 ml milk

400g blueberries

Crumb topping

40g flour

100g sugar

1tsp cinnamon

55g butter

55g walnuts


Preheat the oven to 190 oC

Cream together the butter,sugar and lemon zest  

Gradually add the eggs and vanilla into the mix and continue to whisk until encorporated 

Fold in the dry ingredients (flour, baking powder and salt) as well as the milk   

Once mixed together add the blueberries and continue to mix  

Once combined add to the cake tin   

Make the crumb topping by mixing all the ingredients together and rub in the butter until large crumbs form


Roughly chop the walnuts and mix into the crumble 

 Top the cake with the crumble and bake for 40 minutes 

Finish with a dusting of icing sugar and serve



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