Blueberry crumble cake

Indulge in the delightful flavors of our Blueberry Crumble Cake—a moist and tangy treat made with fresh blueberries, a hint of lemon, and topped with a crunchy quinoa-cinnamon crumble. Perfect for any occasion, this easy-to-follow recipe combines the richness of buttermilk and the zestiness of lemon for a harmonious blend of sweet and tart. Bake your way to bliss with this irresistible cake that's sure to impress family and friends alike!

  • 22 Apr 2025
  • Cook time 70 min
  • Prep time 20 min
  • 8 Servings
  • 14 Ingredients

Blueberry crumble cake

Blueberry crumble cake is a delightful dessert that combines the sweet and tangy flavor of blueberries with a buttery, crumbly topping. It's perfect for any occasion, whether you're serving it at a family gathering or enjoying a slice with a cup of coffee. This recipe is simple to follow and promises a moist, flavorful cake with a perfect crumble topping.

Ingredients:

1/3 cup butter
70g
1 cup sugar
200g
2 eggs
100g
1 tsp vanilla extract
4g
2 tbsp lemon zest
30g
1 tbsp lemon juice
5g
2 cups self-raising flour
300g
1 cup buttermilk
230g
2 cups blueberries
300g
1/2 cup brown sugar
120g
1/2 cup all-purpose white wheat flour
60g
1/2 cup quinoa
120g
1 tsp cinnamon
3g
1 tsp ground nutmeg
5g

Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour an 9-inch round cake pan.
2. Prepare the Crumble Topping:
- In a medium bowl, combine the brown sugar, all-purpose flour, quinoa, cinnamon, and ground nutmeg.
- Add the cold, cubed butter to the mixture. Use your fingers or a pastry cutter to blend the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
3. Make the Cake Batter:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Mix in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the self-raising flour to the batter, alternating with the buttermilk. Begin and end with the flour, mixing just until combined. Be careful not to overmix.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
4. Assemble the Cake:
- Pour the cake batter into the prepared baking dish, spreading it out evenly.
- Sprinkle the crumble topping evenly over the cake batter.
5. Bake:
- Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean and the crumble topping is golden brown.
- If the topping begins to brown too quickly, cover the cake loosely with aluminum foil.
6. Cool and Serve:
- Allow the cake to cool in the baking dish on a wire rack.
- Once cooled, cut into slices and serve. This cake pairs beautifully with a cup of coffee or tea.

Tips:

- Ensure your butter is at room temperature before starting to make it easier to cream with sugar.

- Gently fold in the blueberries to prevent them from breaking and turning the batter purple.

- Use fresh lemon zest and juice for the best flavor.

- If you don't have self-raising flour, you can make your own by combining plain flour with baking powder and salt.

- For a crunchier topping, you can add chopped nuts such as almonds or walnuts to the crumble mixture.

- Let the cake cool completely before cutting to ensure it holds together well.

Your blueberry crumble cake is now ready to be enjoyed! The combination of a moist, tangy cake with the sweet crumble topping is simply irresistible. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. This cake is sure to become a favorite in your dessert repertoire.

Nutrition Facts
Serving Size190 grams
Energy
Calories 450kcal22%
Protein
Protein 8g5%
Carbohydrates
Carbohydrates 80g23%
Fiber 2.99g8%
Sugar 44g43%
Fat
Fat 10g12%
Saturated 4.82g16%
Cholesterol 70mg-
Vitamins
Vitamin A 90ug10%
Choline 55mg10%
Vitamin B1 0.18mg15%
Vitamin B2 0.09mg7%
Vitamin B3 0.97mg6%
Vitamin B6 0.06mg4%
Vitamin B9 30ug7%
Vitamin B12 0.13ug5%
Vitamin C 3.91mg4%
Vitamin E 0.45mg3%
Vitamin K 8ug7%
Minerals
Calcium, Ca 40mg3%
Copper, Cu 0.16mg18%
Iron, Fe 1.23mg11%
Magnesium, Mg 33mg8%
Phosphorus, P 110mg9%
Potassium, K 160mg5%
Selenium, Se 14ug25%
Sodium, Na 24mg2%
Zinc, Zn 0.93mg8%
Water
Water 60g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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