Blueberry Crumble Cake

I have a billion blueberries in my fridge that need using up and after making blueberry muffins last weekend, well I barely made a dent in the stash, so here is another blueberry recipe, should you ever find yourself in the same situation.

This cake is moist , bursting with scrumptious blueberries. Nothing too fancy about it really, the crumble topping is a nice addition and gives the cake some bite. Simple is whats needed sometimes. This cake is not fussy, overly rich or heavy its just a lovely light bake.  

This cake is lovely with a brew and even better with custard.


A blueberry and pecan crumble cake thats topped with a layer of sweet nutty crumble, flavoured with a subtle hint of cinnamon.  This recipe can be adapted so easily by replacing the blueberries with raspberries and the pecans for nut of your choice.

Everyone needs a perfect recipe for blueberry crumb cake, or at least everyone who loves blueberries, cake and making people happy with summery blueberry goodness, well i would have if i have remember to pick up the tin of cake before dashing off to work. Sorry guys.

Blueberry Crumble Cake
Serves 10
Blueberry Loaf with a crumble topping
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  1. 90g Butter
  2. 190g plain flour
  3. 190g caster sugar
  4. 3 eggs
  5. 1 tsp baking powder
  6. 2 tsp ground cinnamon
  7. 25ml milk
  8. 100g fresh or frozen (and defrosted) blueberries
  9. 50g pecans, chopped
For the crumble topping
  1. 25g plain flour
  2. 10g unsalted butter
  3. 15g soft light brown sugar
  4. 20g pecans, chopped
  5. 1 tsp ground cinnamon
  1. Preheat the oven to 170°C and line a loaf tin.
  2. First make the crumble topping. In a bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the remaining ingredients, and then set aside.
  3. Next make the sponge.Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter and sugar until light and fluffy.
  4. Add the eggs in one at a time, mixing well, on a medium speed. Make sure that you stop and scrape down the bowl before adding the next egg.
  5. Next add the flour, baking powder, salt and ground cinnamon followed by the milk.
  6. Mix well on a medium speed after each addition, scraping down the sides of the bowl once again to ensure all the ingredients are incorporated.
  7. Once the batter is smooth and even add the blueberries and chopped pecans, stirring them into the batter by hand and making sure they are evenly distributed. Pour the batter into the loaf tin and sprinkle the crumble mixture over the top.
  8. Bake in the oven for 50–60 minutes or until a skewer inserted into the middle comes out clean. Allow the loaf to cool fully before cutting in to slices.
  1. Enjoy 🙂
Adapted from Hummingbird Bakery


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