Blueberry Crumble Cake

Blueberry Crumble Cake (Blueberry Streusel Cake) is a perfect addition to your tea or coffee time. This is a moist blueberry cake filled with generous number of blueberries and topped with a delicious crispy crumble. The best part of the recipe is you can simply change the fruit according to the season.

Ingredients:Cake Batter

  • Salted Butter (Room Temperature) – 80g
  • Sugar – 80g
  • Eggs – 03
  • Fresh Milk – ¼ cup
  • Vanilla – 01 tsp
  • Baking Powder – 02 tsp
  • All-purpose Flour – 165g
  • Fresh Blueberries – 200g

Ingredients:Crumble Topping

  • All-purpose Flour – 85g
  • Salted Butter (Room Temperature) – 55g
  • Brown Sugar – 50g
  • Ground Cinnamon – ¼ tsp


  • Icing Sugar

How to cook:

  • For the crumble topping, combine flour, sugar, and ground cinnamon together. Add butter into the same bowl and mix until mixture feels crumbly. Keep it aside.
  • To make the cake batter, in a separate bowl, beat butter and sugar until it becomes thick and pale in color.
  • Add eggs one at a time and beat more.
  • Add vanilla and fresh milk.
  • In a separate small bowl, combine flour and baking powder together. Gradually add this flour mixture to the butter mixture.
  • When the flour combined well add half of the blueberries to the batter.
  • Transfer the batter into 8” size round baking tray and put rest of the blueberries on top.
  • Spread the crumble topping on top and then bake the cake around 40mins under 180C in a pre-heated oven.
  • After baking let the cake cool down around 15 mins and then dust with some powdered sugar.
  • Enjoy…
  • Blueberry Crumble Cake
    Blueberry Crumble Cake
    Blueberry Crumble Cake
    Blueberry Crumble Cake
    Blueberry Crumble Cake
    Blueberry Crumble Cake


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