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

Ingredients:Decoration

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…