- Tried & Tasted -

Sunday, 24 August 2014

Blueberries Crumble Cake

Blueberries are selling at a very low price in the supermarket this week. 4 boxes of ORGANIC blueberries going for $8.35, that is like $2 for each pack. I grabbed 8 boxes and used 2 boxes today to make a crumble cake.  I like the idea of a crumble cake (known also as coffee cake by the Americans, even though there is no coffee used in the recipe) because I get to enjoy both the cake and the cookie like crumble. :)

I have used the blueberries muffins recipe from earlier post and instead of baking into individual cupcake, I bake it in a 9" round pan and added crumble on top of the cake.

Blueberries Crumble Cake Recipe
107g organic unbleached all purpose flour (ordinary all purpose flour will work too)
36g cake flour
99g sugar
30g vegetable oil (I used sunflower oil)
29g butter, melted
89g plain Greek yoghurt, unsweetened and unflavored
1 egg
1/4 tsp salt
1/2 tbsp baking powder
3/4 tsp homemade vanilla essence/ any vanilla essence
zest of 1 lemon
125g of fresh blueberries (frozen ones should work too, I used 2 boxes, 250g)


  1. Preheat oven to 180 degree Celsius. Place rack in the middle of the oven. Grease and line the bottom of a 9" round pan.
  2. In a bowl of a stand mixer, lightly beat together oil, butter, vanilla, lemon zest, eggs and yoghurt.
  3. In a separate bowl, whisk together flour, sugar, baking powder and salt.
  4. With mixer turn to low speed, slowly add in the dry ingredients. Mix until just combined. Do not over mix. 
  5. Remove bowl from mixer and fold in gently the blueberries. 
  6. Pour the batter into the prepared 9" pan.
  7. Sprinkle the top of the cake with the crumble (recipe below).
  8. Place into oven and bake for 35 - 40 min or until crumble is lightly golden brown. 
  9. Let the cake cool in the pan on a cooling rack for 1 hour. 

Crumble Topping
53g unbleached all purpose flour
65g sugar
43g unsalted butter, cold
1/8 tsp salt

  • Using a pastry cutter, cut the butter into the rest of the ingredients above until the mixture resembles fine breadcrumb. 
  • Keep the mixture cold in the fridge until it is time to top the cake.
Now you see them,

Now they hide.
Once they are baked, their purple juice gave them away. :)

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