Blueberry Crumb Cake

This quick-to-mix batter is perfect for baking a blueberry crumb cake. The secret is in its delicious crumb topping, sprinkled over the berries. Frozen blueberries work wonderfully for this recipe, too.


8 dl / 520 g plain flour

4 dl / 340 g caster sugar

2 tsp vanilla sugar

1 tbsp baking powder

250 g butter, melted

200 ml buttermilk

2 eggs



In a bowl, mix together the flour, sugars and baking powder. Stir in the melted butter with a wooden cooking fork until the mixture is crumbly in texture. Put aside a cupful of the crumb mixture. To the remaining mixture, add the buttermilk and eggs and mix thoroughly. Spread the batter in an oven tray lined with parchment paper. Scatter over the blueberries and then sprinkle over the reserved crumb mixture. Bake in a 200 °C oven for about 30 to 40 minutes or until cooked through.


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