Blueberry Crumb Cake

Crumb Cake is not as popular as Devil’s Food cake or your run of the mill sponge cake, but it should be! What makes this cake so special is the streusel topping that you usually get on top of pies. Imagine a crumble topping but on cake. Now, who wouldn’t want that? This recipe features the wonderful flavor of Blueberry which makes you think that you’re eating a pie and a cake at the same time. You can serve this for breakfast as it does not have too much sugar, and you can even serve this for afternoon tea.

Serving Size: 5
Prep Time: 20 minutes
Cook Time: 40 minutes


•9 oz. all-purpose flour
•½ cup granulated sugar
•2 tsp baking powder
•½ cup milk
•1 egg, beaten
•¼ cup butter, softened and cubed
•1 tsp lemon zest
•2 cups blueberries
•¼ cup all-purpose flour
•1/3 cup brown sugar
•½ tsp ground cinnamon
•¼ cup chopped nuts
•3 Tbsp. cold butter


1.Preheat your oven to 350F and prepare a 9” glass square baking dish by greasing and dusting flour to coat the surface.
2.In a large mixing bowl, combine the flour, baking powder, and granulated sugar. Add in the milk, lemon zest, and butter. Mix using a spatula or your hands until you have a dense and sticky batter. Do not add more liquid as the batter should be very thick.
3.Fold in the berries and pour into the prepared baking dish.
4.To make the streusel topping, combine the flour, sugar, cinnamon, and nuts in a food processor and blitz until you have the texture of sand. Add in the cold butter and blitz until crumbly. If doing by hand, you may “cut” the butter in using a knife. The streusel should be ready when you are able to press the crumble together with your fingers.
5.Sprinkle the crumble over the top of your cake batter.
6.Bake for 40 minutes or until a toothpick comes out clean when inserted in the middle.