Blueberry Crumble Cake


2 cups all purpose or pastry flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup soft butter (or part olive or coconut oil)
1/2 cup sugar
1/2 cup plain yogurt
2 eggs

crumble top:
3/4 cup all purpose flour
1/3 cup sugar
1/4 cup butter
a pinch of cinnamon


1. For the crumble mix together the flour, sugar and cinnamon.
2. Work in the cold butter until mixture resembles breadcrumbs.
3. Sprinkle a spoonful of very cold water over and rub the mixture to form larger crumbs if desired.
4. Place in fridge until ready to use.

Cake Layer:

1. Cream together butter and sugar then beat in the eggs and vanilla.
2. Add flour mixture alternately with the yogurt. Mix until smooth.
3. Spread the dough into a wax paper lined 8″X8″ inch pan. Sprinkle the blueberries on top, then the crumbs.
4. Bake for 45-50 minutes in a preheated 180deg C (350deg F) oven until golden. (test with a toothpick).
5. Cool in pan before removing to a cooling rack.

tip: Dust the blueberries with a little flour before distributing them on the batter.

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