Blueberry Crumb Cake
Prep time
Cook time
Total time
A crumbly, moist coffee cake with lots of blueberries.
Recipe type: Cake
Serves: 8
For the topping:
  • 40g all-purpose flour (organic)
  • 100g granulated sugar
  • 1 tsp ground cinnamon
  • 60g butter (organic), cold, cut into cubes
  • pinch of salt
For the cake batter:
  • 240g all-purpose flour (organic)
  • 2 tsp baking powder
  • pinch of salt
  • 60g butter (organic)
  • 150 granulated sugar
  • 2 tbsp dark rum
  • 2 medium-sized eggs (organic)
  • 1 tsp vanilla extract
  • 120ml whole milk (organic)
  • 350g blueberries
  • 25g ground almonds (organic)
  1. Preheat the oven to 175°C. Line a square 20 x 20 cm baking pan with parchment paper.
  2. For the topping, in a bowl, whisk together the flour, sugar, cinnamon and salt. Add the cubes of butter and work it in with your hands until large crumbs form. Refrigerate the topping.
  3. For the cake batter, whisk the flour, baking powder and salt together in a small bowl.
  4. In a large bowl, cream the butter and sugar until it is pale and fluffy. Add the dark rum, eggs and vanilla extract and beat the batter until combined. Mix in the dry ingredients in three batches, alternating with the milk and beginning and ending with the flour. With each addition beat the batter until just combined. Using a spatula, carefully fold in the blueberries. Transfer the batter into the prepared baking pan and smooth the top. Sprinkle with ground almonds and the prepared streusel topping. Bake the cake for 40-45 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 30 minutes before transferring to a wire rack. Dust the cake with confectioner's sugar before serving.
* Slightly adapted from Smitten Kitchen
Recipe by Bowsessed™ at