Blueberry Crumb Cake

I love every kind of crumb cake. If there’s crumbs on top, I’m in. It gives the cake that extra sweetness and crunch and there’s a lot of taste in that crumble too, I’m telling you. This time I made a Blueberry Crumb Cake since these blue little fruits are super healthy and in season. Enjoy it with a scoop of vanilla ice cream!


For the dough

  • 100g sugar
  • 150g flour
  • 1 tsp baking powder
  • 50g butter
  • 2 eggs
  • 100g of greek yogurt
  • 150g fresh blueberries

For the crumbs

  • 75g of sugar
  • 50g oats
  • 30g butter
  • 1 tsp cinnamon
  • 30g almonds, chopped

How to make Blueberry Crumb Cake

Preheat your oven to 160 degrees celsius. You’ll need a spring form of around 20cm.

Mix flour, sugar and baking powder in a bowl. Mix butter, eggs and yogurt and add to the flour and mix to a smooth dough. Put the dough into the prepared form and spread the blueberries on top.

For the crumb topping, mix sugar, oats, almonds, butter and cinnamon with a fork (or your hands) to a crumbly mixture, spread on the blueberries on top of the cake.

Bake for 40 minutes in the oven. Increase temperature to 175 degrees and bake for another 10-15 minutes. Take out and cool down!

Did you make this recipe?
I’d love to hear how it turned out for you! Leave a comment below and share a picture of your meal on Instagram with the hashtag #butterbunsandbasil

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