I made this for my boyfriend and his mum and they both loved it!! they ate the entire thing between them in less than a day! Thank you jemma for getting me back into baking!
I have made this cake so many times and is great! I love it. made cupcakes today and they turned out great too. 12 cupcakes I baked them at 180 for about 40-45 min.
Made this cake with peaches instead of blueberries - turned out beautiful, not too moist, and not too dry - just perfect. Will be experimenting with different fillings. Thanks! ♥
Slowly going through all the amazing recipes in this channel - I made this today for my parents who are visiting from Morocco! They absolutely loved it! I used frozen blueberries and reduced the sugar slightly - the result was perfect! simple to make yet super impressive! Thank you and I cannot wait to try more and more recipes from here!
Originally the Streusel are made with really cold butter by crumbling it with just sugar and flour (which is how my grandma makes them). Great recipe (as always) and greetings from Germany :)
Hey Jemma, thanks for sharing this recipe! I just made this and it came out beautifully. For those who are trying it, the cake batter would come out a little thicker than what you're used to, but stick to the recipe and somehow the cake would work its own magic. The cake was fluffy and moist, and the tartness of the blueberries complemented the sweetness of the streusel topping. That said, my family prefers less sweet dessert so I cut the sugar in the streusel to 80g, and that in the cake to 130g. This recipe is going into my recipe book for sure!
The streusel topping is the most brilliant idea ever! I tried it on top of my easter buns instead of just plain sugar, and instead of cinnamon I used lemon+vanilla+rhum flavour. They turned out so yummy they didn't need any filling! Thank you thank you so much!!!
I made this recipe today. Since blueberrys and buttermilk is one of my favorite combos, I used buttermilk instead of the milk and added vanilla extract to the batter. It turned out great! Very delicious, moist and not too sweet. I think it would also make great muffins. Thank you for the inspiration Jemma :)
This recipe is to die for! Came.out perfect. I doubled the recipe to get 2 8inch cakes. I saw a few posts about the strussel not working out. This will happen if you do not allow your melted butter to completely cool. The hot butter will melt the sugar.
I love this recipe and I make it all the time. Unfortunately when I went to make it this time, I had no fresh or frozen blueberries so I figured I would try to substitute it with chopped up fresh strawberries. It turned out amazing!
Thanks for the recipes. I've tried it yesterday and it turned out perfectly. It's fluffy and moist inside, and crumbly outside. I used wild blueberries, so it even gives a pleasant sour which goes perfectly with the sweetness of the cake.
I made it yesterday but I didn't have blueberry. I just substitute with strawberry. It was amazing. My parents and my relatives really liked them. Very crunchy on top, really soft inside and the strawberry just balanced the sweetness of the streusel. Can't wait to try your other recipes. :)
I love to bake, but after recently having baby number 2 time is limited! Love this recipe. Easy, can do it in one bowl and delicious! Have swapped blueberries for raspberries and equally delicious. Definitely a golden oldie! Thanks Cupcake Jemma 👏😊🎂
@cupcakejemma I did what your recipe says and it turns out to amazing! ❤❤❤ just added cashew nuts for another texture when eating ❤ Instead of making it in a round pan I used loaf pan. A fan from Philippines!
To those of you that does not have scales: Crumble -3 tbsp melted unsalted butter/oil -1/3 cup white sugar -1/3 cup plain flour -1/2 tsp ground cinnamon Sponge -2/3 cup white sugar -1/4 cup melted butter/oil -1 egg -1/2 cup milk -1 1/2 cups plain flour -2 tsp baking powder -1/2 tsp salt -2 1/4 cups blueberries, fresh or frozen -oil/butter for greasing -flour for flouring Yes, I tested it out myself. You’re welcome.
Today has been the 3rd time I've made this and finally got it right! 1st attempt - used the wrong tin size so majorly over cooked it 2nd attempt - overbaked it cos i didnt realise my oven runs 30 degrees hotter than it says 3rd time - SO SOFT AND FLUFFY!
For me, the crumble was way much sugary when it came out but the cake itself was THE PERFECTION. Thanx Jemma!! Oh, and I put some almond powder for the nutty flavor in the cake batter and it worked really well!
+Just Add Cupcake she has a recipe for carrot cake cupcake which I've tried before and it was delishhh! perhaps instead of putting the batter in cupcakes, you can pour it in a cake pan :)
Hi!Im so surprised about your subscribers 'cause yesterday,you only got 490,300 but when i woke up,you got more than 490,900!!congrats!keep up the good work!
I made this. Not a fan of blueberry 's so I let them go kind of mushy and sweet, used a lot less but my family and I loved it. Will defo make it again.
Gonna try to make this with apples and cinnamon instead of blueberries as I have loads of apples :-) , let ya know how it turns out. So ........... I made this last night with apples ( uncooked )/cinnamon/ginger and it was absolutely delicious :-) everyone at worked loved it - I made it in a long 2lb loaf tin :-)
I made this cake about a week ago, it was so good that I had to make it again. This time I made it with fresh raspberries. I can smell it baking as I am type this comment.😉👍🍰
Oh yes!!! Just made this and love it a lot! Easy but with a special and surprising taste. Definitely on the favorites list 😊 thanx for sharing, keep up the good work!
Jemma you should definitely try crushing in digestive biscuits and cornflakes into your streusel, it adds great texture, depth and sweetness; my cornflake crumble cake has to be my signature cake!
175g margarine 150g caster sugar 3 eggs 200g self raising flour ½ tsp baking powder 1 tsp vanilla extract Zest of 1 lemon 75g natural yoghurt 125g self raising flour 80g margarine 45g caster sugar Zest of 1 lemon 60g unsweetened cornflakes 60g digestive biscuits, crushed Preheat the oven to 180°C. Line a 20cm square baking tin with baking parchment to leave overhangs over 2 sides so you can lift out the cake. For the streusel, rub the margarine into the flour, sugar and mixed spice until it resembles breadcrumbs. Do not work into dough, however some larger chunks, no larger than the size of peas, are acceptable. Crush the cornflakes into the streusel by hand and add in the fine biscuit crumbs. Mix until they are incorporated and set aside. Place all of the ingredients for the cake into a bowl except the yoghurt and beat until it is smooth and has a dropping consistency. Fold through the yoghurt until the cake batter is not streaky. Pour half of the cake mixture into the cake tin. Sprinkle over a thin layer of the streusel and lightly push into the cake mix. Pour over the rest of the cake mix and top with the remaining streusel, but you do not need to push it in. Bake for about 20 - 25 minutes until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in the tin for about 10 minutes before lifting the cake out, cutting into 16 squares and serving on a cake stand.
I wanted to make something like this last week but I couldn't find a recipe I was satisfied with but I think this one will almost do it! A splash of vanilla and a good pinch of lemon zest and I'm good to go :D Love the simplicity though, hopefully this turns out great. My cupcakes never turn out right, I think it's the oven/altitude difference.
I stopped the vid before you poured the double cream. It was perfection already. I wanna make this but I have no blueberries left :( I do have mixed frozen berries tho...
Hello. Isn't the cake turn out too sweet? 100gr sugar in crumble and 175gr in cake itself, i'm so curious about the sweetness, because i don't want to ruin the final thing)
peteandpirates I thought it would turn out too sweet as well but it actually turned out fine. I think it’s because blueberries are quite a sour fruit so it balances out the sweetness, although I’m not an expert 👍💛
you prolly dont care but if you are bored like me during the covid times you can watch pretty much all of the latest movies and series on InstaFlixxer. Been streaming with my brother these days :)
*Looks A-MA-ZING.* _Tip: You could whip the cream ever so slightly (not even soft peaks) so that it doesn't flow as freely and the cake doesn't soak in as much of it._
It looks very nice indeed....not a fan of blueberries...so I'm going to make mine with fresh peaches...oh, I can't wait to dig into a cool slice. Thank you for sharing'.
Thank you so much for this recipe - I just made it a few hours ago to celebrate my 21st and it turned out beautifully! Except I didn't have a loose bottom cake tin, so it turned out looking a little like a volcano hahaha. It was my first time baking too and I had a friend to help, but everyone was just so blown away by how it looked and tasted!
For my version of crumble 30g almond flour 40g flour 80g sugar 44g butter a pinch of salt cinnamon powder -> into the freezer For batter 175g sugar 4Tb oil (sunflower) 1 large egg --> until pale 120ml milk Little bit of vanilla extract 225g flour 2ts baking powder 1/2ts salt 220g blue berries 180°C 50-55min
This looks so delicious! I also just thought about how all recipes for crumbly sugar toppings are always done with a kind of brown sugar. Is there a scientific reason behind that, like it doesn't work with white sugar? Or just an aesthetic thing?
Great recipe. The cake turned out to be amazing fluffy and tasty though I had some leftover streusel... Didn't need to use the whole quantity in this recipe.
