Blueberry Buckle Cake
Member recipe

Blueberry Buckle Cake

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(1 ratings)

Member recipe by


Serves 10

Delicious Blueberry sponge cake topped with a crumble topping

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  • For the cake
  • 260g Plain Flour
  • 1tsp Baking Powder
  • 1/2tsp Salt
  • 1 1/2tsp Ground Ginger
  • 60g Butter (slightly softened)
  • 160g Caster Sugar
  • 1 Egg
  • 1/2 cup of Milk
  • 2packs of Blueberries (frozen or fresh)
  • For the topping
  • 100g Caster Sugar
  • 50g Plain Flour
  • 1/2tsp Mixed Spice OR Ground Ginger (nutmeg also works well)
  • 50g Butter chilled and cubed


    1. Preheat oven to 375(f) 190(c) fan oven.
    2. Spray a 9 inch sq glass baking dish with non-stick spray.
    3. In a mixing bowl combine Flour, Baking Powder, Salt and Ground Ginger.
    4. In a new mixing bowl beat butter and sugar until light and fluffy approx 2 minutes with an electric mixer.
    5. Add Egg and beat until well mixed. Add 1/3 of flour mix and beat on low speed then add 1/3 of milk and mix, repeat alternatively until all mixture and milk is combined.
    6. Stir in Blueberries and pour into prepared dish.
    7. For the Topping: Put the Sugar, flour, spice and butter into a new bowl and work in with your hands until the mix is a smooth crumble texture.
    8. Spinkle on the top of your cake mixture and bake for approx 35-45 minutes OR until golden brown and a fork comes out of the mixture cleanly.
    9. Serve hot or cold with cream or custard.

Comments, questions and tips

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25th Nov, 2009
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25th Nov, 2009
What a fantastic cake, so easy to make and tastes DIVINE. Had some hot when it was cooked with cream and again this morning I had some cold for breakfast (beats Starb**ks blueberry cake hands down). I think next time I might try it with Apple and Blackberries instead Ive got a feeling that will work just as well. This ones a keeper for me.
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