Almost healthy blueberry crumb cake
Streusel topping
  • 2.5 oz unsalted butter, at room temperature
  • ¼ cup caster sugar
  • ¼ cup light brown sugar
  • ⅓ cup whole wheat flour
  • ¼ tsp salt
  • ½ cup chopped walnuts
  • 2 cups fresh blueberries
  • 1 cup plus 2 tsp plain flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp ground cinnamon
  • ½ cup light brown sugar
  • grated zest of 1 lemon
  • 3 oz unsalted butter, at room temperature
  • 2 eggs, at room temperature
  • 1 tsp vanilla extract
  • ½ cup milk
  1. Preheat oven to 175°C and place a rack in the centre of the oven.
  2. Spray an 8-inch square baking pan with non-stick spray.
  3. Using a fork, combine the ingredients for the streusel topping (except the walnuts) together.
  4. Stir in the walnuts and keep covered with cling wrap and refrigerated until required.
  5. Toss blueberries with 2 teaspoons of plain flour.
  6. In a large bowl, sift remaining plain flour, whole wheat flour, baking powder, baking soda, cinnamon and salt. Whisk to combine.
  7. In the bowl of a standing mixer, rub sugar and zest together with fingertips until sugar is moist and fragrant.
  8. With the paddle attachment, cream sugar with butter at medium speed till light.
  9. Add eggs one by one, beating for about a minute after each addition.
  10. Beat in the vanilla extract.
  11. Reduce mixer speed to low and add in the flour mixture and milk alternately, starting and ending with the flour mixture.
  12. The batter will be thick. Stir in the blueberries with a rubber spatula.
  13. Pour batter into the prepared pan and smoothen out the top.
  14. Break refrigerated streusel topping into pieces and scatter over the top of the cake.
  15. Bake for about 60 minutes, until the top is golden brown.
  16. Transfer cake to a rack to cool.
  17. Serve warm or at room temperature.
Recipe adapted from "Baking, from my home to yours"
Recipe by Delicacious | A Food Blog at