Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Tuesday, 21 May 2013

Blueberry Crunch Cake

(Another repost from an earlier time.  A delicious blueberry cake.  We love blueberries, and I try to incorporate them into our diet as regularly as I can.  We have about six of our own high bush berry bushes now, and they really produce a lot during picking season. Yum! Yum!)

I wanted to use up some of the blueberries that I have stored in my freezer. I always have some there. Whenever the store puts them on special I buy up extra punnets of them and stick them straight into the freezer.

That makes them ever so handy to use in cakes and puddings, crumbles and pies.

You can use them straight from the freezer without thawing them out. They work like a charm as long as you are using them to cook with.

I have never tried eating frozen blueberries, except in smoothies, and they work pretty well in those as well. A little frozen fruit makes a smoothie a beautiful thing in my opinion.

I remembered this fabulous recipe I have for a blueberry crumb cake, that has a wonderfully moist texture and is topped by a delicious crumble crunch.

You will love this. Your family will love this. Your guests will love this.
EVERYONE will love this!!

It's a KEEPER. Need I say anymore???

I think not! Let the pictures speak for themselves.

*Blueberry Crunch Cake*
Serves 8
Printable Recipe

A delicously moist cake, stogged to overflowing with blueberries and topped with a lovely sweet crunch! This is fabulous.

280G (2 cups) flour
300g (1 1/2 cups) caster sugar
5 1/2 (2/3 cup) ounces butter
2 tsp baking powder
1 tsp salt
250ml (1 cup) milk
2 large eggs, separated
1 tsp vanilla
1 X 200g (approx. 2 cups) blueberries

To serve:
pouring cream or custard

Preheat the oven to 180*C/350*F. Butter a 9 X 13 inch nonstick baking pan. Set aside.

Whisk together the flour and sugar. Rub in the butter with your fingertips, until the mixture resembles fine dry bread crumbs. Remove 3/4 of a cup of this to use for the topping, and set it aside. To the remainder add the salt and baking powder. Beat in the egg yolks, vanilla and milk. Blend together well.

Beat the egg whites until stiff. Fold them into the batter. Spread the batter into the prepared pan. Sprinkle the blueberries evenly over top of all. Sprinkle the reserved crumb mixture over top of the blueberries.

Bake in the heated oven for 40 top 50 minutes, until the cake is well risen and golden brown along the edges and is completely set in the middle and tests done. Remove from the oven to a wire rack to cool and serve warm from the pan with some pouring cream or custard.

Note - the leftovers are delicious!


  1. This is definitely a cake I'll be making very soon, Marie!

  2. Looks lovely! I'm just getting ready to post a similar raspberry cake, it's my idea of the perfect breakfast :)

  3. This looked so yummy I ran out and got blueberries and made the cake yesterday. Looked and smelled so wonderful fresh out of the over I had to cut a piece warm. Delicious!!!

  4. So glad you enjoyed Stephanie!! I agree, its a real keeper!


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