Apple and Blueberry Crumble Cake Recipe

My husband taught me how to make Apple Crumble previously. It’s his specialty as it’s probably the only sweet treat he has ever mastered to make. 😆 But of course, it’s also a dessert treat that means something special to the both of us (click on the apple crumble link above to read the full story).

To celebrate our 14-year friendship anniversary in the month of August, I took the husband’s regular apple crumble recipe one step further and attempted to make a crumble cake – an Apple and Blueberry Crumble Cake. 😉

Apple and Blueberry Crumble Cake Recipe

Apple and Blueberry Crumble Cake or Pudding

I made this Apple and Blueberry Crumble Cake with more liquid than usual just to find out if a denser texture would work better for this recipe.

Well, I didn’t serve up this cake when it was fresh out of the oven. Kept it in the fridge till the next day and warmed up a few slices to eat. Surprisingly, they were still moist. In fact, the texture was like a cross between a dense bread pudding and a cake. If you had tried Asian kueh kueh before, yes, the texture did resemble that of kueh too. 😀

Apple and Blueberry Crumble Cake Recipe

The cake paired really well with the crumble topping that was crunchy, buttery and sweet, with a lovely hint of cinnamon too. We could still taste the crunch of the apples and the blueberries would just pop in the mouth.

Overall, not too sweet and not too greasy. Perfect tea time treat. 😉

Apple and Blueberry Crumble Cake Recipe
  • 350g plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp sunflower oil
  • 140g light brown sugar
  • 2 eggs
  • 1 cup milk
  • 200g Greek yogurt
  • 125g fresh blueberries
  • 1 Fuji apple, diced
Streusel topping:
  • 60g unsalted cold butter, cut into small cubes
  • 120g plain flour
  • 1/2 tsp ground cinnamon
  • 60g light brown sugar
  • pinch of salt
For the streusel topping, combine the flour, cinnamon, sugar and salt in a bowl. With your hands, rub the butter with the flour mixture till it resembles crumbs. Set aside.
Preheat oven to 180 deg C. Line a 10″ round cake tin with parchment paper.
In a mixing bowl, sift together the flour, baking powder and salt.
In another mixing bowl, combine the oil, sugar, eggs, milk and yogurt. Whisk to mix.
Fold the flour mixture into the wet mixture till just about combined.
Lightly stir in the blueberries and apples.
Pour the batter into the cake tin and sprinkle the streusel topping on top.
Bake for 60 minutes.

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