Piece of homemade blueberry cake

With its juicy blueberries and crunchy topping, this cake is perfect for serving to company — or eating for breakfast!

Start to finish: 1 hour 20 minutes (20 minutes active)

Servings: 10



  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup melted butter


  • 1-1/4 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/2 tablespoon baking powder
  • Pinch of salt
  • 1/2 cup melted butter
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup milk
  • 1-1/2 cup frozen or fresh blueberries


  1. Preheat oven to 350 ºF. Line a 9-inch square cake pan with parchment paper.
  2. In a medium bowl, combine the dry crumble ingredients and then add the butter. Mix and set aside.
  3. In another bowl, combine flour, white sugar, baking powder and salt.
  4. In a third bowl, cream the butter and brown sugar. Gradually mix in the vanilla, eggs and milk until smooth.
  5. Add a third of the flour mixture at a time, gradually combining the ingredients until you have a uniform batter. Add the blueberries and stir.
  6. Pour the batter into the prepared cake pan and top with the crumble.
  7. Bake for about 1 hour, or until a tooth pick inserted in the middle of the cake comes out dry.
  8. Serve as is or with a scoop of vanilla ice cream.

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