Blueberry Crumble Cake

Blueberry Crumble Cake

  • 5 ¼ oz butter, softened
  • 7oz caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 6 oz EasiYo Greek Style Plain 2% Yogurt
  • Zest of 1-2 lemons
  • 7 ½ oz cup self-raising flour
  • 7 oz frozen blueberries

Crumble Topping:

  • 4 ½ oz crunchy cereal
  • 2 Tbsp butter, melted
  • 1 Tbsp flour
  • 1 Tbsp brown sugar


  1. Put all the Crumble Topping ingredients into a food processor and pulse until just combined but not completely chopped.  Set aside until needed.
  2. Preheat over to 320°F.  Line a 9" springform cake tin with baking paper
  3. Take the blueberries out of the freezer to slightly defrost
  4. Cream the butter and sugar until light and fluffy. Add the eggs one at a time beating well in between. 
  5. Beat in the yogurt, vanilla and lemon zest.
  6. Gently stir in the sifted flour until just combined.
  7. Spread ½ the cake mixture into the tin and sprinkle over the blueberries.
  8. Carefully spread the remaining cake mixture over the blueberries.
  9. Cook for 50 minutes until the cake is ¾ cooked through.
  10. Gently sprinkle over the crumble mixture and cook for a further 10-15 minutes.
  11. To test if the cake is cooked through, poke a skewer into the middle and it should come out clean.
  12. Allow to cool for an hour before serving. Serve with extra yogurt on the side.

Note: This cake is best eaten on the day of baking so the crumble topping is crisp.