Blueberry Crumble Cake

Recipe by Lara Ronzi.

Take an english classic like the humble fruit crumble. Turn it into a cake. What else do you need to know? Genius idea. Here’s Lara’s recipe…


For the filling:

250g of blueberries (or any other fruit)
70g sugar
Lemon juice
20g butter

For the crumble:

360g plain flour
240g unsalted butter
240g cane sugar
1 vanilla pod
2-3 amaretti biscuits (optional)


24cm circular shallow baking tray

Preparation method

To prepare the filling melt the butter in a pan. Once the butter has melted add the fruit, lemon juice and sugar and cook for 1 minute. Leave to cool.

Turn the oven on at 180°C.

For the crumble pastry cut the butter into cubes to soften it.

In a bowl mix the flour, the cane sugar, scrape in the vanilla pod, crumble in the amaretti and softened butter. Working quickly mix the ingredients together with your hands until you have a consistent crumble throughout.

Butter a 24cm circular tray and layer half the crumble across the base. Spread the fruit filling evenly and top with the remainder of the crumble.

Bake in the oven for 30-40 minutes until it is golden brown.

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