Blueberry cake with a crunchy topping

Blueberry cake with a crunchy topping

Total: 1 hr 10 min. | Active: 20 min.
Nutritional value / piece: 99 kcal
, Fat: 4 g
, Carbohydrate: 13 g
, Protein: 2 g

This cake is quick and easy to make. It has a soft base, a layer of juicy fruit and a delicious, crunchy topping. This cake tastes great with a coffee and can also be made with mixed berries, apples, cherries, peaches or apricots. Using seasonal fruit means that this versatile cake can be enjoyed all year round. It can be eaten on its own, or with vanilla custard or a scoop of ice cream.


25 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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150 g white flour
100 g sugar
1 tsp baking powder
1 pinch salt
50 g butter, melted, left to cool
1 egg
1 egg yolk
90 g plain yoghurt
150 g blueberries

Crunchy topping

70 g sugar
40 g rolled oats
40 g almonds, coarsely chopped
30 g butter, soft
½ tsp cinnamon
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One square springform pan (approx. 23 cm), base lined with baking paper, sides greased.

How it's done

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Mix the flour, sugar, baking powder and salt in a bowl. Whisk together the butter, egg, egg yolk and yoghurt, add to the flour, mix into a smooth batter. Transfer the batter to the prepared tin, top with the blueberries.

Crunchy topping

Mix the sugar, oats, almonds, butter and cinnamon with a fork to form a crumbly mixture, spread on top of the blueberries.

To bake

Approx. 40 mins. in the centre of an oven preheated to 160°C. Increase the temperature to 180 °C and bake for a further 10 mins. Remove from the oven, allow to cool in the tin for approx. 20 mins., remove the tin frame, slide the cake onto a cooling rack, leave to cool.

Good to know
Tip: Prior to serving, decorate the cake with blueberries as desired.

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