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–+ servings
Cajun Steak Linguine

Blueberry Crumble Cake

Cajun Steak Linguine not in the mood? Try this classic Blueberry Crumble Cake recipe instead. With a creamy layer & crunchy topping, it's perfect for dessert or brunch.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 12 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 packet cook-and-serve vanilla pudding powder about 3.4 oz
  • 400 ml milk
  • 200 g all-purpose flour
  • 50 g ground almonds
  • 130 g cold butter cubed
  • 1 large egg
  • 80 g granulated sugar
  • 1 pinch salt
  • 500 g fresh blueberries frozen work too
  • 1 teaspoon vanilla extract
  • 100 g granulated sugar
  • 1 packet vanilla pudding powder yes, a second one!

Equipment

  • Medium saucepan for pudding
  • Measuring cups and spoons
  • Two mixing bowls one large, one medium
  • Whisk and spatula
  • 9x13 inch baking pan

Method
 

  1. Make the vanilla pudding according to packet instructions using the 400 ml of milk, whisking continuously to avoid lumps. Cool completely with plastic wrap on the surface.
  2. In a large mixing bowl, combine flour, ground almonds, sugar, and salt. Add cold butter and egg. Rub together until mixture resembles coarse, damp sand. Press firmly into a greased 9x13 inch baking pan. Set aside.
  3. In another bowl, toss blueberries with the second packet of pudding powder and 100g sugar. Drizzle with vanilla extract and mix gently to coat.
  4. Whisk cooled pudding to smooth it out, then spread evenly over the base. Scatter the blueberry mixture on top. Bake in a preheated oven at 350°F (180°C) for 45-55 minutes until bubbly and golden brown.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 350IUVitamin C: 8mgCalcium: 80mgIron: 1mg

Notes

Keep butter cold for a flaky base. If using frozen blueberries, toss them in directly without thawing to prevent sogginess. It’s okay to make the cake a day ahead; it flavors meld beautifully. For variations, consider mixing in other berries or adding lemon zest for brightness. Enjoy with ice cream or a dusting of powdered sugar!
Tried this recipe?Let us know how it was!