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  • Blueberry and Blackberry Streusel Cake
Blueberry and blackberry streusel cake

Blueberry and Blackberry Streusel Cake

Brought to you by: OcadoLife
    12 serving
4.6 5 ratings Review this recipe

Prep time:

Cook time:

Serves: 12

Streusel comes from the German for ‘sprinkle’. Try our easy take on a crumble-topped classic.
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Ingredients

  • 250g plain flour, plus 4tbsp for the topping
  • 100g granulated sugar, for the topping
  • 125g butter, softened for the cake, plus 50g chilled and diced for the topping
  • 250g golden caster sugar
  • 3 free-range eggs, lightly beaten
  • 2 tsps baking powder
  • 225g thick greek yoghurt
  • 225g blackberries
  • 225g blueberries

Method

Step 1

Preheat oven to 180°C/160°C fan/gas 4 and fully line a 23cm square tin with greaseproof paper.

Step 2

First prepare the topping: mix the flour and sugar in a bowl and rub the butter in until it resembles a breadcrumb texture, then set aside.

Step 3

For the cake mixture, cream the butter and sugar together until light and fluffy, then gradually add the eggs.

Step 4

Sift in the flour and baking powder, and tip in the yoghurt. Fold everything together until well combined, then spoon into the tin. Level the surface and evenly scatter over ¾ of the fruit.

Step 5

Now scatter over the crumble topping, followed by the remaining berries.

Step 6

Bake for 45-50 mins until golden and the cake starts to come away from the edges of the tin. Cool in the tin for 15 mins on a wire rack before removing.

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