I made this for my boyfriend and his mum and they both loved it!! they ate the entire thing between them in less than a day! Thank you jemma for getting me back into baking!
I have made this cake so many times and is great! I love it. made cupcakes today and they turned out great too. 12 cupcakes I baked them at 180 for about 40-45 min.
Slowly going through all the amazing recipes in this channel - I made this today for my parents who are visiting from Morocco! They absolutely loved it! I used frozen blueberries and reduced the sugar slightly - the result was perfect! simple to make yet super impressive! Thank you and I cannot wait to try more and more recipes from here!
Hey Jemma, thanks for sharing this recipe! I just made this and it came out beautifully. For those who are trying it, the cake batter would come out a little thicker than what you're used to, but stick to the recipe and somehow the cake would work its own magic. The cake was fluffy and moist, and the tartness of the blueberries complemented the sweetness of the streusel topping. That said, my family prefers less sweet dessert so I cut the sugar in the streusel to 80g, and that in the cake to 130g. This recipe is going into my recipe book for sure!
The streusel topping is the most brilliant idea ever! I tried it on top of my easter buns instead of just plain sugar, and instead of cinnamon I used lemon+vanilla+rhum flavour. They turned out so yummy they didn't need any filling! Thank you thank you so much!!!
I made this recipe today. Since blueberrys and buttermilk is one of my favorite combos, I used buttermilk instead of the milk and added vanilla extract to the batter. It turned out great! Very delicious, moist and not too sweet. I think it would also make great muffins. Thank you for the inspiration Jemma :)
This recipe is to die for! Came.out perfect. I doubled the recipe to get 2 8inch cakes. I saw a few posts about the strussel not working out. This will happen if you do not allow your melted butter to completely cool. The hot butter will melt the sugar.
Made this cake with peaches instead of blueberries - turned out beautiful, not too moist, and not too dry - just perfect. Will be experimenting with different fillings. Thanks! ♥
I made it yesterday but I didn't have blueberry. I just substitute with strawberry. It was amazing. My parents and my relatives really liked them. Very crunchy on top, really soft inside and the strawberry just balanced the sweetness of the streusel. Can't wait to try your other recipes. :)
Thanks for the recipes. I've tried it yesterday and it turned out perfectly. It's fluffy and moist inside, and crumbly outside. I used wild blueberries, so it even gives a pleasant sour which goes perfectly with the sweetness of the cake.
Originally the Streusel are made with really cold butter by crumbling it with just sugar and flour (which is how my grandma makes them). Great recipe (as always) and greetings from Germany :)
@cupcakejemma I did what your recipe says and it turns out to amazing! ❤❤❤ just added cashew nuts for another texture when eating ❤ Instead of making it in a round pan I used loaf pan. A fan from Philippines!
I love this recipe and I make it all the time. Unfortunately when I went to make it this time, I had no fresh or frozen blueberries so I figured I would try to substitute it with chopped up fresh strawberries. It turned out amazing!
To those of you that does not have scales: Crumble -3 tbsp melted unsalted butter/oil -1/3 cup white sugar -1/3 cup plain flour -1/2 tsp ground cinnamon Sponge -2/3 cup white sugar -1/4 cup melted butter/oil -1 egg -1/2 cup milk -1 1/2 cups plain flour -2 tsp baking powder -1/2 tsp salt -2 1/4 cups blueberries, fresh or frozen -oil/butter for greasing -flour for flouring Yes, I tested it out myself. You’re welcome.
I made this. Not a fan of blueberry 's so I let them go kind of mushy and sweet, used a lot less but my family and I loved it. Will defo make it again.
For me, the crumble was way much sugary when it came out but the cake itself was THE PERFECTION. Thanx Jemma!! Oh, and I put some almond powder for the nutty flavor in the cake batter and it worked really well!
Today has been the 3rd time I've made this and finally got it right! 1st attempt - used the wrong tin size so majorly over cooked it 2nd attempt - overbaked it cos i didnt realise my oven runs 30 degrees hotter than it says 3rd time - SO SOFT AND FLUFFY!
Hello. Isn't the cake turn out too sweet? 100gr sugar in crumble and 175gr in cake itself, i'm so curious about the sweetness, because i don't want to ruin the final thing)
peteandpirates I thought it would turn out too sweet as well but it actually turned out fine. I think it’s because blueberries are quite a sour fruit so it balances out the sweetness, although I’m not an expert 👍💛
I love to bake, but after recently having baby number 2 time is limited! Love this recipe. Easy, can do it in one bowl and delicious! Have swapped blueberries for raspberries and equally delicious. Definitely a golden oldie! Thanks Cupcake Jemma 👏😊🎂
Oh yes!!! Just made this and love it a lot! Easy but with a special and surprising taste. Definitely on the favorites list 😊 thanx for sharing, keep up the good work!
+Just Add Cupcake she has a recipe for carrot cake cupcake which I've tried before and it was delishhh! perhaps instead of putting the batter in cupcakes, you can pour it in a cake pan :)
Hi Jemma! Looks delicious!😄😄 If you were to make individual blueberry crumble cakes in muffin tin, how long would you bake them for? Also, same temperature? Thanks!!
Love this recipe and made it so many times and it is a huge success. Just one question though Jemma how do you stop the blueberries all sinking to the bottom?
Hi!Im so surprised about your subscribers 'cause yesterday,you only got 490,300 but when i woke up,you got more than 490,900!!congrats!keep up the good work!
Hi Jemma. I love ur recipes. I want to try this cake. Can I use tinned blueberry pie filling as we don't get fresh blueberries nor frozen. Also can I add a tsp or so of lemon curd in the batter to give it a tangy taste? Waiting to have ur advice. Thanks
Gonna try to make this with apples and cinnamon instead of blueberries as I have loads of apples :-) , let ya know how it turns out. So ........... I made this last night with apples ( uncooked )/cinnamon/ginger and it was absolutely delicious :-) everyone at worked loved it - I made it in a long 2lb loaf tin :-)
I made this cake about a week ago, it was so good that I had to make it again. This time I made it with fresh raspberries. I can smell it baking as I am type this comment.😉👍🍰
Jemma you should definitely try crushing in digestive biscuits and cornflakes into your streusel, it adds great texture, depth and sweetness; my cornflake crumble cake has to be my signature cake!
175g margarine 150g caster sugar 3 eggs 200g self raising flour ½ tsp baking powder 1 tsp vanilla extract Zest of 1 lemon 75g natural yoghurt 125g self raising flour 80g margarine 45g caster sugar Zest of 1 lemon 60g unsweetened cornflakes 60g digestive biscuits, crushed Preheat the oven to 180°C. Line a 20cm square baking tin with baking parchment to leave overhangs over 2 sides so you can lift out the cake. For the streusel, rub the margarine into the flour, sugar and mixed spice until it resembles breadcrumbs. Do not work into dough, however some larger chunks, no larger than the size of peas, are acceptable. Crush the cornflakes into the streusel by hand and add in the fine biscuit crumbs. Mix until they are incorporated and set aside. Place all of the ingredients for the cake into a bowl except the yoghurt and beat until it is smooth and has a dropping consistency. Fold through the yoghurt until the cake batter is not streaky. Pour half of the cake mixture into the cake tin. Sprinkle over a thin layer of the streusel and lightly push into the cake mix. Pour over the rest of the cake mix and top with the remaining streusel, but you do not need to push it in. Bake for about 20 - 25 minutes until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in the tin for about 10 minutes before lifting the cake out, cutting into 16 squares and serving on a cake stand.
For my version of crumble 30g almond flour 40g flour 80g sugar 44g butter a pinch of salt cinnamon powder -> into the freezer For batter 175g sugar 4Tb oil (sunflower) 1 large egg --> until pale 120ml milk Little bit of vanilla extract 225g flour 2ts baking powder 1/2ts salt 220g blue berries 180°C 50-55min
I wanted to make something like this last week but I couldn't find a recipe I was satisfied with but I think this one will almost do it! A splash of vanilla and a good pinch of lemon zest and I'm good to go :D Love the simplicity though, hopefully this turns out great. My cupcakes never turn out right, I think it's the oven/altitude difference.
I stopped the vid before you poured the double cream. It was perfection already. I wanna make this but I have no blueberries left :( I do have mixed frozen berries tho...
Hi can you do a date and walnut cake as my dad asked me to make him one but I don't know if I made it right, thank you xxps I love your videos so much xxx
you can juat change the blueberries to dates n walnuts.. but make sure you chopped the walnuts and bake it then for the dates yoy can chopped to the size as you desire..
Great recipe. The cake turned out to be amazing fluffy and tasty though I had some leftover streusel... Didn't need to use the whole quantity in this recipe.
This looks so delicious! I also just thought about how all recipes for crumbly sugar toppings are always done with a kind of brown sugar. Is there a scientific reason behind that, like it doesn't work with white sugar? Or just an aesthetic thing?
It looks very nice indeed....not a fan of blueberries...so I'm going to make mine with fresh peaches...oh, I can't wait to dig into a cool slice. Thank you for sharing'.
A scale is inexpensive and could be the most helpful baking tool in your kitchen. I've had so many headaches and imperfect results with the imperial measurements.
I made this for my boyfriend and his mum and they both loved it!! they ate the entire thing between them in less than a day! Thank you jemma for getting me back into baking!
Anyone else still making this in 2021? Jemma, listening to you in this video is basically a summer tradition for me now. Thank you!
I have made this cake so many times and is great!
I love it.
made cupcakes today and they turned out great too. 12 cupcakes I baked them at 180 for about 40-45 min.
Monique Daniëls great idea, I'm going to try to make cupcakes too. Thank you.
Monique Daniëls I was wondering about turning it into cupcakes also... did you ice them and if so did it make the crumble bit soggy??
lulu Gregory no I did'nt ice them and they turned out great!!! Just the batter into bakingcups and the steusel on top.
I batter makes 12 larges cupcakes. I baked them voor 40-45 min on 180 c.
Monique Daniëls hi did you pre-heat your oven?
Slowly going through all the amazing recipes in this channel - I made this today for my parents who are visiting from Morocco! They absolutely loved it! I used frozen blueberries and reduced the sugar slightly - the result was perfect! simple to make yet super impressive! Thank you and I cannot wait to try more and more recipes from here!
Hey Jemma, thanks for sharing this recipe! I just made this and it came out beautifully. For those who are trying it, the cake batter would come out a little thicker than what you're used to, but stick to the recipe and somehow the cake would work its own magic.
The cake was fluffy and moist, and the tartness of the blueberries complemented the sweetness of the streusel topping. That said, my family prefers less sweet dessert so I cut the sugar in the streusel to 80g, and that in the cake to 130g. This recipe is going into my recipe book for sure!
The streusel topping is the most brilliant idea ever! I tried it on top of my easter buns instead of just plain sugar, and instead of cinnamon I used lemon+vanilla+rhum flavour. They turned out so yummy they didn't need any filling! Thank you thank you so much!!!
I made this recipe today.
Since blueberrys and buttermilk is one of my favorite combos, I used buttermilk instead of the milk and added vanilla extract to the batter. It turned out great! Very delicious, moist and not too sweet. I think it would also make great muffins.
Thank you for the inspiration Jemma :)
I have bake this cake so many time and it always comes out perfect and super delicious. Thank you Jemma for this wonderful recipe. Simple love it.
This recipe is to die for! Came.out perfect. I doubled the recipe to get 2 8inch cakes. I saw a few posts about the strussel not working out. This will happen if you do not allow your melted butter to completely cool. The hot butter will melt the sugar.
i just made this without the crumble and it’s delicious! i added some lemon juice and zest and did it all by hand, yummy!!
Made this cake with peaches instead of blueberries - turned out beautiful, not too moist, and not too dry - just perfect. Will be experimenting with different fillings. Thanks! ♥
I should try this also🤗 thanks
That's right. A lot of fruits go really well with this kind of cake. I have tried with mangoes, apples, peaches, strawberries and raspberries.
Made this in muffin tins, baked at 180C for 30 mins and they turned out amazing! Soft and moist! DELICIOUS
Oh yes! I love this kind of cake with crumbly topping.
she's made carrot cupcakes
I made it yesterday but I didn't have blueberry. I just substitute with strawberry. It was amazing. My parents and my relatives really liked them. Very crunchy on top, really soft inside and the strawberry just balanced the sweetness of the streusel. Can't wait to try your other recipes. :)
Jemma,you are truly the best baker I've ever seen.
Thanks for the recipes. I've tried it yesterday and it turned out perfectly. It's fluffy and moist inside, and crumbly outside. I used wild blueberries, so it even gives a pleasant sour which goes perfectly with the sweetness of the cake.
About 3 years late but I just baked this today and I absolutely love it!! The crumble tastes amazing!! Thank you for this recipe Jemma :D
This is bombbb.. I didn't have blueberries on hand..
I did the streusel and a marble chocolate... Everyone loved it at home
I love each and every recipe on your channel and all the tips you give. You inspire me to bake. Daily.
Looks really yummy, moist and fluffy,I bake the cupcake version of that same cake, I'll try your recipe and make the cake version this time:)
I made this yesterday - We ate it warm out of the oven. Soooo f.ing delicious! Thank you, thank you, thank you for this awesome recipe!
Originally the Streusel are made with really cold butter by crumbling it with just sugar and flour (which is how my grandma makes them). Great recipe (as always) and greetings from Germany :)
Hi Jemma, I love your baking videos. I will try this crumble cake this week. thank you...
@cupcakejemma I did what your recipe says and it turns out to amazing! ❤❤❤ just added cashew nuts for another texture when eating ❤
Instead of making it in a round pan I used loaf pan.
A fan from Philippines!
the best recipe ever... I just luved it... n the results were perfect everytime I tried
I love this recipe and I make it all the time. Unfortunately when I went to make it this time, I had no fresh or frozen blueberries so I figured I would try to substitute it with chopped up fresh strawberries. It turned out amazing!
Hey, how many grams of strawberry did you use? 225 gram like the blueberry version? Thanks for your help!
@@midnight_moonyy yes the same amount. 225g.
@@Mousland-723 thank you!!
@@midnight_moonyy enjoy. I add a bit of lemon zest too
@@Mousland-723 That’s a great idea! Thanks a lot!
Jemma I always learn new things with you !! Thank you very much!
To those of you that does not have scales:
Crumble
-3 tbsp melted unsalted butter/oil
-1/3 cup white sugar
-1/3 cup plain flour
-1/2 tsp ground cinnamon
Sponge
-2/3 cup white sugar
-1/4 cup melted butter/oil
-1 egg
-1/2 cup milk
-1 1/2 cups plain flour
-2 tsp baking powder
-1/2 tsp salt
-2 1/4 cups blueberries, fresh or frozen
-oil/butter for greasing
-flour for flouring
Yes, I tested it out myself.
You’re welcome.
Thank you so much for translating!
just made it and the cake came out perfect ! tastes delish 😀😀thankuu for the perfect recipe .. you r my favorite jemma.. i love u 😙😙
I made this and it was a huge hit at the macmillan coffee morning, thanks cupcake Jemma
I tried it and it turned out AMAZING 🤯💜💜
I made this cake today and it was delicious. Soft cake and the crumble is an interesting combination. Thank you :)
Yum!!! Just baked this and it’s out of the oven smelling delicious!! 😋
Very yummy cake, made it yesterday and it was fantastic. Thank you Jemma
My favourite cake absolutely delicious. My family love it too. Thankyou Jemma.
Hey I tried this cake with raspberries and it was amazing! Highly recommend❤️
I made this. Not a fan of blueberry 's so I let them go kind of mushy and sweet, used a lot less but my family and I loved it. Will defo make it again.
For me, the crumble was way much sugary when it came out but the cake itself was THE PERFECTION. Thanx Jemma!! Oh, and I put some almond powder for the nutty flavor in the cake batter and it worked really well!
This is one of the favourite recipes in our house! I've got some blueberries in the fridge at the moment waiting to be baked into this deliciousness!
Today has been the 3rd time I've made this and finally got it right!
1st attempt - used the wrong tin size so majorly over cooked it
2nd attempt - overbaked it cos i didnt realise my oven runs 30 degrees hotter than it says
3rd time - SO SOFT AND FLUFFY!
I made this recipe today, but as I didn't have blueberrys, I just replaced it with dark chocolate! Reeeeeeally tasty
I made this today and it was absolutely delicious! Thank you so much for this recipe 💛
Hello. Isn't the cake turn out too sweet? 100gr sugar in crumble and 175gr in cake itself, i'm so curious about the sweetness, because i don't want to ruin the final thing)
peteandpirates I thought it would turn out too sweet as well but it actually turned out fine. I think it’s because blueberries are quite a sour fruit so it balances out the sweetness, although I’m not an expert 👍💛
You never fail to make my mouth water!
I love to bake, but after recently having baby number 2 time is limited! Love this recipe. Easy, can do it in one bowl and delicious! Have swapped blueberries for raspberries and equally delicious. Definitely a golden oldie! Thanks Cupcake Jemma 👏😊🎂
Wow that is really easy when you said your going to take a piece I asked myself is that it I'm for sure going to try to make this!!
I really love, love, love this CAKE!!!😍
Thankx Jemma xxx
omg, it came up perfectly, the most beautiful scene in a kitchen!!! 💕
Oh yes!!! Just made this and love it a lot! Easy but with a special and surprising taste. Definitely on the favorites list 😊 thanx for sharing, keep up the good work!
That looks so good, never thought about making a crumble top that way.
Wow I just made this and just wow. Its lush
God, that looks delicious! +CupcakeJemma you are killing me with these yummy recipes!!
I could marry this girl for the things she make! She is such a JEM!
Can u make a carrot cake please?
+Just Add Cupcake she has a recipe for carrot cake cupcake which I've tried before and it was delishhh! perhaps instead of putting the batter in cupcakes, you can pour it in a cake pan :)
She has already done that
Ok tysm haven't seen that
SPECSAVERS!
지민김
+Cupcake Jemma Could I substitute the Demerera Sugar for brown sugar. Maybe that'll give the the strudel a deep flavor too.
I know this is late but yes you can. I did it with brown sugar and it turned out great.
Made this tonight with wild blueberries and it turned out fabulous!
I love to try this cake recipe, look very nice and yummy. Thank you for the video.
Ive made it last linght its was super delicious . Thanks jemma
This is mouthwatering nd looking so moist and yummy...Definetley trying this😙
Hi Jemma! Looks delicious!😄😄 If you were to make individual blueberry crumble cakes in muffin tin, how long would you bake them for? Also, same temperature? Thanks!!
Please upload more often because I can never have enough of your videos!!!😂❤️❤️
Love this recipe and made it so many times and it is a huge success. Just one question though Jemma how do you stop the blueberries all sinking to the bottom?
What's worked for me in recipes like this is coating the blueberries in a tablespoon of flour before adding them to the batter
Hi!Im so surprised about your subscribers 'cause yesterday,you only got 490,300 but when i woke up,you got more than 490,900!!congrats!keep up the good work!
I just made it but i changed oil -> butter and blueberry-> mulberry
it came out perfect
thank you so much
Hi Jemma. I love ur recipes.
I want to try this cake. Can I use tinned blueberry pie filling as we don't get fresh blueberries nor frozen.
Also can I add a tsp or so of lemon curd in the batter to give it a tangy taste? Waiting to have ur advice. Thanks
It's also my favourite. Easy and yummy. Thanks for sharing
Gonna try to make this with apples and cinnamon instead of blueberries as I have loads of apples :-) , let ya know how it turns out.
So ........... I made this last night with apples ( uncooked )/cinnamon/ginger and it was absolutely delicious :-) everyone at worked loved it - I made it in a long 2lb loaf tin :-)
Sound interesting might give this a go
@@MA-nx4md I've made it four times now with apple, blueberries and pears 😃
I made this cake about a week ago, it was so good that I had to make it again. This time I made it with fresh raspberries. I can smell it baking as I am type this comment.😉👍🍰
Jemma you should definitely try crushing in digestive biscuits and cornflakes into your streusel, it adds great texture, depth and sweetness; my cornflake crumble cake has to be my signature cake!
175g margarine
150g caster sugar
3 eggs
200g self raising flour
½ tsp baking powder
1 tsp vanilla extract
Zest of 1 lemon
75g natural yoghurt
125g self raising flour
80g margarine
45g caster sugar
Zest of 1 lemon
60g unsweetened cornflakes
60g digestive biscuits, crushed
Preheat the oven to 180°C. Line a 20cm square baking tin with baking parchment to leave overhangs over 2 sides so you can lift out the cake.
For the streusel, rub the margarine into the flour, sugar and mixed spice until it resembles breadcrumbs. Do not work into dough, however some larger chunks, no larger than the size of peas, are acceptable. Crush the cornflakes into the streusel by hand and add in the fine biscuit crumbs. Mix until they are incorporated and set aside.
Place all of the ingredients for the cake into a bowl except the yoghurt and beat until it is smooth and has a dropping consistency. Fold through the yoghurt until the cake batter is not streaky.
Pour half of the cake mixture into the cake tin. Sprinkle over a thin layer of the streusel and lightly push into the cake mix. Pour over the rest of the cake mix and top with the remaining streusel, but you do not need to push it in.
Bake for about 20 - 25 minutes until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in the tin for about 10 minutes before lifting the cake out, cutting into 16 squares and serving on a cake stand.
For my version of crumble
30g almond flour
40g flour
80g sugar
44g butter
a pinch of salt
cinnamon powder
-> into the freezer
For batter
175g sugar
4Tb oil (sunflower)
1 large egg
--> until pale
120ml milk
Little bit of vanilla extract
225g flour
2ts baking powder
1/2ts salt
220g blue berries
180°C 50-55min
Batter
175 g sugar
4 tbsp veg oil
3 mid egg
120 mm whole milk
225 g plain flour
2 tsp baking soda
1/2 tsp salt
OMG! My mom makes this all the time for me!! It's my favorite cake recipe!!
💕💕💕
it looks like a giant cookie !!! i have to try this with chocolate chips !
oh so delicious, the best cake that I have baked!!!
I have made this cake today and it was a success！
i tried the recipe and it was so delicious !!!
I didn't know you could use plain flour for cake, looks lovely x
Almost to 500,000 subscribers, Jemma!
I wanted to make something like this last week but I couldn't find a recipe I was satisfied with but I think this one will almost do it! A splash of vanilla and a good pinch of lemon zest and I'm good to go :D Love the simplicity though, hopefully this turns out great. My cupcakes never turn out right, I think it's the oven/altitude difference.
Hi Gemma, would I need to change the baking time if i wanted to make this as a muffin? Thank you
I stopped the vid before you poured the double cream. It was perfection already. I wanna make this but I have no blueberries left :( I do have mixed frozen berries tho...
Hi can you do a date and walnut cake as my dad asked me to make him one but I don't know if I made it right, thank you xxps I love your videos so much xxx
you can juat change the blueberries to dates n walnuts.. but make sure you chopped the walnuts and bake it then for the dates yoy can chopped to the size as you desire..
I will be trying this, this week
Just watched this.. cant wait to try it 🤤
Just made a dairy free version of this cake for afternoon tea. Everyone loved it.
Just tried making this. Usually Jemma’s recipes are way too sweet, but this one was one of the better recipes. The topping IS a bit too sweet though
hi jemma, i saw this video yesterday. make this last night. yummmssss.
Great recipe. The cake turned out to be amazing fluffy and tasty though I had some leftover streusel... Didn't need to use the whole quantity in this recipe.
Looks delicious!! Thanks Jemma 😀😀👍🏻
I really like your all recipes
I just used another influencers recipe and the result was way too sweet. I wish I had found this first
Just tried your recipe, love it.
Can you use self raising flour instead and omit the baking powder
Hello jemma :)
plz plz plz plz show how to do blueberry cup cake & also choc chip cupcake....plzzzzzzzz
This looks so delicious! I also just thought about how all recipes for crumbly sugar toppings are always done with a kind of brown sugar. Is there a scientific reason behind that, like it doesn't work with white sugar? Or just an aesthetic thing?
It looks very nice indeed....not a fan of blueberries...so I'm going to make mine with fresh peaches...oh, I can't wait to dig into a cool slice. Thank you for sharing'.
I made this and swapped the blueberries to raspberries. Perfect!
When using frozen blueberries is it better to use them straight from the freezer or defrost and strain liquid?
can you start listing the ingredients in imperial measurements as well as metric ?
+aidden zanutto convert them yourself! I use a website called traditional oven, just click on the conversion link :)
thanks for the website
A scale is inexpensive and could be the most helpful baking tool in your kitchen. I've had so many headaches and imperfect results with the imperial measurements.
Great Recipe! Loved it!!! 🙌🙌❤️❤️
can you do a video about the pepermint cream cake cupcake? it was one of the best cupcakes wich I eat... greetings from germany