Blueberry and Lemon Crumble Cake

This is one of those very rare moments in which I draw rather direct inspiration and part of a recipe from someone else. However, there is no shame to be had in this particular case, since when my mother showed the photo to me I knew at once that a similar result had to be achieved. Of course, the recipe has been altered a little; the original contained no blueberries, was party to an orange instead of a lemon and lacked oats, not to mention the fact that the quantities are a little different. Still, enough was drawn from this particular recipe to warrant a mention – thank you, Mail on Sunday and each and every one of your entrails, most suited to middle aged women.

This is the first recipe I’ve ever posted that uses blueberries; they’re usually so expensive. However, in the past week or so my local supermarket has been stocking beautifully plump and juicy blueberries for the rather generous price of £2 for 400g. At this price I couldn’t possibly say no; since the cake is so delicious doing so would have branded me immoral. I’ve always been under the impression that blueberries, particularly cooked blueberries, go rather well with lemon. As it turns out, my supposition was entirely correct and the two layers, both of which contain a rather oxymoronic tart-sweetness, worked wonderfully together. If you love crumble as much as I do, this cake is a real must.

As far as the crumble is concerned, one may use whichever crumble one prefers. The original recipe, for instance, used a ground almond crumble. Ultimately, it doesn’t really matter – the idea behind this cake is what is most important. However, it is very important that the crumble is cooked for long enough to go crispy, otherwise it’ll simply fall off your cake as you turn it out. Indeed, the same advice goes for the cooling period afforded to the cake following the baking process.

Please enjoy my cake and if you’re feeling in a particularly benevolent mood feel free to ‘like’ me on Facebook (See tab on the right).

Blueberry and Lemon Crumble Cake

Makes one 9” cake


For the sponge – 

• 2 large eggs

• 190g self-raising flour

• 130g golden caster sugar

• 130g butter

• The zest of 1 lemon

For the crumble –

• 75g plain flour

• 75g butter

• 75g caster sugar

• 100g rolled oats

• 200g blueberries


1. Preheat the oven to 190C and grease a 9” cake tin. The method for the sponge is the same as it is in all recipes. Cream the butter and sugar; beat in the eggs one at a time; fold in the flour and the zest gently. Transfer the batter to the tin and bake for 20 minutes.

2. While the cake is baking, prepare the crumble by whisking together the flour, butter and sugar, before using one’s fingers to work in the oats – it should resemble large breadcrumbs. Mix this with the blueberries and tip onto the top of the cake after the 20 minutes has lapsed. Sprinkle with a little more sugar and return to the oven.

3. After 40 minutes the top should have turned golden brown and many of blueberries will have burst. Remove from the oven and leave to cool for 10 minutes before turning out. It is ready to eat, with a dollop of whipped cream, immediately.

Cost: Since blueberries are unusually cheap at the moment, this cake isn’t as expensive as it would once have been. Indeed, since the other ingredients are fairly standard, economical cake ingredients, this summer-time treat should set one back a mere £3.20!

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108 comments on “Blueberry and Lemon Crumble Cake

  1. cookinginsens
    May 30, 2012 at 5:07 pm

    Nice cake Frugal 🙂

  2. magefesausa
    May 30, 2012 at 5:11 pm

    Blueberrys go well with cream of cheese too, the taste is great and they show a wonderful color!

    • frugalfeeding
      May 31, 2012 at 9:07 am

      Ahha – I’ll bear that in mind! I smell a cheesecake!

  3. Peter - The Roaming GastroGnome
    May 30, 2012 at 5:16 pm

    I wish I could bake cakes better than I do!

    • frugalfeeding
      May 31, 2012 at 9:06 am

      I’m sure you bake cakes just fine – just takes a little practice and accuracy.

  4. glutenfreehappytummy
    May 30, 2012 at 5:48 pm

    holy cow that looks so amazing! i absolutely LOVE blueberries! especially when they’re in a delicious pastry like that! thanks for sharing!

    • frugalfeeding
      May 31, 2012 at 9:06 am

      Thanks, Caralyn! Thanks for commenting – the flavours worked so well.

  5. makingitwithdanielle
    May 30, 2012 at 5:51 pm

    This looks fantastic… no better combo than blueberries and lemon if you ask me!

  6. lorrielorrieb
    May 30, 2012 at 6:49 pm

    I LOVE that fork!!

    • frugalfeeding
      May 31, 2012 at 9:05 am

      Haha – thanks! Rather a lot of people do 🙂

      • lorrielorrieb
        May 31, 2012 at 6:51 pm

        It looks like it would make anything taste fancy!

      • Spoon Feast
        June 2, 2012 at 12:40 pm

        What kind of fork it it? It is quite unique.
        Blueberry and Lemon are fabulous together, great compliment to each other.
        Great cake!

        • frugalfeeding
          June 5, 2012 at 10:42 pm

          One that performs the function of a fork I suppose :D. Thanks!

  7. ohmygoodygoodness
    May 30, 2012 at 7:17 pm

    Oh my! That looks delicious!

  8. Cathy
    May 30, 2012 at 7:17 pm

    Very nice… can imagine this with a cup of Earl Grey!

  9. Pasta Princess
    May 30, 2012 at 8:09 pm

    Beautiful! I love blueberries and lemon.

    • frugalfeeding
      May 31, 2012 at 9:03 am

      Thanks! They make such a great combination don’t they?

  10. Caitlin
    May 30, 2012 at 8:39 pm

    what an amazing looking dessert! i’ve always been a big fan of crumble top cakes and this one is no exception.

  11. Heather
    May 30, 2012 at 8:59 pm

    Beautiful photos! I love the classic combo of Blueberries and Lemon, this is the perfect way to celebrate your bargain blueberries 🙂

    “thank you, Mail on Sunday and each and every one of your entrails, most suited to middle aged women” – I am still trying to translate this

    • frugalfeeding
      May 31, 2012 at 9:02 am

      Thanks, Heather! Haha – the Mail on Sunday is a newspaper, the entrails are the pullouts that reside within and are mostly read by middle aged women :D.

  12. thesinglegourmetandtraveller
    May 30, 2012 at 10:06 pm

    I love blueberries, I love lemons and I love crumble … this just has to be good!!

  13. Margarita
    May 30, 2012 at 11:11 pm

    Blueberries & lemon are a great combo. I like to gently rub fresh blueberries with a therapeutic grade lemon essential oil. Divine. It’s hot in NYC and I’ve turned my oven off for the summer, so I’m REALLY enjoying your crumble pictures! Thanks!

    • frugalfeeding
      May 31, 2012 at 9:01 am

      They are indeed! That’s a great idea! No oven? For the whole of summer? Mad. thanks for the comment 🙂

      • Margarita
        May 31, 2012 at 2:23 pm

        That makes the use of the oven the other three seasons that much more special! Not to mention it keeps our electric bill in check for the summer! 🙂

        • frugalfeeding
          June 5, 2012 at 11:32 pm

          ahha – great, frugal, idea!

          • Margarita
            June 6, 2012 at 2:13 pm

            And no added calories…not that we need be frugal with them when it comes to deliciousness!

          • frugalfeeding
            June 19, 2012 at 11:09 pm

            Quite right 😀 Never be frugal with deliciousness.

  14. ArbitraryAmbrosia
    May 31, 2012 at 3:14 am

    This looks sensational.

  15. Brianne
    May 31, 2012 at 3:18 am

    Didn’t you recently say you abhorred Facebook?? I see you’ve caved to the pressures of social media… 🙂

    • frugalfeeding
      May 31, 2012 at 9:00 am

      Oh, I don’t abhor it – I don’t think it’s good practice to use it as a social hub – I prefer actual contact. I’ve had a facebook account for years, but only very rarely use it to keep in contact with people. I’d rather make proper effort 😀

  16. Shira
    May 31, 2012 at 3:56 am

    This looks amazing Nick! Cheap, colorful, and totally undoubtedly delicious! I love this! Oh, and I totally liked you… 🙂

    • frugalfeeding
      May 31, 2012 at 8:58 am

      Thanks, Shira! I love this cake – it’s so nice. You did! Thanks 😀

  17. Elaina @ Flavour
    May 31, 2012 at 4:12 am

    I absolutely love the look of crumbles and you did it such justice. LOVE this post of yours…and I love that your recipes cost so little…a blogger after my own heart! 😉

    • frugalfeeding
      May 31, 2012 at 8:58 am

      Thanks! I’m glad you enjoyed. Haha – thanks 😀

  18. whiskydrinkinchimneysweep
    May 31, 2012 at 4:55 am

    I want that fork! Where does one find a fork like that? I must try this recipe when blueberries come into season here.

    • frugalfeeding
      May 31, 2012 at 8:58 am

      There seems to be a lot of love for my forks – I have no idea, they simply appeared… perhaps a car boot sale. Yes, do – it’s delicious.

  19. baconbiscuit212
    May 31, 2012 at 4:56 am

    Wow. That looks amazing! You make such crumbly crumbles. Very awe-inspiring!

    While blueberries are on sale, you should snatch them up and freeze them!

    • frugalfeeding
      May 31, 2012 at 8:57 am

      Thanks, Daisy! What a compliment :D. probably should… that’s not a bad idea.

      • baconbiscuit212
        May 31, 2012 at 8:16 pm

        Frozen fruit is great. Makes instant fruit smoothies! Blueberries keep really well too. The best of all the berries.

  20. Clarisse Shaina
    May 31, 2012 at 7:58 am

    Yum!!! I’m going to try this as soon as I get hold of some blueberries! 😀

  21. Kate Olsson
    May 31, 2012 at 9:08 am

    What a spectacular crumb. Looks delicious! Will definitely be trying this one out this weekend!

    • frugalfeeding
      May 31, 2012 at 9:21 am

      Thanks! Please do, Kate – it’s totally amazing 🙂

  22. movita beaucoup
    May 31, 2012 at 11:15 am

    Around these here parts, blueberries aren’t so dear – we get them at a great price. Plus – and I say this to make you just a little jealous – I have a friend with an organic farm, and blueberries are their specialty. So my freezer is jam-packed with blueberries by summer’s end, and we eat them all year round!

    I love the combination of lemon and blueberry. And I’m thinking this crumble cake might be a nice treat for the weekend…

    • frugalfeeding
      June 5, 2012 at 11:36 pm

      Lucky! Oh my, really lucky! Thanks – it was lovely 🙂

  23. unoscoiattoloindispensa
    May 31, 2012 at 2:20 pm

    I have to say, it looks really good… though I think I’ll be saving the recipe for late august, to make with blackberries… and since I get those free from bushes in the park, your cake would be even more frugal!

    • frugalfeeding
      June 5, 2012 at 11:33 pm

      Thanks! Great idea. I think I shall make it again with blackberries. Yes, we pick them too 😀

  24. Grace@ FoodFitnessFreshAir
    May 31, 2012 at 5:02 pm

    Blueberry buckle is one of my favorite ways to use blueberries. Very similar to this. This looks so good!

  25. egg me on
    May 31, 2012 at 6:53 pm

    Great recipe. So crumbly and fruity. And … just “liked” on you Facebook.

    • frugalfeeding
      June 5, 2012 at 11:31 pm

      Awesome! Thanks! I adore being liked – haha.

  26. Eat Healthy Be Happy
    June 1, 2012 at 1:34 am

    Um, yum. =)

  27. Jacquelyn
    June 1, 2012 at 2:41 am

    Oh wow! DEFINITELY adding this one to my to do list 🙂

    • frugalfeeding
      June 23, 2012 at 2:01 pm

      Great! I hope you like it when you make it, Jacquelyn.

  28. Cara
    June 1, 2012 at 4:18 am

    The crumble alone is worth making! I think it’s official. I’m moving overseas to be your neighbor.

    • frugalfeeding
      June 5, 2012 at 11:22 pm

      Haha – house prices are rather high here at the moment. thanks, Cara.

  29. Karen
    June 1, 2012 at 1:07 pm

    Your crumble looks like it has the perfect texture of soft cake and crunchy topping. I can’t wait for the wild Maine blueberries to come into season latter in the summer. This will be a good way to use some of them.

    • frugalfeeding
      June 5, 2012 at 11:20 pm

      Thanks! I certainly thought so :). Yes, I hope you do 🙂

  30. cornabys
    June 1, 2012 at 3:02 pm

    It’s beautiful. 🙂 The kids want chocolate cake this weekend…maybe the hubby and I will eat this one!

    • frugalfeeding
      June 23, 2012 at 2:00 pm

      I have a great gluten-free chocolate cake recipe :D. You’d love this cake, for sure.

  31. cakeboule
    June 1, 2012 at 8:52 pm

    I just made a summer berry crumble cake but in a loaf tin – I have decided I rather like crumble cake even if it did kind of take on a lifeform of its own in the oven and exploded! Tasted good though – like the addition of oats in yours think I will build that in my second attempt. I agree with you on the price of blueberries – that is why I always buy them frozen works out cheaper. Happy Jubilee weekend 🙂

    • frugalfeeding
      June 5, 2012 at 10:52 pm

      Fantastic! It exploded?! Oats are a must, in my opinion :D.

  32. Bob Vivant
    June 1, 2012 at 10:20 pm

    This looks so, so good! You can bet I’ll be trying this cake when blueberry season starts here. Thank you!

  33. Somer
    June 2, 2012 at 10:44 am

    I think this is your most beautiful cake yet!

    • frugalfeeding
      June 5, 2012 at 10:43 pm

      Thanks, Somer! What a compliment.

      • Somer
        June 5, 2012 at 10:58 pm

        You inspired me, I’m doing a peach blueberry tart today.

  34. Rufus' Food and Spirits Guide
    June 2, 2012 at 8:35 pm

    Very nice! You do have a way with cakes.

  35. Karista
    June 3, 2012 at 5:24 pm

    How did I miss this post?! Love this recipe Nick and your pictures are fabulous!

  36. lorrielorrieb
    June 3, 2012 at 11:15 pm

    I’ve just made it and it looks brilliant!! Having it after dinner tonight! Will let you know how it tastes!

  37. Márcia Gonçalves
    June 4, 2012 at 10:51 pm

    Great recipe! I really liked the blueberry crumble idea 🙂

  38. Emily
    June 4, 2012 at 10:57 pm

    This sounds amazing! Could somebody Americanize the measurements for me? I am dying to make this!

    • frugalfeeding
      June 23, 2012 at 1:57 pm

      Thanks! Just use a measurement converter – there’s a page on my blog.

  39. postgradmel
    June 17, 2012 at 3:44 pm

    This looks amazing. Blueberries are pretty plentiful where I live in the States, but since I live in Morocco now I haven’t seen a single one! I miss them. Hahaha…I’ll have to forward this to my Mom to make at home!

    • frugalfeeding
      June 19, 2012 at 10:18 pm

      Thanks! Yes, they are everywhere there by the sounds of it. I hope she likes it 😀

  40. duffiebyday
    June 19, 2012 at 5:46 pm

    I love this. Blueberries in the crumble? Yes please. I am a little swept away by all the beautiful berries out there, I think I must make this.

  41. naturalbornbaker
    June 20, 2012 at 6:38 pm

    The same thing happened to me when I saw affordable blueberries, I couldn’t pass them up! This looks like a great recipe to serve at breakfast, and as I work at a bed and breakfast you can bet I’ll be trying it out.

    • frugalfeeding
      June 23, 2012 at 1:54 pm

      Exactly, it;s impossible to turn them down! I hope you do :d you won’t be sorry.

  42. taramdeal
    June 22, 2012 at 3:14 pm

    This looks Deelish! I loooove crumble topping, I may have to try this cake in the bear future!

  43. hannah
    June 24, 2012 at 5:26 pm

    This looks like a must-try. Blueberries have just hit season at our markets, and are as cheap as they’ll be. (do you think it might also work with frozen berries?). Thanks for a gorgeous, middle-aged recipe!

    • frugalfeeding
      July 5, 2012 at 11:48 pm

      It absolutely is. Yes, it would definitely work with frozen berries.