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Blueberry and banana crumble cake

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  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegetarian

Complete with a blueberry syrup, this crumble cake makes the most of vibrant and juicy blueberries.

  • Serves15
  • Cook time1 hour 40 minutes
  • Prep time15 minutes, + Chilling and cooling time
Blueberry and banana crumble cake


  • 200g butter, softened
  • 1 cup (220g) caster sugar
  • 3 free-range eggs
  • 1 1/2 cups (225g) plain flour
  • 1 1/4 tsp baking powder
  • 1/4 cup (60ml) buttermilk
  • 1 ripe banana, mashed
  • 425g blueberries
  • 1 tbs caster sugar, extra
  • 1 tbs plain flour, extra
  • Greek-style yoghurt, to serve

Streusel topping

  • 3/4 cup (110g) plain flour
  • 1/3 cup (75g) caster sugar
  • 50g butter, melted

Blueberry syrup

  • 125g blueberries
  • 1/4 cup (55g) caster sugar
  • 1/2 cup (125ml) water

Nutritional information

Per serve: Energy: 1320kJ/316 Cals (15%), Protein: 4g (8%), Fat: 14g (20%), Sat Fat: 9g (38%), Carb: 44g (14%), Sugar: 28g (31%), Dietary Fibre: 2g (7%), Sodium: 45mg (2%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease a 20cm square cake pan and line with baking paper, allowing the sides to overhang. To make the streusel topping, combine the flour, sugar and butter in a small bowl until the mixture resembles coarse breadcrumbs. Place in the fridge to chill.

  2. Step 2

    Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Combine the flour and baking powder in a bowl. Add the flour mixture to the egg mixture and stir until just combined. Stir in the buttermilk and banana. Spoon the mixture into the lined pan and smooth the surface.

  3. Step 3

    Combine the blueberries, extra sugar and extra flour in a small bowl. Sprinkle the blueberry mixture over the cake mixture. Top with the streusel topping. Bake for 1 hour 40 mins or until a skewer inserted in the centre comes out clean (cover the cake with foil to prevent overbrowning, if necessary). Set aside in the pan to cool completely.

  4. Step 4

    Meanwhile, to make the blueberry syrup, combine the blueberries, sugar and water in a small saucepan over medium heat. Bring to a simmer and cook, stirring, for 5 mins or until syrup thickens. Set aside to cool.

  5. Step 5

    Transfer the cake to a clean work surface and carefully cut into pieces. Serve the cake with the yoghurt and blueberry syrup.

Recipe tip

Clever storage: Store leftover blueberry syrup in a sealed jar in the fridge for up to 1 week. Use it to make a spritz like the one at

Smart swap: Already got raspberries on hand? Use them in this recipe for a sweet and tart twist.


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