Blueberry sour cream crumble cake

Enjoy this indulgent blueberry sour cream crumble cake recipe for a delicious dessert. Served slightly warm with a dollop of yoghurt or freshly whipped cream

  • 55 mins cooking
  • Serves 10
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This recipe first appeared in Food magazine.
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  • 75 gram cold butter, cubed
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 125 gram butter, softened
  • 2/3 cup sugar
  • 3 eggs, room temperature
  • 1 teaspoon finely grated lemon zest
  • 1 1/3 cup flour
  • 1 1/2 teaspoon baking powder
  • 1/2 cup sour cream
  • 1 1/2 cup blueberries, fresh or frozen


  • 1
    Preheat the oven to 180ºC. Line a 20cm square pan with baking paper.
  • 2
    To make the topping, rub the butter into the flour and sugar until it is crumb-like. Set aside.
  • 3
    To make the cake mixture, cream the butter and sugar with an electric beater until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each one. Add the lemon zest.
  • 4
    Sift the flour and baking powder and add it to the creamed mixture alternately with the sour cream.
  • 5
    Spoon the mixture into the prepared pan. Scatter over the blueberries and then sprinkle over the topping.
  • 6
    Bake for 50-55 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the pan. Serve slightly warm with a dollop of yoghurt or freshly whipped cream.


  • For a variation, add a handful of your favourite chopped nuts to the crumble topping.