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Blueberry macadamia crumble cake
This cake crumble hybrid is comfort in a pan. The buttery flavour and soft crunch of the macadamias give the crumble extra flair, pairing perfectly with the delectable blueberry cake. It’s heaven with a mid-afternoon cuppa or served with a dollop of cream for dessert.
Recipe credit: Left Off the Map Ep 37 – recipe by Ben Milbourne
Servings 5
Course Dessert
Perfect for Healthy Dessert
Skill level Easy


Blueberry Cake

  • 1 3/4 cups plain flour
  • 1 tspn baking powder
  • 1 cup caster sugar
  • 1/2 tspn cinnamon
  • 1 egg whisked
  • 3/4 cup full cream milk
  • 1/3 cup olive oil
  • 1 tspn vanilla paste
  • 1 1/2 cups blueberries fresh or frozen

Macadamia crumble

  • 1/3 cup plain flour
  • 1/3 cup rolled oats
  • 1/3 cup brown sugar
  • 100 grams butter
  • Pinch salt
  • 1/3 cup macadamias chopped


  • Heat oven to 160°C. Grease and line the base of a spring-form pan with baking paper.

For the cake

  • Add the flour, baking powder, sugar and cinnamon to a bowl and mix. Add the egg, milk, oil and vanilla and stir until well mixed. Gently mix through the blueberries.

For the crumble

  • Add the flour, oats, sugar and butter to a bowl and rub the butter into the dry ingredients with your fingertips. Add the salt and macadamias and mix through.
  • Pour the cake mixture into the spring-form pan. Sprinkle the crumble mix evenly over the top. Bake in the oven for 45 to 55 minutes.


Calories: 816kcalCarbohydrates: 107gProtein: 10gFat: 41gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 80mgSodium: 183mgPotassium: 235mgFiber: 4gSugar: 61gVitamin A: 631IUVitamin C: 4mgCalcium: 101mgIron: 3mg