Get in on this viral marvel and start spreading that buzz! Buzzy was made for all up and coming modern publishers & magazines!

Fb. In. Tw. Be.

Blueberry and Blackberry Streusel

Streusel comes from the German for ‘sprinkle’. Try our easy take on a crumble-topped classic.

Serves 12 Total time 1 hr 5 mins


  • 125g butter, softened for the cake. Plus 50g chilled and diced for the topping
  • 250g golden caster sugar
  • 100g sugar, for the topping
  • 3 free range eggs, lightly beaten
  • 250g plain flour, plus 4tbsp for the topping
  • 2 tsps baking powder
  • 225g thick Greek yogurt
  • 225g blackberries
  • 225g blueberries


  1. Preheat oven to 180°C/160°C fan/gas 4 and fully line a 23cm square tin with greaseproof paper.
  2. First prepare the topping: mix the flour and sugar in a bowl and rub the butter in until it resembles a breadcrumb texture, then set aside.
  3. For the cake mixture, cream the butter and sugar together until light and fluffy, then gradually add the eggs.
  4. Sift in the flour and baking powder, and tip in the yogurt. Fold everything together until well combined, then spoon into the tin. Level the surface and evenly scatter over ¾ of the fruit.
  5. Now scatter over the crumble topping, followed by the remaining berries.
  6. Bake for 45-50 mins until golden and the cake starts to come away from the edges of the tin. Cool in the tin for 15 mins on a wire rack before removing.

Add all the ingredients you need for Blueberry and Blackberry Streusel here.

You don't have permission to register