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Blueberry Crackle Cake

This old-fashioned Blueberry Crackle Cake combines a tender cake with a sweet crumble topping, perfect for a delightful dessert.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Crumb Topping
  • 20 soda crackers soda crackers crushed
  • 0.75 cup brown sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 cup salted butter melted
  • 1 cup shredded sweetened coconut
Cake Filling
  • 1 can blueberry pie filling 21oz/540ml can

Method
 

Preparation Steps
  1. Preheat oven to 350°F (175°C). Grease an 8-inch baking pan.
  2. In a medium bowl, combine the crushed soda crackers, brown sugar, all-purpose flour, and baking soda. Stir to combine.
    20 soda crackers soda crackers
  3. Pour in the melted butter and add the shredded coconut. Mix until well combined and crumbly.
    20 soda crackers soda crackers
  4. Press approximately three-quarters of the crumb mixture into the bottom of the prepared baking pan. Spread the blueberry pie filling evenly over the crumb layer.
    20 soda crackers soda crackers
  5. Sprinkle the remaining crumb mixture evenly over the blueberry pie filling.
  6. Bake for 30 minutes, or until the topping is golden brown and the filling is bubbly.
  7. Let the cake cool completely before slicing and serving. It's delicious served warm or at room temperature.

Notes

For an extra treat, serve this Blueberry Crackle Cake with a scoop of vanilla ice cream.