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Blueberry Ginger Buckle with Alchemy Fibre

Blueberry Cake

5 from 1 vote
Servings 9



  • 188g Alchemy Flour or all-purpose flour 
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 inch piece ginger, peeled and grated
  • 133g caster sugar
  • 60g unsalted butter, room temperature
  • 2 large eggs
  • 110g sour cream
  • 1 tsp vanilla extract
  • 325g blueberries, fresh or frozen

Streusel Topping

  • 63g pecans or walnuts, coarsely chopped
  • 94g Alchemy Flour or all-purpose flour
  • 60g unsalted butter, room temperature
  • 50g dark brown sugar
  • 1/2 tsp ground ginger
  • 1/4 tsp salt


For the streusel topping 

  • Coarsely chop 63 g raw pecans or walnuts. Combine 94g Alchemy Flour or all-purpose flour, 60g unsalted butter, room temperature, 50 g dark brown sugar, ½ tsp. ground ginger, and ¼ tsp. salt in a small bowl. 
  • Using a fork or your fingers, smash butter into dry ingredients until mixture is homogeneous and no streaks of butter remain. 
  • Add pecans and mix until clumps form. Cover and chill streusel mixture while you make the batter. 

For the batter 

  • Whisk 1 tsp. baking powder, ¼ tsp. baking soda, remaining 188 g Alchemy Flour or all-purpose flour, and remaining ½ tsp. salt in a medium bowl. Set aside. 
  • Using a stand mixture fit with a paddle attachment, add in grated ginger and sugar to the mixing bowl and beat on low speed until sugar is moist and fragrant and no large clumps remain. 
  • Add butter, room temperature, increase speed to medium-high, and beat until pale and fluffy, scraping down sides of bowl 2–3 times, about 5 minutes. 
  • Add eggs, one at a time, beating on medium speed 1 minute after each addition until incorporated. Scrape down sides of the bowl. 
  • Mix in sour cream and vanilla extract and beat once more to make sure batter is smooth and homogenous (don’t worry if it looks curdled). Scrape down sides of the bowl. 
  • Add in dry ingredients and mix on low until nearly incorporated. 
  • Add in frozen or fresh blueberries and fold in with a rubber spatula. 
  • Transfer batter into prepared pan and spread out evenly. 
  • Sprinkle the streusel topping over the batter. You can mash the topping between your fingers if you want smaller pieces. 
  • Bake for 55-60 minutes, until the streusel topping is golden brown, and a cake tester inserted into the center comes out clean. 
  • Let it cool in the pan before removing by lifting the parchment overhang. 
  • Cut into squares before serving. 


What’s better than a delicious cake? A delicious cake that’s Instagram-worthy of course! The blueberries are definitely the star of the show with its beautiful purple-y colours and pops of fruitiness with every bite you take. 
Don’t forget to try out this recipe and tag us on Instagram (@alchemy_foods) to share with us your creations.  
Have a baking recipe that you’d like to share? Tag us too and we’ll feature your recipe on our page.