Blueberry crumb cake in 20 minutes

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Crafted by Mikey

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Recently I have injured my knee so I’m not able to run for at least 2 weeks. Instead of jogging, I spend more time in the kitchen experiencing fruits, millet, and eggs. Surprisingly, I came up with a simple and very yummy blueberry crumb cake low in sugar and super healthy. You can also read Blackberry Vs Blueberry – Health Impact and Nutrition Comparison.

Blueberry Cake


  • 2 cups of millet
  • 1 egg
  • 120 g low-fat yogurt
  • 500 g fresh or frozen blueberries
  • 1 tbs vanilla extract
  • 1 tbs baking powder
  • 1 tbs cinnamon


  1. Mix millet with egg and yogurt.
  2. Add vanilla extract, baking powder and cinnamon.
  3. Spray baking tin with cooking spray (or use paper liners).
  4. Place the mixture in the baking tin and add blueberries on top.
  5. Bake 15 min at 180 C.

You can also sprinkle your cake with almonds, shredded coconut and add honey if you like it sweeter. When the cake is ready, cut it into 8 pieces and serve with hazelnut latte or cappuccino. Heaven!

Bon apetite!

32 thoughts on “Blueberry crumb cake in 20 minutes”

  1. Agness, I love that use millet for this recipe. I’m so into millet these days and always looking for new recipes! twitting it!

  2. Love the idea! And I love millet, too. Especially in any sweet form 🙂 Just a dumb question – it’s two cups of cooked millet, right? Not raw and taken straight from the pack… I want to try this asap but don’t want to watch through the oven glass how my effort is turning into a disaster 🙂

  3. I did some looking up and it sounds like I could substitute barley or orzo for the millet (lack of availability here). Other than that I’m on board! Take good care of your knee and I hope it’s getting better. I know you are jonesing to go running again, Agness 🙂


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