About this recipe:This easy cake is studded with blueberries and then topped with a cinnamon-scented crumble topping. The recipe works a treat as either a cake or you can easily make it into blueberry muffins - simple adjust the baking time as necessary.
250g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons vegetable oil
150g caster sugar
5 tablespoons plain flour
100g caster sugar
1/2 teaspoon ground cinnamon
50g butter, softened
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 190 C / Gas 5. Grease and flour a 23cm tin. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, whisk together the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter into prepared tin. Cover with crumble topping.
For the topping: In a bowl, combine 5 tablespoons flour, cinnamon and 100g sugar. Rub in the butter until mixture resembles coarse crumbs.
Bake in the preheated oven for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
Beautiful! This cake was made for a charity tea party I have made it 2 years in a row now and everyone asked for the recipe. This was lovely and moist with just the right amount of sweetness. A firm family favorite in our house. - 24 Sep 2013