About this recipe:This super quick blueberry cake is so fast and easy. Perfect for a quick weekend dessert to serve after Sunday lunch, or simply have a slice with a cuppa to brighten any a rainy day! The crumble topping is really lovely.
200g plain flour
100g caster sugar
2 1/2 teaspoons baking powder
1 pinch salt
4 tablespoons vegetable oil
5 tablespoons plain flour
3/4 teaspoon ground cinnamon
50g butter or margarine
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 180 C / Gas 4. Grease and flour a 23cm square cake tin.
In a large bowl, mix together the flour, sugar, baking powder and salt. Make a well in the centre and pour in the milk, oil, and egg. Mix well. Stir in the blueberries. Pour into prepared tin. In a small bowl, combine 5 tablespoons flour, 100g sugar and 3/4 teaspoon cinnamon. Rub in the margarine until crumbly. Sprinkle over cake.
Bake in the preheated oven for 30 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.