About this recipe:This cake is absolutely divine. Enjoy it for afternoon tea or dessert. A moist blueberry cake is topped with a delicious cinnamon oat streusel. Enjoy with whipped cream and flaked almonds, if desired.
Makes: 1 20x30cm cake
125g plain flour
125g wholemeal flour
1 teaspoon bicarbonate of soda
1/2 teaspoon sea salt
1 egg, lightly beaten
1 teaspoon vanilla extract
115g butter, melted
330g dark brown soft sugar
70g flaked almonds for garnish (optional)
150ml double cream, whipped for garnish (optional)
110g dark brown soft sugar
4 tablespoons caster sugar
4 tablespoons porridge oats
1 teaspoon ground cinnamon
15g butter, melted
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Preheat oven to 180 C / Gas 4. Grease a 20x30cm tin. Mix together the plain flour, wholemeal flour, bicarbonate of soda and salt. Set aside.
Combine the egg, vanilla, 115g melted butter, buttermilk and 330g dark brown soft sugar in a bowl. Add the flour mixture and stir until combined. Gently fold in the blueberries. Pour batter into prepared tin.
To make the topping, combine 110g dark brown soft sugar, caster sugar, oats and cinnamon. Toss with 15g melted butter. Sprinkle the topping evenly over the cake batter.
Bake in the preheated oven for 45 to 50 minutes or until a skewer inserted into the cake comes out clean. Cool completely before serving. Serve garnished with whipped cream and almonds, if desired.