About this recipe:This cake makes the most of luscious blueberries and has a lovely crumb topping.
200g dark brown soft sugar
85g plain flour
1 teaspoon ground cinnamon
250g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
200g caster sugar
1 teaspoon vanilla extract
150g fresh blueberries
4 tablespoons icing sugar for dusting
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Heat oven to 180 C / Gas 4. Lightly grease a tube cake tin.
Make the crumb topping: Mix the first four ingredients together in a medium bowl. Rub in the butter so that the topping mixture is crumbly. Set aside.
For the cake: Beat remaining butter in large bowl until creamy; add200g caster sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 250g flour, baking powder and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
Spread half the batter in the prepared tin. Cover with berries, and add remaining batter by tablespoons. Cover with crumb topping.
Bake in the preheated oven for 55 to 60 minutes, until deep golden brown. Remove tin to wire rack to cool. Invert onto a plate after cake has cooled, and dust with icing sugar.