The other day I was gifted a huge fruit basket with lot's of blueberries and with an upcoming birthday party I felt it was time for a blueberry cake! I made a large one, adapting this recipe from Smitten Kitchen and Love and Lemons. This cake is not so sweet, so if you like, up the sugar to 1 cup and a few more spoons in the streusel.
Enjoy!
The Recipe
10 inch cake
Ingredients
1 ¾ cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ cup vegetable oil
¾ cup castor sugar
2 eggs
1 tsp vanilla
2/3 cup milk
2 tsp vinegar
1 ½ cups blueberries, fresh
Topping:
½ cup rolled oats
¼ cup brown sugar
3 tbsp butter, soft
1 ½ tsp cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ cup vegetable oil
¾ cup castor sugar
2 eggs
1 tsp vanilla
2/3 cup milk
2 tsp vinegar
1 ½ cups blueberries, fresh
Topping:
½ cup rolled oats
¼ cup brown sugar
3 tbsp butter, soft
1 ½ tsp cinnamon
Instructions
Mix the topping ingredients together and set aside – the texture should resemble coarse crumb
Preheat the oven at 200C
For the cake, grease and flour a 10” cake tin
In a jug add the milk and 2 tsp vinegar and set aside for 10 minutes to make the buttermilk
In a large bowl whisk together the oil and sugar well
Then add eggs and vanilla and whisk well
Then add the buttermilk and whisk well
Then fold in the dry ingredients
Last fold in the blueberries
Pour into the cake tin and sprinkle the topping on
Bake for 35 minutes
Allow to cool completely before unmoulding and cutting
Preheat the oven at 200C
For the cake, grease and flour a 10” cake tin
In a jug add the milk and 2 tsp vinegar and set aside for 10 minutes to make the buttermilk
In a large bowl whisk together the oil and sugar well
Then add eggs and vanilla and whisk well
Then add the buttermilk and whisk well
Then fold in the dry ingredients
Last fold in the blueberries
Pour into the cake tin and sprinkle the topping on
Bake for 35 minutes
Allow to cool completely before unmoulding and cutting
