Blueberry Streusel Cake

birthday cake · blueberry · blueberry jam · breakfast cake · cake

Prep 10 inch cake

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!

INSTRUCTIONS

1 Mix the topping ingredients together and set aside – the texture should resemble coarse crumb

2 Preheat the oven at 200C

3 For the cake, grease and flour a 10” cake tin

4 In a jug add the milk and 2 tsp vinegar and set aside for 10 minutes to make the buttermilk

5 In a large bowl whisk together the oil and sugar well

6 Then add eggs and vanilla and whisk well

7 Then add the buttermilk and whisk well

8 Then fold in the dry ingredients

9 Last fold in the blueberries

10 Pour into the cake tin and sprinkle the topping on

11 Bake for 35 minutes

12 Allow to cool completely before unmoulding and cutting

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

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