Preheat oven to 180 degrees C. Grease and flour a 20x30cm pan. Sift together 4 cups flour, baking powder, bicarb soda and salt. Set aside.
In a large bowl, cream together 125g butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan.
In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.
I just made this with my 8 year old daughter and it turned out to be fantastic... not too sweet but soft and fluffy, contrasted with the crunchy and sweet topping. I loved it! I was going to skip the topping, but I am glad I followed the recipe.
- 08 Oct 2012