Blueberry and Cinnamon Cake

    (132)
    1 hour 25 minutes

    This blueberry and cinnamon cake can be made into a cake or muffins. You can use fresh or frozen blueberries for this recipe.


    106 people made this

    Ingredients
    Serves: 12 

    • Cake
    • 2 cups (250g) plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/4 cup vegetable oil
    • 3/4 cup (150g) white sugar
    • 1 egg
    • 1/2 cup (125ml) milk
    • 1 cup blueberries
    • Streusel Crumb Topping
    • 1/3 cup (40g) plain flour
    • 1/2 teaspoon ground cinnamon
    • 1/2 cup (100g) white sugar
    • 65g butter, softened

    Directions
    Preparation:20min  ›  Cook:45min  ›  Extra time:20min cooling  ›  Ready in:1hour25min 

    1. Preheat oven to 180 degrees C. Grease and flour a 20cm cake tin.
    2. Cake: Sift together the flour, baking powder and salt. Set aside.
    3. In a large bowl, whisk together the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter into prepared cake tin. Cover with streusel crumb topping.
    4. Streusel Crumb Topping: In a bowl, combine flour, cinnamon and sugar. Cut in the butter until mixture resembles coarse crumbs.
    5. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.

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    Reviews and Ratings
    Global Ratings:
    (132)

    Reviews in English (117)

    by
    51

    This was very good and very easy. I used frozen blueberries, which turned out great and actually made the mixing easier since the batter is so sticky.  -  21 Aug 2002  (Review from Allrecipes USA and Canada)

    by
    47

    The entire family liked this recipe and its easy to make. I suggest you double it though if you want some for yourself!  -  01 May 2001  (Review from Allrecipes USA and Canada)

    by
    38

    Wow---this now takes the trophy over my grandmother's famous blueberry coffeecake. Very easy!! The key to the light moist texture, I think, is alternating mixing in the dry to the moist batter. Very very wonderful!  -  28 Nov 2002  (Review from Allrecipes USA and Canada)

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