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“This cake is an amazing treat for the end of summer. It has a crispy and cinnamony crumb topping and is filled with lots of gorgeous blueberries. It's very easy to make and can be made in a round or square tin. Enjoy!”
READY IN:
1hr
SERVES:
9
YIELD:
1 square pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F. Grease and line with parchment paper one 8-inch pan. A loose-bottom one is ideal for ease of removal, but whatever you have is fine.
  2. In a small bowl, stir butter, sugar, flour, and cinnamon together until a crumb consistency is formed. Set aside. Beat sugar, oil, and egg at medium speed for 3 minutes or until pale. Mix in milk. Combine flour, baking powder, and salt in a bowl and fold into batter until smooth. Add blueberries and combine gently.
  3. Put batter in the tin and bake for 50-55 minutes or until a skewer comes out clean. Let cool in pan before taking out and cutting.

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