For the streusel topping
1. Granular sugar – 1/4 cup
Light brown sugar – 1/4 cup
Unsalted butter – 5 tbsp, room temperature
Cinnamon powder – 1/2 tsp
Walnuts – 1/2 cup, chopped
Salt – 1/8 tsp
For the cake
2. All purpose flour – 1 3/4 cup
Baking powder – 2 tsp
Salt – 1/2 tsp
3. Vegetable oil – 1/3 cup
Granulated sugar – 3/4 cup
Egg – 1
Vanilla extract – 1 tsp
4. Milk – 1/2 cup
Yoghurt – 1/4 cup
5. Blueberries – 1 1/4 + 1/4 cup
Method
1. Preheat oven at 350 F.
2. Grease a 9 inch spring form pan (or a regular 9 x 3 inch cake pan) with non-stick cooking spray.
3. In a medium bowl, mix together all the ingredients for the streusel topping (ingredients numbered 1) and mix with your fingers until combined. Set aside.
4. In a small bowl, toss blue berries with 1 – 2 tsp all purpose flour.
In another bowl, sift together the all purpose flour, baking powder and salt.
5. In a large bowl beat oil, sugar, egg and vanilla extract (ingredients numbered 3). Beat for 2 – 3 minutes until fluffy. Add milk and yoghurt. Beat until smooth. Now switch to a whisk. Add the dry ingredients (flour mixture) in 2 batches and stir until just incorporated (do not over mix). Stir in 1 1/4 cup blueberries (do not over stir) using a spatula. Pour this batter into the prepared spring form pan. Smooth top with a spatula. Spread the streusel topping (ingredients numbered 1, step 3) evenly over the cake. Sprinkle 1/4 cup blueberries all over the topping.
4. Bake at 350 F for about 50 – 55 minutes (start checking after 48 minutes) until a toothpick inserted into the center comes out clean. Let cool for 10 – 15 minutes in the pan, then remove the sides of the spring form pan and allow cake to cool completely before serving (about 1 – 2 hours). Store the cake in an air tight container. Best if consumed within 2 to 3 days.
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