Simple Blueberry Cake

Wild blueberries and a crunchy brown sugar and cinnamon topping flavour this easy cake. Enjoy it plain, or top each serving with lightly sweetened whipped cream or a scoop of ice cream.

Prep Time: 20 min
Cook Time: 40 min

Ingredients

Nutrition Facts

Topping

• 1 cup ( 250 mL ) packed brown sugar
• 1 tsp ( 5 mL ) ground cinnamon
• 2 tbsp ( 30 mL ) melted butter

Cake

• ½ cup ( 125 mL ) butter, softened
• 1 cup ( 250 mL ) granulated sugar
• 2 eggs
• 1 tsp ( 5 mL ) vanilla
• 2 cups ( 500 mL ) all-purpose flour
• 2 tsp ( 10 mL ) baking powder
• ¾ tsp ( 4 mL ) salt
• ⅔ cup ( 170 mL ) milk (1%)
• 2 cups ( 500 mL ) wild, fresh or frozen blueberries

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Instructions

Topping

Stir brown sugar and cinnamon together in small bowl. Add butter; stir until blended. Set aside.

Cake

Lightly grease and flour 9 x 13-inch (23 x 33 cm) baking pan. Set aside.

Beat butter and sugar in large bowl with electric mixer until blended. Add eggs and vanilla; beat until blended.

Stir flour, baking powder and salt together in medium bowl. Add a third of flour mixture to egg mixture; beat just until blended. Add half of milk mixture, beat just until blended. Continue alternating flour mixture and milk until both are incorporated into batter. Add blueberries; mix batter gently by hand just until combined. Spread batter into prepared baking pan. Sprinkle topping evenly over batter.

Bake in preheated 350˚F (180˚C) oven until toothpick inserted near centre of cake comes out clean, 40 to 45 minutes.

This cake is especially delicious made with wild blueberries.

For a nut topping, replace 1/3 cup (75 mL) sugar with 1/4 cup (50 mL) all-purpose flour, and add 1/2 cup (125 mL) sliced almonds or finely chopped walnuts.

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