This moist and tender cake topped with blueberries and cinnamon streusel, looks pretty, taste delicious and it is so easy to make! For this delicious cake you can use any of your favorite berries.
Preparation for a 26 cm cake pan
Preheat the oven to 180° C and line the base of the cake pan with parchment paper and brush the sides with butter.
For the cake:
- 180 g flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- dash of salt
- 180 g sugar
- 90 g butter, room temperature
- 1 teaspoon vanilla extract
- 2 eggs
- 2,5 dl heavy cream
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar
- 150 g fresh or frozen blueberries
- 1 tablespoon breadcrumbs
Whisk the flour, the baking powder, the baking soda and the salt in a bowl and set aside.
On medium speed, beat the sugar and butter in a bowl until light and fluffy, beat in the vanilla extract and add the eggs, one at a time until the mixture is pale and fluffy.
Add the flour mixture and the heavy cream and pour the batter into the cake pan.
Whisk the tablespoon sugar and the ground cinnamon and sprinkle evenly over the batter.
Toss the blueberries with the breadcrumbs and sprinkle the berries evenly over the batter.
For the crumb topping:
- 60 g flour
- 60 g brown sugar
- 50 g ground almonds
- 3 tablespoons butter
Whisk the flour, the sugar and the almonds in a bowl. Add the butter and using your fingertips, work the butter into the flour-sugar-almonds mixture until large, moist crumbs begin to form.
Sprinkle the crumb topping over the blueberries.
Bake the cake in the middle of the oven for about 50 minutes or a toothpick inserted into the center of the cake comes out clean.
Let the cake cool completely in the pan.