This delicious blueberry sweet cake is a delightful mix of all purpose flour, granulated sugar, vegetable oil, whole milk and eggs topped with fresh blueberries and brown sugar butter.
Special diets: Vegetarian |
️Allergens: not vegan | soy | gluten | lactose | nuts | eggs |
⏱ 40 mins – easy
🍽 8 servings – 404 kcal per serving
|
Serving 137g |
Fat 16g |
Sat. fat 7g |
Sodium 382mg |
|
Carbs 59g |
Fibers 1g |
Sugars 36g |
Proteins 4g |
INGREDIENTS
- 1 tsp salt
- 1.83 cup all purpose flour
- three quarters cup granulated sugar
- 2.5 tsp baking powder
- a quarter cup vegetable oil
- three quarters cup whole milk
- 1 eggs
- 1.5 cup blueberries
- half cup brown sugar
- half tsp ground cinnamon
- 0.37 cup butter
TOOLS
- 1 bowl
- 1 electric mixer
- 1 whisk
- 1 cake pan
- 1 oven
- 1 platter
- 1 bowl
STEPS
Mix 1.5 cups all-purpose flour, 1 cup granulated sugar , 2 tsp baking powder, 1 tsp salt, 2/3 cup vegetable oil, 2/3 cup whole milk, 2 eggs, beaten lightly and 1 cup blueberries.
Grease a cake pan with an eighth cup of butter and transfer the batter to the cake pan.
Add a quarter cup of butter, a third cup of all purpose flour, brown sugar and ground cinnamon to a second bowl. Whisk the second bowl using whisk for 2 minutes to get a crumble.
Scatter half cup of blueberries over cake pan as well as the crumble.
Preheat the oven at 375°F.
Put the cake pan in the hot oven, and bake it for 30 minutes.
Take the cake out of the oven when it's done to avoid overcooking it.
Transfer the baked cake to a platter..
It’s ready to be served !
