Fluffy Blueberry Cake

Now this fluffy blueberry cake with a cinnamon nut streusel is just perfect for your Sunday Guilty Pleasures. Can you resist juicy blueberries and a crispy golden buttery crumb topping ? Trust me this is going to be just epic!!!

1/4 cup white sugar (50g)
1/4 cup brown sugar (50g)
5 tbsp flour (42g)
1/2 tsp cinnamon
small pinch of salt
1/4 cup butter, cut into pieces 55g , cold

2 cups flour (240 g)
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon powder
1/4 cup (55 g butter) softened
2/3 cup sugar (135g)
1 egg
1 tsp vanilla
1/2 cup milk (120g)
3 small packs blueberries (350-375 g total), washed.
1/2 cup finely chopped walnuts, optional

• Preheat your oven to 190 C and prepare a 9 inch circular pan by lightly greasing it with butter and lining the pan with parchment paper.

• Mix in the flour, sugar, cinnamon and salt for the crumb topping, then work in butter pieces with your hands until you get a fine crumb texture. Now place this in this fridge while you get on to preparing the cake.

• Now whisk flour, baking powder, salt, and cinnamon for the cake in a bowl and set it aside.

• In another bowl, beat the butter and sugar together until it's light and fluffy. Next add in egg and vanilla and mix it until it's combined.

• Add in 1/3 of the dry ingredients and mix them until their combined, then add in 1/2 of the milk. Add in another 1/3 of dry ingredients and now the second half of the milk, and finally add in the last of the dry ingredients, mixing a little bit between each addition, Next fold in the blueberries gently.

• Spoon the batter into the prepared pan, and smooth it out using a spatula. Scatter some walnuts on top if you plan on using them, then evenly sprinkle the streusel crumbs on top.

• Bake until a toothpick inserted in the center comes out nice and clean. With a circular pan, this will take you about 40-45 minutes, with a square pan it'll take about 50-55 minutes.

• Once its cooled completely you can go ahead and have a nice slice of this lovey cake.