I love cinnamon – it’s one of my favourite spices. I used to know someone who would chew on a raw cinnamon bark because they loved cinnamon soooo much, and although my love for this exquisite spice does not go that far I certainly do enjoy adding it to cakes and desserts whenever its flavour lends itself well to a recipe. This particular blueberry cake has the most easiest recipe – you just chuck all the ingredients in a bowl, whisk away and voila!
This is a lovely ‘afternoon tea’ kind of cake and kids are guaranteed to love it too as most of them adore blueberries. I made 2 of these cakes for my son’s summer fair at school and I sold every last crumb! It is even more delicious when served with a bit of custard on the side and can be enjoyed cold or warm.
1 3/4 cups plain flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/3 cup vegetable oil
3/4 cup caster sugar
1 large egg
3/4 cup milk
1 1/2 cups blueberries
Preheat oven 200°C/Fan 180°C/gas 6.
Line a 24cm bundt cake pan with baking paper and cut out a hole in the paper to fit around the centre of the pan.
Mix all ingredients in one bowl and bake for 30 mins.