Cinnamon Blueberry Bundt Cake


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.


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