Nova Scotia wild blueberries and a crunchy brown sugar and cinnamon topping flavour this easy cake from Jill and Sharon. Enjoy it plain, or top each serving with lightly sweetened whipped cream or a scoop of ice cream.
Courtesy of: Jill and Sharon Thomas - 1st and 2nd Generation Egg Farmers
Stir brown sugar and cinnamon together in small bowl. Add butter; stir until blended. Set aside.
Lightly grease and flour 9 x 13-inch (23 x 33 cm) baking pan. Set aside.
Beat butter and sugar in large bowl with electric mixer until blended. Add eggs and vanilla; beat until blended.
Stir flour, baking powder and salt together in medium bowl. Add a third of flour mixture to egg mixture; beat just until blended. Add half of milk mixture, beat just until blended. Continue alternating flour mixture and milk until both are incorporated into batter. Add blueberries; mix batter gently by hand just until combined. Spread batter into prepared baking pan. Sprinkle topping evenly over batter.
Bake in preheated 350˚F (180˚C) oven until toothpick inserted near centre of cake comes out clean, 40 to 45 minutes.
This cake is especially delicious made with wild blueberries.
For a nut topping, replace 1/3 cup (75 mL) sugar with 1/4 cup (50 mL) all-purpose flour, and add 1/2 cup (125 mL) sliced almonds or finely chopped walnuts.