Blueberry Cake with Buttermilk | Juicy & Quick

Preheat the oven to 180 °C (top/bottom heat). Line a baking pan (approx. 25 cm x 15 cm) with baking paper.

For the crumbles, combine 90 g flour, 50 g sugar, 5 g cinnamon, and 50 g soft butter in a small bowl until a crumbly mixture forms. Set aside.

For the batter, mix 170 g flour, 80 g sugar, and the baking powder in a large bowl. Add the egg, 150 ml buttermilk, and 30 ml rapeseed oil, and stir everything into a smooth batter.