Ingredients
For the batter
- 115 g unsalted butter at room temperature
- 60 g cream cheese at room temperature
- 100 g sugar
- 100 g brown sugar
- 2 eggs
- 90 g milk any kind
- 1 tsp vanilla essence
- 200 g all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp salt
- 120 g blueberries
For the cinnamon streusel
- 120 g all-purpose flour
- 70 g unsalted butter at room temperature
- 40 g sugar
- 40 g brown sugar
- 2½ tsp cinnamon
- ½ tsp salt
Instructions
For the batter
- Beat the butter, cream cheese and sugars on high speed until it's lighter in colour and fluffy. You can also use a whisk ;). Stop halfway through to scrape down the sides, so everything is nicely mixed.
- Add the eggs and beat them on high speed again until they come together.
- Add the milk and vanilla essence and mix them in.
- Add the dry ingredients: flour, salt, baking powder, cinnamon. Mix them in as well. Don't overmix it though.
- Fold in the blueberries using a spatula. If some of them are too big it's better to cut them up in half first.
For the cinnamon streusel
- Mix all the ingredients using a fork.
- When the fork isn't helping anymore use your hands to pinch the pieces of butter until there are no lumps left.
For the assembly
- Prepare your mould by lining it with baking paper. I use a bit of oil to stick the paper in place by painting it on the inside.
- Add half the batter and sprinkle half the streusel on top.
- Add the other half of the batter but be careful not to move the streusel below. I added it carefully with a spatula in sections. You can see how in the video above.
- Bake in a preheated oven at 180°C / 350°F for 1 hour or until you insert a stick into the centre of the cake and it comes out clean. If you have an electric oven, it's fine to bake using the top and bottom heat like always. However, check on the top streusel at the 30-minute mark. If it's golden enough change the heat to only the bottom for the rest of the baking process.
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