Amish Blueberry Cake is a traditional American recipe (from the Amish [Pennsylvania Dutch] community) for a classic sponge-style cake made with oil where fresh blueberries are baked in the batter. The full recipe is presented here and I hope you enjoy this classic American version of: Amish Blueberry Cake.
Cream together the sugar, oil and egg until light and lemon coloured then stir-in the milk. Meanwhile sift together the flour, baking powder and salt then stir into the creamed mixture a little at a time. Gently fold in the blueberries and stir to combine. Tip the batter into a greased 22cm square tin.
Make a topping by combining the butter, sugar, flour and cinnamon in a bowl. Combine with a fork then sprinkle this mixture on top of the blueberry batter. Place the cake in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 45 minutes, or until golden brown and a skewer inserted into the centre of the cake emerges cleanly.
Allow to cool before taking out of the tin and cooling completely on a wire rack.
