Blueberry and Cinnamon Muffin Cake with Streusel Topping

Having got totally hooked on making muffins, I realised that the muffin mixture could be baked in an ordinary cake tin and served cut into thick slices – either as a dessert, fresh and still warm from the oven, and topped with Greek yoghurt, or as a cake for tea in the garden on a sunny day.

When making this recipe, I have several times placed the base of a springform tin the wrong way up by mistake, so be careful that you have it the right way up!

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This recipe is taken from Delia Smith’s Summer Collection

Method

As with all muffins, you need to sift the dry ingredients twice, so place the flour, baking powder, salt and cinnamon in a sieve and sift them into a bowl. In another mixing bowl, whisk the eggs, sugar and milk together, then melt the butter and pour this into the egg mixture, whisking once again.

Now sift the flour mixture in on top of the egg mixture and fold it in, using as few folds as possible (ignore the lumpy appearance at this stage and don't be tempted to over-mix). Fold in the blueberries and spoon into the tin.

To make the topping, you can use the same bowl that the flour was in. Add the flour, cinnamon and butter and rub the butter in until crumbly, then add the sugar and hazelnuts and mix well. Finally, sprinkle in 1 tablespoon of cold water, then press the mixture loosely together. Now sprinkle this mixture all over the cake. Bake on the centre shelf of the oven for 1 hour 15 minutes, or until the cake feels springy in the centre.

Allow it to cool in the tin for 30 minutes before removing the sides of the tin. Then slide a palette knife gently under the base and transfer the cake to a wire rack to finish cooling.