Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
CAKE
- Preheat oven to 350 degrees F and grease a tube pan with melted vegetable shortening or spray with Pam Baking Spray (with flour). Set aside.
- BATTER: In a large mixing bowl, combine flour, sugar, and baking powder. Add oil and cider/orange juice. Mix until just combined. Add eggs, one at a time, mixing well after each addition. Fold in 1 ½ cups blueberries (that have been tossed with 1 Tbsp flour).
- BLUEBERRIES: For the blueberries that are layered in between the cake batter, toss with 1 Tbsp flour. In separate bowl, mix together 5 Tbsp sugar and 3 tsp cinnamon.
- STREUSEL: In a medium bowl, combine 6 Tbsp butter, brown sugar, salt, flour, and cinnamon until thoroughly mixed and crumbly.
ASSEMBLY
- Spread one third of batter in greased tube pan. Add one third of blueberries on top of batter. Sprinkle half the cinnamon/sugar mixture on top of blueberries. Spread another one third of batter, then blueberries, and remaining half of cinnamon/sugar mix. Add last third of batter and blueberries. Sprinkle streusel over top.
- Please note: When adding batter over blueberries, the batter will not fully cover the blueberries and that is ok. Do your best to evenly distribute the batter between layers. It will fill in as it is baking.
BAKE
- Bake for 60-90 minutes. (Mine takes 85 minutes.)
- Let cake cool before removing from the pan. (See article above for details about removing from the pan.)
STORAGE
- This cake stores well (covered) at room temperature for 3 days or for up to 5 days in the refrigerator.
