Juicy Blueberry Cake with Buttermilk & Cinnamon Streusel

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

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

For the dough, 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 dough.