• Preparation Time 20 minutes
  • Baking Time 40 minutes
  • Makes 9 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cake:
  • 1 3/4 cups Robin Hood® Original All Purpose Flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 1/4 cup butter, softened
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 cup milk
  • 1 1/2 cups fresh or frozen blueberries, thawed and drained
  • Streusel Topping:
  • 1/2 cup Robin Hood Original All Purpose Flour
  • 1/4 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1/2 cup Robin Hood Oats

Serving Size: 9 servings


Serving Size: 9 servings

  • Cake: Combine flour, baking powder and salt; stir well to blend.
  • Cream sugar, butter, egg and vanilla together thoroughly in a separate bowl. Add milk, blending well.
  • Add flour mixture all at once to creamed sugar mixture. Stir just until all ingredients are moistened.
  • Spread half of batter in prepared cake pan.  Spoon blueberries over batter. Spread remaining batter over blueberries.
  • Topping: Combine all ingredients for topping until mixture is mealy.
  • Sprinkle topping evenly over batter.
  • Bake in preheated oven for 35 to 40 minutes or until toothpick inserted in centre of cake comes out clean. You will have blueberries on the toothpick but be sure there isn’t any cake batter sticking to the toothpick. Serve warm.
  • Preheat oven to 375ºF (190ºC). Grease 9” (2.5 L) cake pan.


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