This has got to be one of my favourites, especially with fresh blueberries. Recipe details below:

¼ cup vegetable oil
¼ cup white sugar
¼ cup brown sugar
½ tsp cinnamon
½ cup all purpose flour

1/3 cup vegetable oil
1 extra large or 2 small eggs
¾ cup granulated sugar
¾ cup plain Greek yogourt or light sour cream
1 tsp vanilla extract
1 1/3 cup all purpose flour
1 ½ tsp baking powder
1 tsp baking soda
Pinch salt
2 cups blueberries
2 tbsp flour/ cornstarch


  1. Streusel: Pour oil, both sugars, cinnamon and flour into a bowl and mix well. Set aside.
  2. Cake: Preheat oven to 350 F. Spray a 9” springform pan with vegetable oil.
  3. Add oil, eggs, sugar, yogourt into bowl and mix well, add vanilla, flour baking powder, soda and salt and mix until combined.
  4. Add blueberries and flour/cornstarch together. Add half to batter, fold in gently and spread into spring form pan.
  5. Add remaining blueberries over top batter and streusel topping and bake at 350 F for about  30 – 40 minutes or until tester comes out clean. Let cool and enjoy!