Blueberry Cake With Crunchy Topping

Yesterday, got the mood, so bake the cake of the recipe published in newspaper 2 weeks back. I cant get blueberry so replace with raisins.. result is not bad at all.! yum yum !


recipes:
130g unsalted butter <-- i use normal salted butter, as this is what i have in fridge
130g castor sugar
2 eggs
250g self-raising flour (sifted)
120ml milk
250g blucberries (2 packets) <-- replace with sultanas raisins

Crunchy Topping:
130g plain flour
100g brown sugar
100g butter, chopped
100g chopped macadamia nuts <-- left over from gift by in laws from thei oz trip

Methods:
1. Grease and line a baking tin and preheat oven to 180deg c
2. First make the topping by rubbing the flour, butter and brown sugar together in bowl until it resembles coarse breadcrumbs then add chooped nuts.Set aside
3. For cake, beat the butter and sugar together till light and fluffy <-- this is very important step to ensure your cake texture is soft and yummy
4. Add eggs one at a time, beating to mix them in.
5. Continue beating while adding the sifted flour and the milk a little at a time. The mixture will look like thick batter.
6. Pour cake mixture into the prepared baking tin and sprinkle the blueberries on top. Then sprinkle the crunchy topping evenly over the blurberries.
7. Bake in the oven for about 50 minutes until a chopstick inserted into the mixture comes out clean. <-- i bake for 60 minutes as i did not pre-heat the oven.


Will post the picture when i connect to my home PC. As my office laptop cannot allow external connection including CD/thumbdrive !! stupid security !