Alaskan blueberry coffee cake
Preheat the oven to 190°C/375°F/Gas mark 5. Grease a greased deep 20cm/8in round springform cake tin.
In a medium bowl, blend together 250g/9oz of the flour with the sugar, baking powder, salt, oil, milk, egg and 225g/8oz of the blueberries. Using a wooden spoon, beat thoroughly for 30 seconds and spread the mixture in the prepared cake tin.
Combine the remaining flour, Demerara sugar, cinnamon and butter. Sprinkle over the mixture, and top with the remaining berries.
Bake in the oven for 30–40 minutes. Cool in the tin on a wire rack.