This is an amazing , simple recipe and a great way to use up left over pie filling as I did. If it is not possible to get fresh berries, you can use any other pie filling or even fruit preserve .

This recipe is adapted from Allrecipes.com with changes.
Towards the end of the baking I realised I had made a big time error, no, not in the measurements of the cake , but I had forgotten to make this a streusel topped blueberry cake as I had originally planned.

I realised it at the end and consoled myself the prepared streusel to be used for one more pie filling cake .

Ingredients

1 1/2 cups all purpose flour
1/4 cup sugar
2/3 cup milk
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp all spice powder
1/3 cup butter melted or 1/4 cup oil
3/4 cup fresh yogurt
2/3 cup milk
3/4 cup blueberry pie filling.

Method

Preheat oven to 400 degrees F / 200 degrees C
Grease a 8 inch cake pan, dust with flour, tap the pan to remove excess flour.

In a bowl add the flour and all dry ingredients one by one and mix well.
In another bowl mix all the wet ingredients except the blueberry pie filling. one by one, whisk well so that the oil/melted butter , yogurt blends well and becomes a little frothy.

Now mix the dry and wet ingredients except the blueberry filling, well, but not over mixing them.

Pour half of the batter into the cake pan, evenly, spread the blueberry pie filling gently on top to cover the batter in a layer. then pour remaining cake batter on top.

Bake for 20 to 25 minutes till done and a toothpick comes clean.

Let cake cool completely before e slicing.
you will see the layer of blueberry pie filling oozing out in yumminess.

Serve this delicious blueberry cake with whipped cream.

Tips

I forgot to make this a streusel topped cake.
So you can try this as it adds to the look, crunch and moist delicious bite of the cake.

To make the streusel topping you need.

1/4 cup packed brown sugar
1/4 cup chopped walnuts
2 tbsp flour
1 tbsp butter.

Mix all the ingredients until crumbly and coarse. Sprinkle this streusel topping over the cake before baking.
Remove when the top of the cake appears lightly browned.