Preheat your oven to 170 C or 350 F. Butter a loaf tin and line it with baking sheet. Then in a bowl mix the butter and sugar with a handmixer / Kitchenaid (medium speed) until it’s creamy and the sugar is dissolved. 

Add the eggs one by one (mix for 1 min before you add the next egg) until the mixture becomes thicker and creamy. Finally add the vanilla essence.

When the mixture is thick add the flour with the cinnamon powder in batches. I sieved the flour and cinnamon mixture and folded it in the batter with a wooden spoon. Mix well.OPTIONAL: reserve 2 tbsp of this wet batter and mix it with the cane sugar. Set this aside (this step is optional and will create a crunchy topping).

Mix the blueberries with the batter and pour it in the loaf tin. Then spread out the batter with cane sugar and place a few blueberries on top. I sprinkled some extra cane sugar (this is also optional).

Bake the cake for 50 minutes in a preheated oven. After 35 minutes you can check the cake with a skewer. Mine was quite wobbly so I baked it for another 15 minutes. Then checked it again. If the skewer comes out clean the cake is cooked. Remove the cake from the oven and let it cool down for 5-10 minutes before you remove it from the tin. TIP: I used all the berries that I had at home, but feel free to make this cake even more berrylicious and add a cup of berries. You can also replace the berries with another fruit, tutti frutti, dried fruit such as dates, as long as you toss it in some flour first. If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!