Blueberry Cinnamon Bundt Cake

-Cream together in a large bowl butter, sugar. Crack egg in a small bowl to check them and whisk and pour into mixture, then add vanilla mix until light and fluffy.

-Sift in flour, and baking powder (but leaving a 1/4 cup of flour to toss berries), fold together until all combined, then slowly add room temperature evaporated milk, toss 1/2 cup blueberries in 1/4 cup flour and fold blueberries into mixture. 

-Grease one bundt or loaf pan, pre-heated oven to 350ºF

- In a small bowl toss together cinnamon, brown sugar and walnuts, then after pan is greased add the mixture to the bottom of pan leaving about one tsp cinnamon to swirling in cake, then pour batter over the mixture and smooth evenly then swirl 1 tbsp of cinnamon in the batter by using a knife to twist it in. 

- Bake for 45 minutes to one hour depending on your oven, check the middle of your cake first with a toothpick before removing it from the oven, if it comes out dry it's baked if wet close door and leave for another five minutes.

-Remove cake from oven let sit in cake pan for 5 to 10 minutes before removing it from the pan on a cooling rack. You may need to run a knife around the sides to remove from pan if stuck.

BAKING TIPS:

-Tossing blueberries in a dusting of flour before folding it into cake, stops berries from dropping to the bottom of cake. 

- If you use salted butter or margarine don’t add salt if unsalted add 1/2 tsp sea salt to batter.