Blueberry Cake with Crunchy Topping

I baked this for my dad's birthday. The recipe was from Cindy's Kitchen published in The Straits Times sometime in November 2007.
It is a good and wholesome cake with fresh blueberry fruits and a macadamia nut topping.
I would definitely bake this again.

Here's sharing with you the recipe I adapted from Cindy's Kitchen ....

Ingredients and Method

Crunchy Topping
130 g flour
100 g brown sugar
100 g unsalted butter, chopped
100 g macadamia nuts, chopped.

Prepare the crunchy topping first by rubbing together the flour , butter and sugar till they look like coarse bread crumbs.

Lastly add in the chopped nuts and stir till they are well mixed.

Cake Layer
130 g unsalted butter, softened
130 g caster sugar
2 nos. eggs, beaten
1 tbsp Irish Cream Bailey's
250 g self-raising flour
120 mls UHT milk
one and a half packets fresh/frozen blueberries

Pre-heat oven at 180 degree C.
Line a 9 inch baking pan.
Beat butter and sugar till light and fluffy.
Add in the beaten eggs, Irish Cream and milk in three portions.
Stir in the flour in three portions too till the mixture is well mixed.
Pour batter into the baking pan and place the blueberries on top of the batter.
Place the crunchy topping over the blueberries.
Bake the cake for 50 minutes or till inserted skewer comes out clean.
Remove cake from baking pan and completely cool before cutting and storing.