Ingredients
STREUSEL
- 1/3 cup sugar
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup (4 tablespoons) butter
CAKE
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/4 cup (4 tablespoons) butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh or frozen blueberries
Steps
- Pre-heat the oven to 375°F.
- Grease lightly an 8″ square, 9″ square, or 9″ round cake pan. (make sure it’s at least 2″ deep if you use an 8″ square pan or round pan).
To make the topping
- Mix the sugar, cinnamon, flour, and salt in a small bowl. Cut or rub in the butter with the side of the fork, 2 knives or your finger tips until it reaches a crumbly state. Set aside.
- Blend baking powder, flour, and salt together in a medium-sized mixing bowl.
- In a separate bowl, beat together the butter, sugar, egg, and vanilla.
- Alternately add milk and flour mixture to the sugar/butter mixture, ending with flour. Then add blueberries. Stir only enough to blend.
- Pour the batter into the prepared pan. Then sprinkle the topping over the batter.
- Bake the cake for about 40 to 45 minutes until a toothpick or knife inserted into the center comes out clean.
- Remove the cake from the oven, and set it on a rack to cool 10 minutes.
- Serve right from the pan. Or, to transfer to a serving plate, use a knife or spatula to loosen the sides. Holding the pan in your left hand, carefully tip the cake out onto your right hand, remove the pan, then gently right the cake onto a serving dish.
* Yield: about 12 to 16 servings.
Enjoy!
