Prep 20 mins
Cook 45 mins
From "America's Test Kitchen" episode 816 "Old-Fashioned Breakfast Cakes." Based on a Pillsbury Bake-Off winner from 1954, this recipe has been subjected to the ATK perfection technique - the streusel is softer and the cake is less cottony.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon table salt
- 1⁄2 lb butter, softened
- 1⁄2 cup white sugar
- 3⁄4 cup packed light brown sugar
- 3 large eggs
- 1 cup milk
- 1 cup frozen wild blueberries, divided
- 1 teaspoon flour
- 1⁄4 cup white sugar
- 1⁄2 teaspoon cinnamon
- In a bowl, whisk together flour, baking powder and salt.
- In work bowl of a stand mixer, cream together butter, white sugar and light brown sugar on medium-high until fluffy, about 2 minutes. About halfway through, scrape down sides and bottom of bowl with a spatula. While mixer is running, add eggs one a time. When well combined, alternate adding flour mixture by thirds and milk divided in half (that is, add 1/3 of the flour then 1/2 the milk, then half the remaining flour, the rest of the milk, then the last of the flour). Mix until just incorporated; do not over mix. Stir briefly by hand to finish.
- Toss 1/2 c frozen blueberries with 1 t flour, then fold them into the batter.
- Grease and flour a 9x13x2" baking pan. Pour batter into prepared pan and spread evenly. Sprinkle remaining 1/2 c frozen blueberries evenly over the top of the cake batter. Stir cinnamon into sugar and sprinkle over the top.
- Place pan in a preheated 350°F oven on the middle rack for 40-45 minutes or until a toothpick inserted in the center comes out clean. Rotate pan 180° halfway through. Cool in pan 20 minutes, then turn entire cake out onto a rack, then invert onto a cutting board.