Recipe by agoodcookie
A wonderful brunch cake from the Joy of Baking website.
Top Review by Muffin Goddess
We liked this quite a bit -- it was kind of like a flat round blueberry streusel muffin! I have to admit that I was a little surprised that it turned out so well, since there seemed to be so little batter in relation to the amount of berries and topping. The finished product was very much like a dense, not too sweet blueberry muffin, which was comforting when we ate chunks of it for breakfast (we didn't feel like we were eating dessert for breakfast lol). Very nice, thanks for posting! Made for PAC Spring 08
- 1⁄3 cup flour
- 1⁄3 cup sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 cup unsalted butter, cut in pieces
- 1 cup flour
- 1 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1⁄4 cup unsalted butter, room temperature
- 1⁄2 cup sugar
- 1 large egg
- 1⁄2 teaspoon vanilla extract
- 1⁄3 cup milk
- 2 cups fresh blueberries
Directions See How It's Made
- Preheat oven to 350°F; butter an 8-inch spring form pan and line the bottom with parchment paper.
- For streusel topping combine flour, sugar and ground cinnamon in a large bowl. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside.
- In a separate bowl whisk together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer with paddle attachment, cream the butter. Add the sugar and beat until light and fluffy.
- Add the egg and vanilla and beat until incorporated.
- Add the flour mixture, alternately with the milk and beat only until combined.
- Spread the batter onto the bottom of the prepared pan and sooth the top with a spatula.
- Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and place on a wire rack to cool slightly. Serve warm or room temperature.