Blueberry Cake

A wonderful brunch cake from the Joy of Baking website.

• Ready In: 1 hr
• Serves: 8-10
• Yields: 1 cake

Ingredients

• Streusel topping

• 1⁄3 cup flour
• 1⁄3 cup sugar
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 cup unsalted butter, cut in pieces

• Cake Batter

• 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

1. Preheat oven to 350°F; butter an 8-inch spring form pan and line the bottom with parchment paper.
2. 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.
3. In a separate bowl whisk together the flour, baking powder and salt. Set aside.
4. In the bowl of an electric mixer with paddle attachment, cream the butter. Add the sugar and beat until light and fluffy.
5. Add the egg and vanilla and beat until incorporated.
6. Add the flour mixture, alternately with the milk and beat only until combined.
7. Spread the batter onto the bottom of the prepared pan and sooth the top with a spatula.
8. Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel.
9. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
10. Remove from oven and place on a wire rack to cool slightly. Serve warm or room temperature.