Blueberry Cake

Recipe by agoodcookie
SERVES: 8-10
YIELD: 1 cake




  • 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.