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September 18, 2017

Blueberry Streusel Cake

Whenever I buy blueberries from the local warehouse club, my kids will only eat them for a couple of days, which means I have lots and lots leftover.  I usually end up freezing some, and with the rest, I try to bake something.

I decided to make a Blueberry Streusel Cake.

This cake is great on its own.  I love the sweet, crunchy topping combined with the light, fluffy cake!

The only thing missing was a scoop of vanilla ice cream!

Blueberry Streusel Cake

Ingredients:
Streusel
  • 1/3 c sugar
  • 1/2 c flour
  • 1 t cinnamon
  • 1/8 t salt
  • 1/4 c butter
Cake
  • 2 c flour
  • 2 t baking powder
  • 1/2 t salt
  • 3/4 c sugar
  • 1/4 c butter
  • 1 large egg
  • 1 t vanilla extract
  • 1/2 c milk
  • 2 c fresh or frozen blueberries
Directons:
  • Preheat the oven to 375°F. 
  • Combine the streusel toppings in a small bowl until the mixture is crumbly. 
  • In a separate medium bowl, combine the flour, baking powder, and salt.
  • Add in the sugar, butter, egg, and vanilla and mix well.
  • Stir in the milk, then fold in blueberries.  
  • Pour the batter into 9x9 parchment-lined pan. 
  • Sprinkle streusel topping over the batter.
  • Bake for approximately 40 to 45 minutes. 
  • Cool before cutting into squares.
You can find the original recipe here on the King Arthur Flour website.

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