Blueberry Streusel Cake (Print Version)
# Ingredients:
→ Streusel Topping
01 -
4 tablespoons cold, unsalted butter, cut into chunks about half an inch big
02 -
6 tablespoons light brown sugar, tightly packed
03 -
1 teaspoon cinnamon powder
04 -
1/4 teaspoon salt
05 -
1/2 cup all-purpose flour that’s been spooned in and leveled off
→ Cake
06 -
2 teaspoons baking powder
07 -
1 stick (1/2 cup) butter softened to room temp
08 -
3/4 cup regular white sugar
09 -
1 teaspoon zest from a lemon, packed
10 -
1/2 cup milk
11 -
1 1/2 teaspoons real vanilla extract
12 -
2 cups of flour for all purposes; spoon and level it
13 -
2 large eggs
14 -
2 cups blueberries (fresh works best, but frozen is fine if you don’t thaw them)
15 -
1/2 teaspoon salt
# Instructions:
01 -
Grab a small bowl and mix the brown sugar, flour, cinnamon, and salt. Use your hands to break up any clumps in the brown sugar. Work the cold butter chunks into the mix until it feels crumbly. Pop it in the fridge for later.
02 -
Set the oven to 375°F and place the rack right in the middle. Butter a 9-inch square baking pan or use a spray that won’t stick.
03 -
In a medium-sized bowl, whisk the flour, baking powder, and salt together. Set it aside for now.
04 -
Beat the butter with granulated sugar until it’s nice and creamy, about 2 minutes. Add eggs one at a time, mixing well after each. Finally, stir in the vanilla and the lemon zest.
05 -
Take turns adding the flour mixture and milk to the wet ingredients, starting and finishing with the flour mixture. Keep the mixer on a low setting while you do this. Gently fold in the blueberries so they’re evenly spread out.
06 -
Pour the batter into the prepared pan and sprinkle the streusel topping over it. Bake for 40-45 minutes, until the top is golden and a tester comes out clean. Let it cool in the pan for 20 minutes before serving.
# Notes:
01 -
Best to enjoy fresh on the day you bake it
02 -
You can freeze it for up to 3 months
03 -
If you have leftovers, they’ll stay good at room temp for a couple of days