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.