Blueberry Streusel Cake

Yield: 1 - 8 x 8 x 2 inch cake

2 cups unbleached white flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries (1 pint), rinsed and patted dry
(or frozen unthawed blueberries)
4 Tablespoons butter, softened
1 cup sugar
1 teaspoon vanilla
2 eggs
1 cup milk

Streusel:
1/3 cup unbleached flour
1/3 cup sugar
1/2 teaspoon cinnamon
4 Tablespoons chilled butter, cut into bits

Lightly sweetened whipped cream

Preheat oven to 375 degrees. Generously butter and flour and 8 x 8 x 2
inch pan and set aside. (Set oven for 350 degrees if using a glass pan.)
Combine flour, baking powder and salt in a large bowl and mix well. Add
the blueberries and gently toss to coat. Cream the butter with the sugar
and vanilla in med bowl until well blended. Add the eggs and mix.
Carefully add the milk and stir until just blended. Add this wet mixture
to the flour mixture and stir by hand until just blended. Pour into
prepared cake pan.

To make the Streusel, mix the flour, sugar and cinnamon in a medium bowl.
Cut in the butter with a pastry cutter until the mixture is evenly blended
but still crumbly. Sprinkle evenly over the cake batter.

Bake for 40 to 45 minutes, until top is evenly golden and a knife inserted
in the center comes out clean. Cool on a wire rack for 10 minutes, then
invert onto one plate and flip right side up onto serving platter. Serve
warm or at room temperature, plain or with whipped cream

Try to time this so it can come out of the oven about 1/2 hour before you
begin eating.

Source: Yankee Magazine


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