Blueberry Streusel Cake

There were still some fresh blueberries lingering in the fridge, so I decided to look for a recipe that specifically calls for fresh blueberries instead of frozen, because I can bake with frozen blueberries anytime. I found this tasty looking cake, which I also remember eyeing last year, but I didn't get the chance to make it then. This year I made up this cake ahead of time, and put it in the fridge for a few hours. Then it got baked later on in the day so I could enjoy it warm from the oven as a snack. It is delicious warm, but I bet it would be good at room temperature and probably quite tasty cold as well. You could serve this cake with ice cream or whipped cream if you wish, but it really doesn't need it.

Blueberry Streusel Cake
STREUSEL TOPPING
1/3 cup all-purpose (plain) flour
1/3 cup granulated (white) sugar
1 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cut into pieces
CAKE BATTER
1/4 cup unsalted butter, softened
1/2 cup granulated (white) sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 cup all-purpose (plain) flour
1/3 cup milk
2 cups fresh blueberries

Preheat oven to 350◦F. Butter or spray an 8x8 inch square baking pan.
STREUSEL: In a small bowl, mix the flour, sugar, and cinnamon. Cut in the butter until crumbly.
CAKE: In a large bowl, beat the butter and sugar until light and fluffy. Beat in the egg and vanilla. Add the baking powder, salt, and 1/3 cup of flour. Stir in 1/2 of the milk, then 1/3 cup flour, remaining milk, and remaining flour. Pour batter into prepared pan. Sprinkle  blueberries over top, then sprinkle with streusel. Bake for 40 - 50 minutes until a toothpick inserted into the center comes out clean. 

 "Blueberry Cake.” http://www.joyofbaking.com/BlueberryCake.html . Joy of Baking, n.d. Friday, August 24, 2012.