1/3 cup all purpose flour
1/3 cup granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cut into pieces
Cake Batter:
1 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup milk
2 cups fresh blueberries
1/3cupall purpose flour
1/3cupgranulated white sugar
1/2teaspoonground cinnamon
1/4cupcold unsalted butter, cut into pieces
Cake Batter:
1cupall purpose flour
1teaspoonbaking powder
1/8teaspoonsalt
1/4cupunsalted butter, room temperature
1/2cupgranulated white sugar
1large egg
1/2teaspoonpure vanilla extract
1/3cupmilk
2cupsfresh blueberries
Instructions
Preheat oven to 350. Grease an 8 x 8 inch square pan or an 8 inch round cake pan.
To make the streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside..
In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Hand stir the flour mixture, alternately with the milk, only until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with a spatula.
Arrange the blueberries on top of the cake batter and sprinkle with streusel topping.
Bake for about 40 – 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly.