I recently had the dilemma of getting home from the grocery store only to realize they gave me the bag containing 2 pints of blueberries of the person in front of me in line in addition to the 2 pints I purchased myself. I certainly did not need 4 pints of flash sale blueberries. Typically they are on sale because they are not going to last very much longer. I needed to do something with at least 2 of these pints so I looked up muffin recipes but most of them only use 1 cup of blueberries. I ended up digging through an old BAKING cookbook I had and found this recipe for Blueberry Streusel BREAD, which I think looks and acts more like a coffee cake, so am am calling it Blueberry Streusel Cake.
So because I have 4 pints of blueberries to use and this cake was so yummy, I actually made it twice in a two day period. The first time I brought about half the cake over to my friend’s family to try it and they loved it. My dad lives with us and basically devours any fruit-based sweets I make so the first cake was gone in less than 24 hours. He ate 2/3 of the first one and is pacing himself to eat at least half of the second one that I made last night.
Yummy Blueberry Streusel Cake
Course: DessertCuisine: AmericanDifficulty: Easy16
servings20
minutes45
minutesIngredients
- For the Cake
4 TBSP butter or margarine, at room temp
3/4 cup sugar
1 egg at room temp
1/2 cup milk
2 cups AP flour
2 tsp baking powder (not soda)
1/2 tsp salt
2 cups fresh blueberries
- For the Topping
4 TBSP butter cut into pieces
1/2 cup sugar
1/3 cup AP flour
1/2 tsp Penzey’s Cinnamon
1/2 tsp Penzey’s Pie Spice
Directions
- Preheat oven to 375 degrees F. Grease 9″ square baking pan/dish.
- Cream butter with sugar until light and fluffy. Add the egg, beat to combine, then mix the milk until blended.
- In medium bowl, sift flour, baking powder and salt. Add to butter mixture until blended.
- Add the blueberries to the mixture by hand, mixing gently.
- Transfer mixture to baking dish (I used a 9″ square pan).
- For the topping, place sugar, flour, cinnamon and butter into a medium mixing bowl. Cut with pastry blender until topping resembles coarse crumbs.
- Sprinkle topping over the batter in the baking dish/pan.
- Bake until toothpick comes out clean and crumb-free, about 45 minutes. Serve warm or cold.
Notes
- Serving warm with vanilla ice cream is YUMMY.
- This would be great served at brunch and tastes very similar to blueberry muffins.
