The farmers market is bursting with blueberries at the moment, so this is a perfect cake for summer! Very easy to make and a huge hit with the family. I recommend doubling the recipe and using a 9x11 pan if you want it to last more then a day and a half!
Streusel Topping:
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/2 tsp ground cinnamon
1/4 cup butter, cut into pieces
Cake Batter:
1 cup all purpose flour
1 tsp baking powder
1/8 tsp salt
1/4 cup butter, room temperature
1/2 cup granulated sugar
1 large egg
1/2 tsp. vanilla extract
1/3 cup milk
2 cups fresh blueberries
Preheat the oven to 350 degrees F. Butter, or spray with nonstick vegetable spray, an 8x8 inch square pan or 8 inch round cake pan.
for Streusel Topping: In an large bowl, mix together the flour, sugar and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles course crumbs. Set aside while you make the cake batter.
In a separate bowl whisk together the flour, baking powder and salt. Set Aside.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the surgar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula.
Evenly arrange the blueberries on top of the cake and then sprinkle with the streusel topping.
Bake for about 40-50 minutes or until a toothpick inserted in the center comes our clean. Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature. Very good with vanilla ice cream or gelato!
