Ingredients
Scale
1/2 cup butter, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
1 egg
1 tsp. vanilla extract
1/2 cup milk
3 cups blueberries {fresh or frozen} *If you use frozen your batter should stay white.
1 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup packed light-brown sugar
3/4 cup all-purpose flour
4 tbsp. butter, room temperature
Instructions
- Preheat over to 350 degrees.
- Line pan with parchment paper and set aside.
- In a medium bowl, sift together flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy.
- Reduce mixer speed to low, and add egg and vanilla.
- When combined, alternate adding reserved flour mixture and milk to the mixer, beginning and ending with the flour mixture. Remove from mixer.
- Gently fold in blueberries. Pour batter into prepared pan.
- To make streusel topping, mix cinnamon, salt, brown sugar and flour together; cut in butter using a pastry blender or fork until fine crumbs are formed.
- Using hands, squeeze together most of the mixture to form large clumps.
- Sprinkle topping generously over batter.
- Bake for about 60 minutes or until a cake tester comes out clean.
- Let cool 10 minutes before removing sides of pan.
- Let cool 15 minutes before serving.