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Blueberry Cake with Streusel topping Recipe


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     Blueberry Cake with Streusel topping

Category   Desserts - Breads
Sub Category   None

1/2 cup sugar
1/4 flour
1/2 tsp ground cinnamon
1/4 cup (1/2 stick) chilled butter
butter for pan
flour for pan
1 pint (2 cups) fresh blueberries, picked over
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 cup (1/2 stick) butter, at room temperature
3/4 cup sugar
1 egg
1/2 tsp vanilla extract
1/2 cup whole milk, room temerature

In a bowl combine the sugar, flour, cinnamon, and butter. Work the mixture with your fingertips until well blended; refrigerate.
Set the oven at 375 degrees. Butter and flour an 8 inch square metal baking pan. In a bowl, toss the blueberries with 1 tbs of the flour.
In another bowl, whisk the remaining flour, baking powder, and salt to blend them. In an electric mixer, cream the butter and sugar until soft and light. Beat in the egg and vanilla until soft and light. With the mixer set to its lowest speed, blend in the flour mixture alternately with the milk, beginning and ending with flour.
With a rubber spatula, fold in blueberries. Transfer the batter to the pan and smooth the top. Sprinkle the topping over the cake. Bake the cake for 40 to 45 minutes or until the top is brown.

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