This is what we had for breakfast this morning. I make this at least once every summer…I feel extravagant making it a lot since it takes five cups of blueberries! It’s not too sweet, and allows the taste of the berries to really shine…yum!
1 ten-inch round cake or 2 six-inch round cakes
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour, plus more for pan (I used white whole-wheat, with no ill effects)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup milk
- 5 cups wild or cultivated blueberries
- Streusel Topping (below)
- Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.
- In a medium bowl, sift together the flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.
- Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.
- Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.
Makes enough for 1 ten-inch cake or 2 six-inch cakes
- 1 cup all-purpose flour (again, I used white whole wheat)
- 1/4 cup packed light-brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, room temperature ( I actually have better luck with this if it’s COLD — straight out of the fridge)
- In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
- Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.