Blueberry Cake Tested Recipe
Streusel Topping:
1/3 cup (45 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup (56 grams) cold unsalted butter, cut into pieces
Cake Batter:
1 cup (130 grams) all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup (80 ml) milk
2 cups fresh blueberries
lueberry Cake Recipe: Preheat oven to 350 degrees F (177 degrees C). Butter,
or spray with a nonstick vegetable spray, an 8 x 8 inch (20 x 20 cm) square pan
or an 8 inch (20 cm) round cake pan.
For streusel topping: In a large bowl, mix together the flour, sugar, and
ground cinnamon. Cut in the butter with a pastry blender or fork until it
resembles coarse 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 sugar 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 batter and then sprinkle with
the streusel topping.
Bake for about 40 - 50 minutes or until a toothpick inserted in the center of
the cake comes out clean. Remove from oven and place on a wire rack to cool
slightly.
Serve warm or at room temperature.
Makes 9 servings.
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