Description
Yields one 9″ round cake.
Ingredients
Scale
Topping
- 5 TBS all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 4 TBS unsalted butter
- pinch of salt
Cake
- 2 cups minus 1 TBS all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 4 TBS unsalted butter, softened
- 3/4 cup granulated sugar
- Zest of 1 lemon
- 1 large egg
- 1 tsp vanilla extract
- 12 oz fresh blueberries, washed and dried
- 1/2 cup milk, any kind
- Confectioners’ sugar, for dusting (optional)
Instructions
- Heat to 375ºF. Grease (or butter and flour) a 9″ round baking pan, and line with a round of parchment paper.
- Prepare topping mixture by combining flour, sugar, cinnamon and salt, then cut in butter with a pastry blender or fork, until the mixture resembles coarse crumbs. Set aside.
- In a medium bowl, whisk flour, baking powder, and salt together.
- In a large bowl beat butter, sugar, and zest together with a mixer until light and fluffy. Mix in egg and vanilla.
- Beat in dry ingredients, 1/3 at a time, alternately with the milk, beginning and ending with the dry ingredients.
- Fold in blueberries. Batter will be thick.
- Pour batter into prepared pan. Sprinkle evenly with prepared topping.
- Bake for 40-50 minutes, or until a toothpick comes out clean.
- Let cool in pan 20 minutes, then remove from pan and finish cooling on wire rack.
- Dust with confectioners’ sugar, if using.