blueberry cake
a light, moist blueberry cake topped with a sweet cinnamon streusel—perfect for brightening up any morning or as a cozy afternoon treat.
Ingredients
1 ½ cups all-purpose flour
½ cup white sugar
2 ½ teaspoons baking powder
1 pinch salt
½ cup milk
¼ cup vegetable oil
1 egg
2 cups blueberries
for the streusel topping
â…“ cup all-purpose flour
½ cup white sugar
¾ teaspoon ground cinnamon
¼ cup margarine
Instructions
step 1: preheat oven to 350 degrees f (175 degrees c). grease and flour a 9-inch square baking pan.
step 2: in a large bowl, whisk together 1 ½ cups flour, ½ cup sugar, baking powder, and salt.
step 3: make a well in the center and add milk, oil, and egg. stir until just combined. fold in the blueberries gently.
step 4: pour the batter into the prepared pan and spread evenly.
step 5: in a small bowl, mix together ⅓ cup flour, ½ cup sugar, and cinnamon. cut in the margarine using a fork or pastry cutter until the mixture resembles coarse crumbs. sprinkle evenly over the batter.
step 6: bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
step 7: allow the cake to cool in the pan before slicing and serving.
- Pro Tip
toss the blueberries with a little flour before adding them to the batter to help prevent them from sinking to the bottom during baking.
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