Streusel-Topped Blueberry Cake
By Yankee Magazine|Apr 21 2002|
Yield
12 servings
Ingredients
3 tablespoons shortening
1 cup sugar
1 egg
1-3/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh blueberries
Instructions
Preheat oven to 350 degrees F. Cream shortening with sugar and beat in the egg. Sift flour, baking powder, and salt together. Add dry ingredients to shortening-sugar mixture alternately with milk. Sprinkle washed, drained blueberries with a little flour to keep them from sinking, and stir into batter. Pour batter into a greased and lightly floured 7×11-inch pan.
Crumb Topping:
Ingredients
1/2 cup all-purpose flour
1/2 cup sugar
3 teaspoons butter, softened
1 teaspoon cinnamon
Instructions
Mix together ingredients for crumb topping until crumbly. Sprinkle batter with topping. Bake for about 40 minutes or until cake tests done.
This is the best recipe for blueberry cake I’ve ever tried. Gave the recipe to a blueberry grower in my area to pass out at the Farmer’s Market. Just needs a little bit more butter in the topping to make it caramelize better, but other than that, WONDERFUL!!!