Yield: 12 servings
Ingredients
2 cups all-purpose flour
2 cups fresh blueberries
2 tsp baking powder
1 stick softened butter
¾ cup sugar
2 eggs
½ cup whole milk
2 tsp good vanilla extract
Zest of 1 lemon
1/3 tsp salt
For the streusel topping combine ½ c all-purpose flour 6 tablespoons brown sugar 1 ½ tsp cinnamon ¼ tsp salt and 5 tablespoons cold butter. Use fingers to mix well until ingredients become crumbly. Place in refrigerator until ready for use.
Directions
Preheat oven to 375 degrees
Liberally apply nonstick cooking spray to 9 in square baking dish
Add flour, baking powder and salt together in a mixing bowl. Whisk and set aside. In another bowl combine butter and sugar until creamy, beat together for 2 minutes. Add eggs one at a time and mix well. Add vanilla extract and lemon zest. Once well combined add flour mixture and milk alternately. Mix well then add the blueberries and gently fold into the mixture. Pour batter into the sprayed baking dish and spread evenly before sprinkling with streusel topping. Place into oven and bake 45 minutes until golden brown and a toothpick poked into the cake comes out clean. Allow to cool 15-20 minutes before serving.
Special Diet Information
May store covered at room temperature for 2-3 days
