Blueberry Crunch Cake (Print Version)
# Ingredients:
→ Streusel Topping
01 -
4 tablespoons cold unsalted butter, diced into ½-inch pieces
02 -
6 tablespoons tightly packed brown sugar
03 -
¼ teaspoon of salt
04 -
1 teaspoon ground cinnamon
05 -
½ cup plain flour (measured and leveled)
→ Cake
06 -
1 stick (½ cup) of butter, softened
07 -
¾ cup of regular sugar
08 -
1½ teaspoons of vanilla flavoring
09 -
2 big eggs
10 -
½ cup milk
11 -
1 teaspoon of packed citrus zest, from one lemon
12 -
½ teaspoon of salt
13 -
2 teaspoons of leavening powder
14 -
2 cups of fresh (or frozen, not defrosted) blueberries
15 -
2 cups of all-purpose flour (measured and leveled)
# Instructions:
01 -
Mix brown sugar, flour, salt, and cinnamon together in a small bowl. Use your fingers to break up any sugar clumps. Work the butter in until you get a lumpy texture. Put in the fridge until you're ready to use it.
02 -
Set your oven to 375°F and make sure the rack is in the center. Coat a 9-inch square baking dish with butter or a spray that doesn’t stick.
03 -
In a medium-sized bowl, whisk salt, baking powder, and flour together. Set this aside for later.
04 -
Beat sugar and butter together until fluffy, about two minutes. Add eggs one by one, mixing thoroughly after each. Blend in the lemon zest and vanilla extract.
05 -
Slowly mix the flour mixture into the batter, switching off with splashes of milk, using a low speed. Gently stir in the blueberries so they’re evenly spread out.
06 -
Pour the batter into the greased pan and sprinkle the streusel on top. Bake for about 40 to 45 minutes, or until golden brown and a toothpick comes out clean. Let it cool in the pan for 20 minutes before slicing and plating.
# Notes:
01 -
Best enjoyed the same day it’s baked
02 -
You can freeze this for as long as three months
03 -
Leftover cake stays good for several days at room temperature