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Bluberry Streusel Cake Recipe

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This recipe for Bluberry Streusel Cake is from The Kinneho Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Streusel Topping:
1 cup all purpose flour
1 tbsp plus 1 tsp packed dark brown sugar
1 tbsp plus 1 tsp granulated sugar
3/4 tsp cinnamon
1/2 stick cold unsalted butter cut into 1/2 in pieces

Cake:
1 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
3/4 tsp pure vanilla extract
1/2 stick unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 lb blueberries (31/4 cups)
Directions:
Directions:
Preheat oven to 350º with rack in middle. Line bottom of a 9 inch square baking pan with heavy duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, dust with flour and knock out excess.

Streusel topping:
Stir together flour, sugars, cinnamon and a pinch of salt in a large bowl. Blend in butter with your fingertips to form large clumps.

Cake:
Whisk together flour, baking powder, baking soda and salt in a bowl. Stir together sour cream and vanilla in a small bowl. Beat together butter and sugar in a large bowl until pale and fluffy. Add egg and beat until well blended. At low speed alternate flour mixture and sour cream mixture until just combined. Gently fold in blueberries. Spoon batter into pan, smoothing top. Crumble half of topping evenly over batter. Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until wooden pick comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 min. active; 3 1/2 total
Personal Notes:
Personal Notes:
Yet another blueberry recipe to sample!

 

 

 

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