• 8servings
  • 60minutes
  • 436calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsNatrium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup granulated sugar

  2. 1/4 cup brown sugar

  3. 1/3 cup all-purpose flour

  4. 1/2 teaspoon cinnamon

  5. 1/4 cup butter , cold

  6. 6 tablespoons butter , softened

  7. 3/4 cup granulated sugar

  8. 1 large egg

  9. 2 cups all-purpose flour

  10. 3 tablespoons cornstarch

  11. 2 teaspoons baking powder

  12. 1/4 teaspoon salt

  13. 1 teaspoon vanilla

  14. 1/2 cup milk

  15. 2 cups fresh blueberries

Instructions Jump to Ingredients ↑

  1. Place the dry streusel ingredients in a food processor bowl. Drop in butter and pulse until small crumbs form. This can be done in a bowl with a pastry blender too. Set aside.

  2. Preheat oven to 375 degrees. In a large mixing bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg, and beat well. Add the dry ingredients to the butter mixture alternating with the milk & vanilla. Mix well. Stir in the blueberries by hand. Spread the batter evenly in an oiled 8-inch square cake pan. Spoon the streusel topping evenly over the batter, and bake for 40-45 minutes. Let cake cool for 15 minutes and then cut into squares and serve warm.


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