blueberry snack cake with streusel topping
I make this blueberry cake every year when fresh blueberries are in season. Not only is it a tasty snack cake, it makes a fabulous breakfast or brunch cake too. It can also be made into muffins, but you might have to adjust the baking time. I got this recipe from a PBS cooking show in the 80’s.
yield
6 -8
prep time
15 Min
cook time
40 Min
method
Bake
Ingredients For blueberry snack cake with streusel topping
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streusel topping: streusel:
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¼ cup granulated sugar
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¼ cup brown sugar
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1/3 cup all-purpose flour
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½ teaspoon cinnamon
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¼ cup (4 tablespoons) butter, cold
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cake:
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6 tablespoons butter, softened
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¾ cup granulated sugar
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1 large egg
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2 cups all-purpose flour
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3 tablespoons cornstarch
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2 teaspoons baking powder
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¼ teaspoon salt
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1 teaspoon vanilla
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2/3 cup whole milk
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2 cups fresh blueberries
How To Make blueberry snack cake with streusel topping
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1Place the dry streusel ingredients in a food processor bowl. -
2Drop in butter and pulse until small crumbs form. Set aside. Note:This can be done in a bowl with a pastry blender too.
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3Preheat oven to 375 degrees.
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4In a large mixing bowl, cream the butter and the sugar; beat until light and fluffy. Add in the egg, and beat for 1-2 minutes.
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5Add the dry ingredients to the butter mixture alternating with the milk and the vanilla. Mix for 1-2 minutes.
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6Stir in the blueberries by hand.
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7Spread the batter evenly in an oiled 8 or 9 inch square cake pan. (the batter will be slightly thick)
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8Sprinkle the streusel topping evenly over the batter.
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9Bake for35-40 minutes. Let cake cool for 5-10 minutes and then cut into squares. Serve warm.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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