Ingredients

The following ingredients have 12 Servings
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup butter (softened)
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • ½ buttermilk
  • 2 cups blueberries
  • Zest from 1 lemon
  • 1/4 cup sugar
  • 1/3 cup flour
  • 3/4 teaspoon cinnamon
  • Dash of salt
  • ¼ cup butter (softened and cubed)
  • ¾ cup powdered sugar
  • 1 Tablespoon heavy cream
  • 1-2 Tablespoon fresh lemon juice

Instruction

  • Preheat oven to 375. Grease a 9x9 square pan or a 9 inch round pan. In using a round pan make sure it is at least 2 inches high. If desired, put parchment on the bottom of the pan and grease the top of the parchment as well.
  • Sift together flour, baking soda, baking powder, and salt. Set aside.
  • Using a paddle, cream butter and sugar together until light and fluffy.
  • Add egg and vanilla and buttermilk. Mix until just combined.
  • Before adding the dry ingredients, remove 2 tablespoons from the bowl and set aside.
  • Add dry ingredients and mix until just barely blended.
  • Toss blueberries in the reserved flour. This will prevent them from sinking to the bottom of your cake.
  • Fold in blueberries and reserved flour by hand.
  • Mix together streusel topping ingredients with a fork or pastry blender until butter is about the size of peas.
  • Pour cake batter into prepared pan and top evenly with streusel topping. Bake for 45-50 minutes, or until a toothpick comes out clean.
  • While cake is cooling, mix powdered sugar, heavy cream, and lemon juice. Once the cake is completely cooled, drizzle across the top.