Ingredients
The following ingredients have 14 Servings
- Streusel
- 1/3 cup sugar
- 1/2 cup flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 4 tablespoons butter
- 1 large lemon
- Cake
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 4 tablespoons butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh or frozen blueberries
Instruction
- Preheat the oven to 375°F. Lightly grease an 8″ square, 9″ square, or 9″ round cake pan. If you use an 8″ square pan or round pan, make sure it’s at least 2″ deep.
- To make the topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Use a microplane zester to zest in 1/2 teaspoon lemon zest into the bowl and stir to distribute. Cut or rub in the butter with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside.
- Blend the flour, baking powder, and salt together in a medium-sized mixing bowl.
- In a separate bowl, Add sugar, butter, egg, and vanilla and then zest in all the remaining peel from the lemon.
- Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend.
- Pour the batter into the prepared pan. Sprinkle the topping over the batter.
- Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.
- Remove the cake from the oven, and set it on a rack to cool for 10 minutes.
- While cake is cooling, place 1/2 cup powdered sugar in a small bowl and whisk in enough lemon juice to make a glaze. Drizzle over slightly warm or cool cake. Serve right from the pan. Or, to transfer to a serving plate, Loosen the sides with a knife or spatula. Holding the pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.
- Yield: about 12 to 16 servings.
