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Blueberry Cake: Preheat your oven to
350 degrees F (180 degrees C). Butter, or spray with a nonstick vegetable spray,
an 8 inch (20 cm) square baking pan.
Streusel Topping: In a
large bowl, mix together the flour, sugar, and ground cinnamon. With a pastry
blender, two knives, or your fingertips, cut the butter into the flour mixture, until it resembles coarse crumbs. Set aside
while you make the cake batter.
Cake Batter: In a bowl, whisk the flour
with the
baking powder and salt.
In the bowl of your electric
stand mixer,
fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until light
and fluffy. Add the egg and vanilla extract and beat until incorporated. Add
the flour mixture (in three additions), alternately with the milk (in two
additions), and beat only until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with
the back of a spoon or an
offset spatula.
Evenly sprinkle the blueberries on top of the
cake batter and then sprinkle with the streusel topping.
Bake for about 40 - 50 minutes or until a
toothpick inserted into the center of the cake comes out clean (the cake will be
just starting to pull away from the sides of the pan). Remove from
oven and place on a wire rack to cool slightly.
Serve warm, at room temperature,
or even cold.
Makes about 9 servings.
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