Blueberry Lemon Streusel Cake
adapted from Ree Drummond's Blueberry Crumb Cake
Servings 12 servings
2 cups fresh blueberriesfor the topping:
Preheat oven to 350 degrees F. (I used 325 because the original recipe didn't have a temperature listed until recently. Both will work!) Combine flour, baking powder, and a salt. Stir and set aside.
Cream butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat.
Grease a 9 x 13 inch baking pan. (I used 2-9 inch rounds) Pour in batter and smooth the top. Sprinkle fresh blueberries over the top of the cake.
In a separate bowl, combine topping ingredients. Sprinkle over the top of the cake.
Bake cake for 40 to 45 minutes, or until golden brown. (Mine was done after 45 at 325 degrees in my oven). Sprinkle powdered sugar over the top, if desired. Cut into slices and serve.
Calories: 283kcal | Carbohydrates: 45g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 189mg | Potassium: 154mg | Fiber: 1g | Sugar: 22g | Vitamin A: 311IU | Calcium: 67mg | Iron: 2mg