Recipe: Blueberry Streusel Cake (modified slightly from a recipe on Epicurious.com)
When choosing a dish to bring to a special event, it was easy to decide upon this lusciously moist, brightly-flavored blueberry cake — it is absolutely the essence of summer! It's quick to prepare, can actually feature any berry that suits your fancy, and receives enthusiastic raves every time I serve it.
- 1/4 cup butter, softened
- 1/2 cup sour cream
- 1 egg
- 3/4 cup sugar
- finely grated zest of 1 lemon
- 1 teaspoon aluminum-free baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour
- 3/4 cup blueberries
- 1/4 cup flour
- 1/8 cup brown sugar
- 1/8 cup instant oatmeal, plain
- 1/8 teaspoon cinnamon
- 1/8 cup walnuts, finely chopped
- 1/8 cup butter, softened
Preheat oven to 350 degrees. Grease an 8x8-inch baking dish.
Make the cake: In a large mixing bowl, combine butter, sour cream, egg, sugar and lemon zest. Stir in baking powder, baking soda, salt and flour. Carefully stir in blueberries and spread batter into the baking dish.
Make the streusel: In a small bowl, combine flour, brown sugar, oatmeal, cinnamon and walnuts. With a fork, mix in butter until the mixture is crumbly. Sprinkle streusel over the top of the cake.
Bake the cake for 40 minutes until the top is lightly golden and a toothpick inserted into the center comes out clean. Let the cake cool before cutting.
Serves 8-12, depending upon how generous the portions are.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Aug. 11, 2011.