- 12
Ingredients
- 1/3 cup butter, room temperature
- 1 cup granulated white sugar
- 2 eggs
- 1 tsp. vanilla
- 1/2 cup sour cream
- 2 tbls. milk
- 1-1/2 cup flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup fresh, firm blueberries
- 1/4 cup flour (to toss with blueberries)
Preparation
Step 1
Preheat oven to 350º F. Cream butter with sugar at medium-high speed until fluffy. Add eggs and vanilla. Rinse blueberries and toss with ¼ cup flour; set aside. Sift 1-1/2 cups flour, baking powder and salt. Blend sour cream and milk into batter, alternating with the flour mixture. Beat on low speed until smooth. STREUSEL TOPPING: 2 tbls butter, 1/3 cup brown sugar, 2 tbls. flour and 1 tsp cinnamon. Put all ingredients in a bowl and cut with pastry blender or fork until crumbly. Grease 9”x9” square glass pan or 9” glass pie plate. Add half the batter, sprinkle with half of streusel topping, then remainder of batter and topping. Bake for 40-45 mins, until middle is set. Remove from oven and cool slightly before serving.