- 9
Ingredients
- For the streusel:
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 cup packed light brown sugar
- 8 tablespoons (1 stick) cold unsalted butter (cut into tablespoons)
- For the cake:
- 4 tablespoons (1/2 stick) unsalted buter, room temperature, plus more for pan
- 1 1/2 cups plus 1 teaspoon all-purpose flour (spooned and leveled), plus more for pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 3/4 cup granulated sugar
- 1 large egg
- 2/3 cup low-fat buttermilk
- 1 1/2 cups blueberries, rinsed and patted dry
Preparation
Step 1
Prep time: 20 minutes
Total time: 1 hour, 10 minutes
Preheat oven to 350.
Make streusel: In a medium bowl, mix flour and light brown sugar. Using your fingers, work in butter until large, moist crumbs form. Chill until ready to use.
Make cake: Butter a 9-inch square baking pan; dust with flour, tapping out excess. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and allspice. With an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg; beat until combined.
Add flour mixture and buttermilk in alternating batches, beginning and ending with flour mixture; beat just until combined (batter will be very stiff).
In a small bowl, toss blueberries with remaining teaspoon flour. Fold berries into batter; pour into prepared pan. Scatter top with streusel.
Bake until golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes.
Let cool completely.
Cake can be stored, wrapped tightly in plastic, at room temperature up to 2 days.
You'll also love
-
Beef Tenderloin Bruschetta with... 0/5 (0 Votes) -
Garden Potato Salad 0/5 (0 Votes)
You'll also love
-
Philadelphia Cucumber and Herb Dip 0/5 (0 Votes) -
Frozen Raspberry Salad 0/5 (0 Votes)