Description
A comforting cake layered with succulent blueberries and a hint of spice, perfect for brunch or a cozy afternoon treat.
Ingredients
Scale
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- ½ cup whole milk or buttermilk
- 2 large eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1½ cups fresh blueberries (or frozen, thawed and drained)
- ½ cup all-purpose flour (for streusel topping)
- ½ cup brown sugar, packed
- 1 tsp cinnamon
- ¼ cup unsalted butter, melted (for streusel topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
- Cream together the granulated sugar and softened butter until light and fluffy.
- Beat in the eggs, one at a time, incorporating fully before each addition, then stir in the vanilla extract.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl. Gradually add to the wet ingredients, alternating with the milk until well combined.
- Fold in the blueberries gently until evenly distributed, then pour the batter into the prepared baking pan.
- Mix together the flour, brown sugar, and cinnamon for the topping. Drizzle in the melted butter and mix until crumbly, then sprinkle over the batter.
- Bake for 45-50 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Notes
For a dairy-free version, use coconut oil instead of butter. Whole wheat flour can be substituted for added fiber.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg