Topping:
1 Cup Sugar
1/4 Cup Light Brown Sugar
1/3 Cup + 3 Tablespoons of Flour
1/2 teaspoon cinnamon
6 Tablespoons soft butter
Cake:
2 Cups Flour
3/4 Cup Sugar
4 Tablespoons Soft Butter
3/4 Cup Milk
Large Egg
1 Tablespoon Baking Powder
1/2 teaspoon salt
2 Cups Blueberries
Glaze:
1/2 Cup Powdered Sugar
1-2 teaspoons milk
1/4 teaspoon vanilla
Directions:
Heat oven to 375 degrees. Grease a 9-inch spring form pan.
Tip: Pour water into your spring form pan before you grease it to see if it is tight. If it leaks, place a piece of aluminum foil around the bottom of the pan to keep your batter from leaking out of the pan while you are baking.
To make the streusel topping, mix together the ingredients until they form a crumbled mixture. Set aside.
For the cake, combine all the ingredients in a bowl and stir just until thoroughly mixed. Then add fresh or frozen blueberries and stir gently until mixed. Do not stir the blueberries too much or they will begin to lose their shape and bleed into the cake mixture.
Tip: If you use frozen blueberries, do not let them thaw first before mixing.
Pour the cake mixture into your greased, spring-foam pan. Sprinkle crumbled topping over the cake and bake. I begin checking after 45 minutes to test to see if the cake is cooked through but it can take up to 55 minutes.
Tip: Check to see if it is cooked through with a toothpick inserted into the center. Toothpick should come out clean. Try not to overcook and dry out the cake.
When the cake has cooled, make your glaze and drizzle over the top. You can garnish it with blueberries.
This cake is extremely sweet. (Way too sweet for me but loved by most.)
