Shelly's Recipe

BLUEBERRY STREUSEL CAKE

Category: Cakes

For the cake batter:
1/2 butter (room temperature)
1 cup dark brown sugar
2 large eggs (room temperature)
2 tsp vanilla
1 cup buttermilk (warmed)
2 cups + 2 tbsp flour
1 1/2 tsp baking powder
1/2 tsp baking soda and salt
2 cups blueberries

For the streusel:
1 cup flour
1 cup sugar
1 stick cold butter (cut into small cubes)
1 tsp cinnamon

Preheat oven to 375. Mix dry ingredients. Cream the butter. Add brown sugar and beat until well combined. Add eggs and beat at high speed until light and very fluffy. Scrape down the bowl and add the flour and vanilla (or add the vanilla to the buttermilk). Start mixing the flour at slow speed and gradually pour in the buttermilk. Fold in the blueberries.

In a food processor, combine flour, sugar, and cinnamon. Pulse until just mixed. Add the cubed butter and pulse several times until the butter is cut in to the dry mixture, but not softened.

Generously butter a 9 inch non-stick bundt or tube pan. Sprinkle 1/3 of the streusel into the pan and knock it about to coat the sides a bit. Spoon in half the batter and cover with half the remaining streusel. Spoon in the rest of the batter and cover evenly with the rest of the streusel.

Place in preheated oven and bake for 1 hour to 1 hour and 15 minutes until a cake test comes out completely clean. If the blueberries are frozen or the ingredients cold, the longer cooking time will be necessary. Let rest on a cooling rack for 15 minutes and invert onto a serving plate. This cake can be served warm