Ingredients
1cupbrown sugar,packed
⅔cupflour
½tspcinnamon
½cupunsalted butter,cold, cut into cubes
½cupunsalted butter
1cupsugar
1large egg
2tspvanilla extract
2cupsflour
2tspbaking powder
½tspsalt
¾cupwhole milk
2cupsblueberries
1tbspcornstarch
Preparation
Preheat the oven to 350 degrees F and coat springform pan with baking spray.
Make the streusel topping with the brown sugar, flour and cinnamon. Cut in the butter until it looks like crumbles, then refrigerate.
To the stand mixer, add the butter and sugar until light and fluffy. Then, add in the egg and vanilla.
Sift the flour, baking powder, and salt into a bowl. Add in the dry ingredients and milk in batches into the mixer, alternating them until just combined.
Add the half the batter to the springform pan.
Coat the blueberries in 1 tablespoon cornstarch. Add half the blueberries to the batter, sprinkling them over the batter.
Add the rest of the batter, then top with the rest of the blueberries. Finally, add the brown sugar crumble.
Bake for 45 to 50 minutes or until the cake is set.
Serve and enjoy!
