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Blueberry Breakfast Cake

Ingredients :

Cake:

  • 1¾cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup sugar
  • ¼ cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup milk
  • 1½ cups fresh or frozen blueberries, thawed and drained

Streusel Topping :

  • ½ cup all purpose flour
  • ¼ cup packed brown sugar
  • ¼ cup butter, softened

Directions:

Preheat oven to 375ºF. Grease 9” cake pan. Combine flour, baking powder and salt; stir well to blend.

Cream sugar and butter; add egg, vanilla extract and milk; stir well to blend. Add flour mixture all at once to creamed sugar mixture.

Stir just until all ingredients are moistened. Spread half of batter in prepared cake pan. Spoon blueberries over batter. Spread remaining batter over blueberries.

Topping:

Combine all ingredients for topping until mixture is mealy. Sprinkle topping evenly over batter.

Bake in preheated oven for 35 to 40 minutes or until toothpick inserted in centre of cake comes out clean. You will have blueberries on the toothpick but be sure there isn’t any cake batter sticking to the toothpick.

Serve warm

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