Description
This cake is super for a quick breakfast snack with coffee.
Ingredients
- 1 cup packed brown sugar
- ⅔ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ cup butter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup fresh blueberries
- ¼ cup confectioners’ sugar for dusting
Instructions
- Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
- Make the streusel topping: Mix 1 brown cup sugar
- 2/3 cup flour
- and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
- For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar
- and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour
- baking powder
- and salt; add alternately with the milk to the creamed mixture
- beating well after each addition.
- Spread half the batter in the prepared pan. Cover with berries
- and add remaining batter by tablespoons. Cover with streusel topping.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes
- until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled
- and dust with confectioners’ sugar.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 12