Tuesday, 27 July 2010

Streusel-topped Blueberry Cake





Streusel-topped Blueberry Cake



120g butter, softened 


1 1/2 cups sugar 

2 eggs 
2 teaspoons vanilla extract 
3 1/2 cups all-purpose flour 
2 tablespoons baking powder 
1 teaspoon salt 
1 3/4 cups milk 
3 cups fresh or frozen blueberries 

STREUSEL TOPPING: 
1/3 cup sugar 
1/2 teaspoon ground cinnamon 
50g cold butter 


In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. 
For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 degrees F for 35-40 minutes or until a toothpick comes out clean. Cool in pan on a wire rack.