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- 1/2 teaspoon salt
- 1/2 teaspoon lemon zest
- 1 1/2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 2 pints fresh blueberries, not canned
A rustic confection.
Directions
STREUSEL:
- In a mixer, on low speed, combine flour, sugars, cinnamon, and salt. Add butter
and mix on low until it is crumbly.
Transfer to a bowl and set aside.
CAKE:
- Preheat oven to 350° F.
- Spray cake pan with non-stick cooking spray and
line the bottom with parchment or waxed paper, or dust bottom with flour.
Whisk flour and
baking powder in a small bowl.
In a mixer, cream butter, sugar, salt,and lemon zest until
light and fluffy. Beat in vanilla extract. Add eggs one at a time until all are incorporated.
Gradually add the flour mixture until almost incorporated.
Remove from mixer and continue to
blend by hand. The batter will be heavy and thick. Gently fold in blueberries.
Transfer batter
to the prepared cake pan. You will need to use a spatula to spread the batter evenly into the
pan. Sprinkle the top with the streusel.
Bake until golden brown, approximately 55 minutes.
Remove from oven and cool on a wire rack.
Run a butter knife around the inside edge of
the cake pan to loosen the cake from the pan. Tip the pan and remove the cake. Cut into wedges
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