Classic Blueberry Cake (Print Version)
# Ingredients:
→ Topping
01 -
¼ teaspoon salt
02 -
1 teaspoon cinnamon, ground
03 -
4 tablespoons cold butter, cubed into ½-inch pieces
04 -
½ cup flour (all-purpose), leveled and spooned in
05 -
6 tablespoons packed brown sugar (light)
→ Cake
06 -
2 cups flour (all-purpose), leveled and spooned in
07 -
1 teaspoon lemon zest (from one lemon, tightly packed)
08 -
½ teaspoon salt
09 -
¾ cup sugar, granulated
10 -
1 stick (½ cup) soft butter
11 -
1½ teaspoons vanilla extract
12 -
2 teaspoons baking powder
13 -
2 large eggs
14 -
½ cup milk
15 -
2 cups blueberries (use fresh or frozen directly)
# Instructions:
01 -
In a small bowl, stir brown sugar, flour, salt, and cinnamon together. Break up any sugar chunks with your fingers. Work in the cold butter until the mixture is crumb-like and keep it chilled until later.
02 -
Set the oven to 375°F and move the rack to the center. Coat a 9-inch square pan with nonstick spray or rub it with butter to grease.
03 -
Mix salt, baking powder, and flour in a medium bowl and put this aside.
04 -
Blend sugar and butter with a mixer until smooth and creamy, which will take about 2 minutes. Add eggs, one at a time, beating well as you go. Toss in lemon zest and vanilla extract, then mix them in too.
05 -
Slowly alternate adding the milk and flour blend to the wet mix, keeping the mixer on low. Carefully fold in the blueberries to spread them out evenly.
06 -
Pour the batter into the greased pan, spread it evenly, and sprinkle on the crumb topping. Bake for 40 to 45 minutes until golden and a tester comes out clean. Let the cake cool in the pan for around 20 minutes before serving.
# Notes:
01 -
Tastes best eaten fresh on the same day.
02 -
Freezes well for up to 3 months.
03 -
Keep leftovers at room temperature for several days.