What I love the most about this recipe is the resulting size. You don’t need a pound of butter, sugar and a giant bundt pan. I shared this with my best friend Jen and her sweet grandmother – and there were only a few crumbly slices left after gossip and coffee.
I used a smaller spring form pan so the ratio of crumbly topping to cake was vast. I like lots of streusel topping. Use a loaf pan, brownie pan – whatever you’ve got.
For the streusel topping:
- 1/3 cup flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold
- 1/2 cup of pecans or walnuts, chopped (optional)
Sponge cake batter:
- 1 cup flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup unsalted butter (room temperature)
- 1/2 cup granulated white sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/3 cup milk
- 1 1/2 – 2 cups blueberries
Preheat oven to 350 degrees. Butter an 8 x 8 inch square pan or small spring form pan.
For the streusel topping: Mix together the flour, sugar and ground cinnamon. Cut the butter into small pieces and mix it in with a fork. This mixture will resemble coarse crumbs. If the mixture is not dry enough, add in more flour. And then set aside.
For the cake: In a small bowl, whisk together the flour, baking powder and salt.
Cream the butter and sugar until light yellow and creamy with a stand mixer or hand mixer. Add in the egg and vanilla extract and beat with hand mixer. Mix in the flour and milk in alternate steps. (flour – milk – flour – milk).
Pour the batter into the pan and smooth the top. Arrange the blueberries on top of the batter. Top it off with the streusel.
Bake for 50 minutes. When a toothpick in the center of the cake comes out clean – it’s ready.