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.