Blueberry Boy Bait Cake (Print Version)
# Ingredients:
→ Streusel Topping
01 -
6 tablespoons packed light brown sugar
02 -
½ cup all-purpose flour, spooned and leveled
03 -
1 teaspoon ground cinnamon
04 -
¼ teaspoon salt
05 -
4 tablespoons unsalted butter, cold, cut into ½-inch chunks
→ Cake
06 -
2 cups all-purpose flour, spooned and leveled
07 -
2 teaspoons baking powder
08 -
½ teaspoon salt
09 -
1 stick (½ cup) unsalted butter, softened
10 -
¾ cup granulated sugar
11 -
2 large eggs
12 -
1½ teaspoons vanilla extract
13 -
1 teaspoon packed lemon zest, from 1 lemon
14 -
½ cup milk
15 -
2 cups fresh blueberries (or frozen, unthawed)
# Instructions:
01 -
Combine brown sugar, flour, cinnamon, and salt in a small bowl. Mix with fingers to remove brown sugar lumps. Rub in cold butter until crumbly. Refrigerate until needed.
02 -
Preheat oven to 375°F with rack in middle position. Grease a 9-inch square pan with butter or nonstick spray.
03 -
Whisk together flour, baking powder and salt in a medium bowl. Set aside.
04 -
Beat butter and granulated sugar until creamy, about 2 minutes. Add eggs one at a time, beating well after each. Beat in vanilla and lemon zest.
05 -
Gradually add flour mixture alternating with milk, beating on low speed. Gently fold in blueberries until evenly distributed.
06 -
Spread batter in prepared pan and top with streusel. Bake 40-45 minutes until golden brown and tester comes out clean. Cool in pan for 20 minutes before serving.
# Notes:
01 -
Best served the day it's made
02 -
Can be frozen for up to 3 months
03 -
Leftovers keep at room temperature for a few days