0.5 cupKing Arthur Unbleached All-Purpose Flour (57g)
1 tspcinnamon
0.125 tspsalt
4 tbspbutter, at room temperature, at least 65°F (57g)
cake
2 cupKing Arthur Unbleached All-Purpose Flour (241g)
2 tspbaking powder
0.5 tspsalt
0.75 cupsugar (149g)
4 tbspbutter, softened (57g)
1large egg, at room temperature
1 tspvanilla extract
0.5 cupmilk, at room temperature (113g)
2 cupfresh or frozen blueberries (283g)
Method
1Preheat the oven to 375°F. Lightly grease an 8" square, 9" square, or 9" round cake pan (make sure it's at least 2" deep).
2To make the streusel topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Cut or rub in the butter with the side of a fork, two knives, or your fingertips until it reaches a crumbly state. Set aside.
3To make the cake: Blend the flour, baking powder, and salt together in a medium-sized mixing bowl. In a separate bowl, beat together the sugar, butter, egg, and vanilla.
4Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend.
5Pour the batter into the prepared pan. Sprinkle the streusel topping over the batter.
6Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.
7Remove the cake from the oven and set it on a rack to cool for 10 minutes. Serve right from the pan, or transfer to a serving plate.
8To transfer: loosen the sides with a knife or spatula, hold the pan in your left hand, gently tip the cake out, gently right the cake onto a serving dish.