Blueberry Streusel Cake
Source of Recipe
Martha Stewert
Serves 9; Prep Time: 20 minutes; Total Time: 1 hour 10 minutes
Streusel Topping:
1 cup flour
1/2 cup light-brown sugar
1/4 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
Cake:
1 1/2 cups flour plus 1 teaspoon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon allspice
4 tablespoons unsalted butter, softened, plus more for pan
3/4 cup sugar
1 egg
2/3 cup buttermilk
1 1/2 cups blueberries
Confectioners� sugar, for dusting
1. Preheat oven to 350�. Butter and flour a 9-inch square baking pan. Make the topping: In a medium bowl, stir together flour, brown sugar, and salt. Cut in the butter using your hands or a pastry blender until large, moist crumbs form. Chill.
2. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and allspice. In a large bowl, beat the butter and sugar with an electric mixer until fluffy. Add egg; beat well. Add flour mixture and buttermilk alternately until just combined. (Batter will be very stiff.) In a large bowl, toss the blueberries with 1 teaspoon flour. Fold blueberries into the batter; spoon into prepared pan.
3. Sprinkle cake with streusel topping. Bake until golden brown and a tester comes out clean, 45-50 minutes. Let cool completely. Dust with confectioners� sugar before cutting into squares.
Per serving: 405 calories; 16.7 grams fat; 5.2 grams protein; 59.7 grams carbohydrates; 1.6 grams fiber
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