It is blueberry season in New Jersey! Blueberries are great alone, with sour cream or plain yogurt, in cereal, in muffins and in cakes (I am sure there are a thousand other things that can be done with blueberries, but I don’t have that much time).
Below is a blueberry recipe that is fabulous for dessert or brunch. It can be made with fresh or frozen blueberries. Happy baking.
Blueberry Streusel Cake
Preheat oven to 350°F
Grease a 9 inch baking pan or pie plate
1/3 cup flour
¼ cup packed brown sugar
1 tsp ground cinnamon
3 tbsp butter or margarine softened
Prepare the topping: In a small bowl, mix together the flour, brown sugar, and cinnamon. With two knifes in a scissor fashion, cut in butter until the topping is crumbly and the butter is well coated with the mixture. Set aside (try not to eat any out of the bowl).
2 cups flour
1 tsp baking powder
¼ baking soda
¼ cup butter or margarine, softened
1 cup sugar
Zest of 1 lemon or ½ teaspoon lemon juice
1 tsp vanilla
1 cup sour cream
1 cup fresh blueberries, washed and dried OR frozen blueberries, thawed and drained
Prepare the cake:
In a medium bowl sift together, flour, baking powder, baking soda, and salt
In a mixing bowl, cream butter and sugar until smooth. Add lemon and vanilla. Add eggs and beat mixture until light and fluffy. Starting with flour mixture, and beat in on low, the flour mixture alternately with sour cream ending with the flour. Mix until well blended.
Fold in ½ cup blueberries into the batter by hand. Pour batter into prepared pan. Sprinkle remaining blueberries over the top of the batter. Sprinkle streusel topping evenly over the blueberries.
Bake for 1 hour. Cool in pan for 10 minutes, and then remove onto plate or cooling rack.