Ingredients
8
8 servings
- •2 cups all-purpose flour
- •2 teaspoons baking powder
- •0.5 teaspoon salt
- •0.75 cup white sugar
- •0.25 cup unsalted butter
- •1 large egg
- •0.5 cup milk
- •2.5 cups fresh blueberries
- •0.5 cup white sugar
- •0.33333334326744 cup all-purpose flour
- •0.25 cup unsalted butter, softened
- •0.5 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan.
- Sift together flour, baking powder, and salt into a medium bowl.
- Beat sugar, butter, and egg in a large bowl with an electric mixer until smooth. Gradually pour in milk, beating until fluffy. Stir in flour mixture, making a stiff batter. Gently fold in blueberries and spread batter into the prepared springform pan.
- Make topping: Mix sugar, flour, butter, and cinnamon in a bowl until blended and crumbly in texture. Sprinkle over batter, then lightly press topping into batter with fingertips.
- Bake in the preheated oven until topping is golden brown and a toothpick inserted into the center of cake comes out with moist crumbs, about 40 minutes.
Nutritional Facts
Per 8 servings
- Calories: 399
- Carbohydrate: 67g
- Fat: 13g
- Fiber: 2g
- Protein: 6g
- Sugar: 37g
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