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Blueberry: New England Blueberry Cake

Source of Recipe

Sarah Leah Chase


List of Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¼ cup (1/2 stick) unsalted butter, softened
¾ cup sugar
1 large egg
2/3 cup whole milk
2 cups fresh or frozen, unsweetened blueberries
2 teaspoons grated orange zest
Streusel Topping (see step 3)



Recipe

1. Preheat oven to 375° F. Generously butter a 9 ½-inch pie tin or 8-inch square pan. In small bowl combine flour, baking powder and salt; set aside. In a mixing bowl with electric mixer at high speed beat the butter and sugar until creamy. Beat in the egg.

2. Add dry ingredients alternately with the milk, beating well after each addition. Gently fold in the blueberries and orange zest. Spread mixture evenly into the prepared pan.


3. For streusel topping, combine ¼ cup unsalted butter(cut into small pieces),1/3 cup brown sugar, 1/3 cup all-purpose flour, ¼ cup chopped pecans and 1 teaspoon cinnamon. Using a pastry cutter or clean hands, mix together toresemble coarse meal. Crumble evenly over the top of the cake.

4. Bake in 375ºF oven 35 to 40 minutes or until a toothpick inserted in the center comes out cleans. Cool completely on wire rack. Cut into wedges or squares.