Ingredients
- 1 cup packed brown sugar
- 2/3 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/2 cup butter
- 2 cups all-purpose flour
- 2 tsps baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 1 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup wild blueberries
- 1/4 cup confectioners' sugar for dusting
Instructions
- pre-eat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
- Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
- For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
- Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown.
- Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.
Tried this recipe?Let us know how it was!
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