★Ingredients
For the cake:
2 cups all-purpose flour
2 tsp baking powder
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 tsp salt
1 large egg
1 tsp vanilla extract
1/2 cup milk
2 cups fresh or frozen blueberries
For the topping:
1/2 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 cup unsalted butter, cold and cut into small pieces
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Maîtriser l’art de la panification : préparation parfaite de la pâte
★Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Grease and flour a 9-inch square baking dish.
- Prepare the cake:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries.
- Make the topping:
- In a small bowl, combine the flour, brown sugar, and cinnamon.
- Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs.
- Assemble and bake:
- Spread the cake batter evenly in the prepared baking dish.
- Sprinkle the brown sugar topping evenly over the batter.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
- Cool and serve:
- Allow the cake to cool in the pan for about 10 minutes before serving. Serve warm or at room temperature.
Enjoy!