Anonymous

(Makes one 10-inch round cake or two 6-inch round cakes)

1/2 cup unsalted butter (1 stick), plus more for pan

2 cups all-purpose flour, plus more for pan

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 cup milk

5 cups blueberries

Streusel Topping

(Makes enough for one 10-inch cake or two 6-inch cakes)

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup packed light-brown sugar

1 cup all-purpose flour

6 tablespoons unsalted butter, room temperature

Preheat oven to 350 degrees Fahrenheit. Butter and flour springform baking pan, and set aside.

In a medium bowl, sift together the flour, baking powder and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar

on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add

egg and vanilla. When combined, alternate adding reserved flour mixture and milk to mixer,

beginning and ending with flour mixture. Remove from mixer; gently fold in berries.

Pour batter into prepared pan; sprinkle topping generously over cake. Bake 60 to 70 minutes

or until cake tester comes out batter-free. Remove cake from oven; leave in pan 10 minutes

on a cooling rack. Remove from pan; let cool 15 minutes before serving.

Streusel Topping

In a medium bowl, mix dry ingredients together; cut in the butter using a pastry blender or

fork until fine crumbs form. Using hands, squeeze together most of the mixture to form large clumps.

Store, refrigerated, in an airtight container, or sprinkle onto cake.