This recipe has been a classic for years: moist, easy to make, and liberally
studded with juicy berries. It's the perfect way to make use of your berry-picking
bounty, but it can be made at any time of year with frozen berries if you just can't
wait for a forkful of summer.
1/3 cup sugar
1/2 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup (1/2 stick) butter
2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup (4 tablespoons) butter
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
2 cups fresh or frozen blueberries
Heat the oven to 375 degrees F. Lightly grease an 8-inch square, 9-inch
square, or 9-inch round cake pan. If you use an 8-inch square pan or round pan,
make sure it's at least 2 inches deep.
To make the topping: Mix the sugar, flour, cinnamon and salt in a small
Cut or rub in the butter with the side of a fork, two knives or your finger
tips until it reaches a crumbly state. Set aside.
Blend the flour, baking powder, and salt together in a medium-size mixing
In a separate bowl, beat together the sugar, butter, egg and vanilla extract.
Alternately add the milk and the flour mixture to the sugar/butter mixture,
ending with flour.
Add blueberries. Stir only enough to blend.
Pour the batter into the prepared pan. Sprinkle the topping over the batter.
Bake the cake for 40 to 45 minutes, or until a wooden pick or knife inserted
into the center comes out clean.
Remove the cake from the oven, and set it on a rack to cool for 10 minutes.
Serve right from the pan. Or, to transfer to a serving plate, Loosen the
sides with a knife or spatula. Holding the pan in your left hand, gently tip
the cake out onto your right hand, remove the pan, and gently right the cake
onto a serving dish.
Yield: 12 to 16 servings | Prep 20 to 30 min
Bake 40 to 50 min | Total 60 min to 1 hr 20 min