“I have not tried this recipe. I'm posting it for safe keeping. I got this recipe from Martha Stewart Everyday Food cookbook. Often reserved for breakfast, crumb is just as satisfying when served for desserts. Replace the blueberries with other berries or sliced apples or plums, if desired.”
READY IN:
1hr 5mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. Cake:
  2. Preheat the oven to 350°F Butter a 9-inch square baking pan; dust with flour, tapping out excess.
  3. In a medium bowl, whisk together the 1 1/2 cup flour, the baking powder, baking soda, salt, and allspice. In another bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the egg; beat until combined.
  4. Add the flour mixture and buttermilk in alternating batches, beginning and ending with the flour; beat until just combined (batter will be very stiff).
  5. In a small bowl, toss the blueberries with the remaining teaspoon flour. Fold the berries into the batter; pour into the prepared pan. Sprinkle evenly with streusel topping, covering the batter completely (do not press in). Bake until golden brown and a toothpick inserted in the center comes out clean, 45-50 minutes. Let cool completely.
  6. Streusel Topping:
  7. In a medium bowl, mix the flour, sugar, and salt. Using your fingers, work in the butter until large, moist crumbs form. (Make sure the crumbs are large so they form a crisp topping as the cake bakes instead of melting into the batter). Chill streusel until ready to use.

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