Blueberry Streusel Cake

A moist blueberry-filled cake that has a crisp, flavorful topping. It is delicious plain, but is spectacular when topped with lightly sweetened whipped cream. Although when I cook I usually choose foods that are in season, this blueberry cake can be a welcome reminder of summer when it is served in the late fall or winter, so I sometimes make it with frozen blueberries.

SERVES 12

2 cups unbleached white flour

2 teaspoons baking powder

ВЅ teaspoon salt

2 cups (1 pint) fresh blueberries, rinsed and patted dry, or unthawed frozen berries

6 tablespoons butter, softened

1 cup sugar

1 teaspoon vanilla extract

ВЅ teaspoon almond extract

2 eggs

1 cup milk

STREUSEL

в…“ cup unbleached white flour

в…“ cup sugar

ВЅ teaspoon cinnamon

4 tablespoons chilled butter, cut into bits

Lightly sweetened whipped cream

1. Preheat the oven to 375В°F. Generously butter and flour a 12 x 7 x 2-inch baking pan and set aside. (If you are using a glass dish, then set the oven at 350В°F.) Try to time the baking so that the cake can come out of the oven about 30 minutes before you begin eating.
2. Combine the flour, baking powder, and salt in a large bowl and mix well. Add the blueberries and gently toss to coat.
3. Cream the butter with the sugar, vanilla, and almond extract in a medium bowl until well blended. Add the eggs and mix. Carefully add the milk and beat just until blended.
4. Add this wet mixture to the flour mixture and stir by hand just until blended. Pour into the prepared cake pan.
5. To make the streusel: Mix the flour, sugar, and cinnamon in a medium bowl. Cut the butter in with a pastry cutter or two knives until the mixture is evenly blended but still crumbly. Sprinkle evenly onto the cake batter.
6. Bake for 40 to 45 minutes, or until the top is evenly golden and a knife inserted in the center comes out clean. Cool on a wire rack for 10 minutes before removing from the pan. Invert onto a plate or platter and then flip again right side up onto another plate or platter. Serve warm or at room temperature plain or with lightly sweetened whipped cream.