Serves 9
"IN THE KITCHEN~WITH MOM"
p. 42
Ellayne Sapienza
BATTER
4 tablespoons butter or margarine, at room temperature
3/4 cup sugar
1 egg, at room temperature
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen blueberries
STREUSEL TOPPING
1/2 cup sugar
1/3 cup flour
1/2 teaspoon ground cinnamon
4 tablespoons butter, cut into pieces
Preheat the oven to 375 degrees F. Grease a 9-inch square baking dish.
BATTER: With an electric mixer, cream the butter or margarine with the sugar until light and fluffy. Add the egg, beat to combine, then mix in the milk until blended. Sift the baking powder and the salt with the flour. Add to the creamed mixture and stir just enough to blend the ingredients. Add the blueberries and stir. Transfer to the prepared baking dish.
STREUSEL TOPPING: Put the sugar, flour, cinnamon and butter into a small mixing bowl. Cut with a pastry blender or fork until the mixture resembles coarase crumbs. Sprinkle the topping evenly over the batter in the pan. Bake until a cake tester or toothpick inserted in the center comes out clean, about 45 minutes. Serve warm or cold.