I’ve made this recipe several times – I originally got it out of my Anna Olsen cookbook – Sugar. It is also available on the Food Network Canada website. It’s a great coffee cake type dessert. I love using yummy fresh blueberries for this, though frozen, thawed blueberries work fine as well.
1/2 cup unsalted room temperature butter
1/2 cup sugar
1 tsp vanilla
2 cups all purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 cups blueberries
1/3 cup sugar
1/3 cup flour
1/2 tsp cinnamon
3 tbsp unsalted butter
Preheat oven to 350 degrees. Cream together butter and sugar until pale and creamy. Beat in egg and vanilla. Sift together flour, baking powder and salt. Add alternately with milk until incorporated. Spread batter into 9 inch springform pan and spread evenly. Sprinkle blueberries on top.
In a small bowl, blend together sugar flour and cinnamon for Streusel. Cut in butter with your fingers until crumbly and no large bits of butter are left. Sprinkle on top of berries.
Bake for 45-50 minutes – cool before serving.
Another thing that I do, and I believe that Anna used it as the switch up in her cookbook, was to add a cream cheese layer. I used a block of softened cream cheese beaten and mix in a bit of sugar and vanilla, and spread in between the blueberries and the streusel. I would up the baking time if you do this by about 10 minutes, but still check with a tester in the middle for doneness.
This will keep in an airtight container for a few days. It’s great with a scoop of really good vanilla ice cream, or a dollop of homemade sweetened whipped cream. Don’t forget your cup of tea or coffee.