all-purpose flourplus 1/2 cup for batter, total 1 1/2 cups1 cup
granulated sugar1 cup
light brown sugar¼ cups
cinnamon1 tsp
softened butterplus 2 tablespoons for streusel½ cup
baking powder2 tsp
salt1 tsp
eggs2
lemon zest2 tsp
vanilla extract2 tsp
milkadded in alternating additions (specific amount not stated)~½ cupest.
fresh blueberries
2½ cups
Steps
1
Preheat your oven to 375°F (190°C).
2
In a medium bowl, whisk together 1/2 cup flour, 2 tablespoons granulated sugar, 1/4 cup brown sugar, and 1 teaspoon cinnamon. Cut in 2 tablespoons softened butter using a fork or your fingers until the mixture resembles coarse crumbs. Refrigerate the streusel topping.
3
In a larger bowl, whisk together 1 1/2 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt. Set aside.
4
Using a mixer, cream together 1/2 cup softened butter and 1 cup granulated sugar. Add 2 teaspoons lemon zest and beat on medium speed for 2 to 3 minutes until light and fluffy.
5
Add the 2 eggs one at a time, scraping down the bowl after each addition. Mix in 2 teaspoons vanilla extract.
6
On low speed, alternately add the flour mixture and milk to the butter mixture in the following order: 1/3 flour, 1/2 milk, 1/3 flour, remaining milk, and remaining flour. Scrape down the bowl and fold together with a spatula until fully combined.
7
Gently fold 2 cups of blueberries into the batter, reserving 1/2 cup for the top.
8
Transfer the batter into an 8x8-inch baking dish lined with parchment paper. Smooth the batter with an offset spatula.
9
Break the chilled streusel topping into small pieces and scatter over the batter. Sprinkle the reserved 1/2 cup blueberries evenly on top.
10
Bake at 375°F for 50 to 55 minutes until the top is golden brown and a skewer inserted in the center comes out clean.
11
Remove from the oven and allow to cool for at least 20 minutes before slicing and serving.
PrimedTableBETA
