Blueberry Streusel Cake

Has it really been more than a month since my last post? That feels like years in the blogosphere. Doesn’t it?  Like I’ve fallen into some great big dark abyss – a place where blogs go to die. Ok, that’s a touch dramatic. In all seriousness, it has just been so hectic this spring, that baking is always the last item on my priority list. Also, my little guy is now crawling, which basically means he gets into everything. All the time. And I spend most of my day in hot pursuit, repeating ‘No! Not the wires! No! Stop pulling on Buster’s ears!’… and so on and so on. This new mobility is exhausting.

Yesterday morning, with my little guy off swimming with dad, I made this delightful blueberry streusel cake and it is ever so yummy….in fact it’s calling me back for another piece. The recipe is from Donalyn Ketchum. Her recipe called for rhubarb, which I think would have been delicious, but all I had lingering in my fridge begging to be used were a few cups of blueberries. Next time I’ll try with rhubarb.

Ingredients:
1 1/2 cups brown sugar
1/2 cup softened butter
2 eggs
1 teaspoon vanilla
2 cups all purpose flour
1/2 teaspoon salt
2 teaspoon baking soda
1 cup sour milk or buttermilk

Streusel topping:
1/2 cup brown sugar
2/3 cup all purpose flour
5 tablespoon softened butter
1 teaspoon cinnamon

In a large mixing bowl, cream together sugar and butter. Beat in eggs and vanilla. In another mixing bowl, sift flour, salt and baking soda. Add dry ingredients to the sugar mixture in thirds, alternating with the buttermilk (add 1/2 cup buttermilk in between dry ingredients). Fold in 3 cups of blueberries (or your choice of seasonal fruit). Spread evenly in a greased 9 x 13 ” baking dish.

Bake at 350 for 35 to 45 minutes or until puffy and very golden brown and a toothpick inserted comes out clean. Let cool slightly before serving. Enjoy!