A delightful blueberry cake with a crunchy streusel topping, perfect for breakfast or brunch.
Preheat your oven to 375°F and grease a 9-inch square baking pan.
Ensure your oven is fully preheated before placing the cake inside for even baking.
In a bowl, combine the flour, cinnamon, and brown sugar for the streusel. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the chopped walnuts.
Use a fork or pastry cutter to blend the butter into the dry ingredients for a crumbly texture.
In another bowl, sift together the flour, baking powder, baking soda, and salt for the cake batter.
Sifting helps to aerate the flour and ensures even mixing of the dry ingredients.
In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
Make sure the butter is at room temperature for easier creaming.
Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, starting and ending with the dry ingredients.
Mix just until combined to avoid overmixing, which can make the cake dense.
Gently fold in half of the blueberries into the batter.
Coat the blueberries in a bit of flour before folding them in to prevent them from sinking.
Pour the batter into the prepared pan and spread evenly. Scatter the remaining blueberries on top and sprinkle with the streusel topping.
Ensure the streusel is evenly distributed for a consistent topping.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.
Check the cake a few minutes before the suggested time to avoid overbaking.
Once cooled, slice and serve. Enjoy your Blueberry Streusel Delight with a cup of coffee or tea.
For an extra treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
