Lemon Blueberry Streusel Cake
- ¾ cup cake flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 10 tablespoons butter at room temperature
- ½ cup plus 2 tablespoons white sugar
- 1 whole egg plus 1 egg yolk
- 3 tablespoons full cream milk
- juice of one lemon
- zest of one lemon
- ½ cup frozen blueberries
For the streusel topping
- ⅓ cup all-purpose flour
- ⅓ cup white sugar
- ¼ teaspoon ground cinnamon
- ¼ cup cold unsalted butter cut into small cubes
- Preheat the oven to 350F.
- Grease and flour the bottom and sides of an 8-1/2″x4-1/4″ loaf pan (skip the greasing and flouring if using a silicone pan.
- Sift the flour, baking powder and salt into a bowl.
- In a large mixing bowl, beat the butter and sugar until light and fluffy. I used a hand mixer but a wire whisk will do. DO NOT overmix: you will know you have overmixed if the butter solids separate from the fat.
- Add the egg and yolk and mix until fully incorporated.
- Add the flour and milk in batches. Add a third of the flour first, mix; add half of the milk, mix; add the next third of the flour, mix; then the remaining milk and, finally, the rest of the flour.
- Stir in the lemon juice and zest.
- Pour the batter into the prepared pan.
- Make the streusel mixture. Using your fingertips, rub together all the streusel ingredients until the mixture resembles coarse crumbs.
- Scatter the frozen blueberries on top of the cake batter. Fill the gaps with the streusel mixture.
- Bake at 350F (remember to lower the heat if using a dark colored pan) for one hour to one hour and 15 minutes or until a toothpick inserted at the center comes out clean.
- Cool the cake in the pan for about half an hour before inverting and slicing.