RCI-BR.004.0067.001
Blueberry Streusel Cake
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Love Estate in Sachse, Texas in 1984.
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- ¼ cup
- 1½ cups
- 1 teaspoon
- ½ teaspoon
- ½ cup
- 2 tablespoon
Method
1
Preheat the oven to 375°F (190°C). Grease an 8-inch or 9-inch square baking pan with salad oil and set aside.
2
Combine the sifted flour, 1 teaspoon sugar, and salt in a large mixing bowl.
3
Pour the salad oil and milk into the flour mixture and stir until just combined; the batter will be thick.
4
Spread the batter evenly into the prepared baking pan, using a spatula to smooth the surface.
5
Toss the fresh blueberries with ¼ cup sugar in a separate bowl to coat evenly.
6
Distribute the sugared blueberries evenly over the batter, pressing them in gently.
7
Bake in the preheated oven for 35 minutes, or until the cake is golden brown and a toothpick inserted into the cake portion comes out clean.
35 minutes
8
Remove from the oven and allow the cake to cool in the pan for 5 to 10 minutes before serving.