This recipe is from our best friend Mrs. Kousalya Aunty, she is one of the best cooks I have ever seen in my life. She is very good in baking and shared her favorite blueberry streusel cake with us. She has used margarine instead of butter.
Streusel topping
1 cup all-purpose flour
½ cup packed light –brown sugar
¼ teasppon salt
½ cup (1 stick) cold butter
Cake
4 tablespoons unsalted butter, softened, plus more for pan
1 1/2cups all
purpose flour( spoon and leveled) , plus more for pan
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon all spice
¾ cup granulated sugar
1 large egg
¾ cup low fat buttermilk, well shaken
1 ½ cups blueberries
confectioner's sugar for dusting
Procedure
Make streusel topping. In
a medium bowl, stir together flour, brown sugar and salt. Cut in the butter using your hands or pastry blender
until large, moist crumbs form. Chill. Butter and flour a 9 inch square baking pan. In a medium
bowl, whisk together 1 ½ cup flour, baking powder, baking soda, salt, and
allspice. In a large bowl, beat the butter and granulated sugar with an
electric mixer until fluffy. Add egg, beat well. Add flour mixture and
buttermilk alternately until just combined. ( batter will be very stiff). In a large bowl toss the
blueberries with remaining flour. Fold blueberries in to the batter and spoon into prepared pan. Sprinkle cake with streusel topping. Preheat the oven to 350 degrees. Bake until golden brown
and a toothpick comes out clean 45 to 50 minutes. Let it cool completely. Dust with
confectioners' sugar before cutting in to squares.
Source: Martha Stewart
