Ingredients:
For the Cake:
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 1/2 cups fresh or frozen blueberries (do not thaw if using frozen)
For the Streusel Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, cold and cut into small pieces
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a similar-sized baking dish.
Prepare the Streusel Topping:
In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
Make the Cake Batter:
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the blueberries.
Assemble the Cake:
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