Blueberry Cake with Streusel Topping

Preheat your oven to 350°F and grease a 9-inch springform pan. For the streusel topping, mix 1 1/4 cups of flour in a large bowl and cut in 7 tablespoons of cubed butter with a fork or pastry cutter until it looks like coarse crumbs. Add 1/2 cup of granulated sugar, stir well, and set aside.

To prepare the cake, combine 1 1/3 cups of flour, 1/2 teaspoon of cinnamon, 2 1/4 teaspoons of baking powder, and 1/2 teaspoon of salt in a large mixing bowl.

In a separate bowl, cream together 1/2 cup of room-temperature butter and 1/2 cup of granulated sugar using an electric mixer. Gradually add two beaten eggs and continue mixing until the mixture is light and fluffy.

Mix the flour mixture into the egg and sugar mixture until well combined. Then, pour in 1/2 cup of milk and mix again until the batter is smooth and fully blended.

Next, gently fold the blueberries into the batter, stirring only until just combined.

Pour the batter into the greased 9-inch springform pan. Evenly sprinkle the streusel topping over the batter. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool for 15 minutes before removing the outside of the pan.

Slice and enjoy!